Steak Quesadillas with Chipotle Crema Recipe
These Steak Quesadillas with Chipotle Crema are a flavorful and satisfying meal featuring tender seared steak, caramelized peppers and onions, melted cheese, and a zesty smoky crema sauce. Quick to prepare on the stovetop, they offer a perfect blend of textures and bold southwestern flavors ideal for lunch, dinner, or a casual gathering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Steak and Vegetables
- 1 lb. steak, cut into thin slices (flank, skirt steak or ribeye)
- 1 green bell pepper, sliced thin
- 1 yellow onion, sliced thin
- 4 garlic cloves, minced
- Kosher salt and freshly ground pepper, to taste
- 2 tablespoons olive oil
Quesadillas
- 4 burrito-sized flour tortillas (or 8 soft taco sized flour tortillas)
- 4 cups shredded cheese (oaxaca, chihuahua or mozzarella cheese)
- 2–3 tablespoons butter
Chipotle Crema
- 2 tablespoons mayonnaise
- 1/3 cup sour cream
- 2 tablespoons chipotle sauce (or the sauce from chipotles in adobo)
- 1/4 lime, juiced
- Pinch of salt
Instructions
- Caramelize Vegetables: Heat 2 tablespoons olive oil in a large pan over medium-low heat. Add the sliced onions, bell peppers, and minced garlic. Cook for about 15 minutes, stirring frequently, until the vegetables begin to caramelize. Add a little water if needed to speed up the cooking while preventing burning. Season with kosher salt and freshly ground pepper. Set aside once done.
- Season the Steak: Liberally season the thinly sliced steak with kosher salt and freshly ground pepper on all sides to ensure full flavor penetration.
- Sear the Steak: Using the same pan, increase heat to medium-high. Add the steak slices and sear for approximately 2 minutes per side until the steak reaches medium-well doneness. Remove from the pan and let rest to retain juices. Once rested, dice the steak into bite-sized pieces.
- Assemble Quesadillas: Lay one tortilla flat on a clean surface. On one half, layer shredded cheese, then the diced steak, and top with the caramelized vegetables. Fold the tortilla in half, enclosing the fillings.
- Cook Quesadillas: Wipe the skillet clean and reduce heat to low. Add 1/2 tablespoon of butter and allow to melt. Place the folded quesadilla onto the skillet and cook until the bottom is golden brown. Carefully flip and cook the other side until golden and the cheese is completely melted through. Repeat for remaining tortillas, adding butter as necessary.
- Prepare Chipotle Crema: While quesadillas are cooking, in a small bowl combine mayonnaise, sour cream, chipotle sauce, lime juice, and a pinch of salt. Stir thoroughly to create a smooth, tangy crema sauce.
- Serve: Slice the cooked quesadillas into wedges and serve warm with the chipotle crema on the side for dipping.
Notes
- You can substitute ribeye, flank, or skirt steak based on preference and availability.
- Adjust the amount of chipotle sauce in the crema to control the spice level.
- Using two tortillas per quesadilla allows for smaller, more manageable quesadillas if preferred.
- For a gluten-free version, substitute flour tortillas with corn tortillas if suitable.
- Adding a splash of water while caramelizing vegetables prevents them from sticking and helps in even cooking.
Keywords: Steak Quesadillas, Chipotle Crema, Mexican Quesadilla Recipe, Searing Steak, Caramelized Peppers and Onions, Melty Cheese Quesadilla
