Steak Fajita Quesadillas loaded with juicy fajita meat, sautéed peppers, and melted cheddar and Monterey Jack cheese folded into crispy tortillas.

Scale

1 pound skirt steak diced into 1 inch pieces

1 Tbsp vegetable oil

2 Tbsp taco seasoning

1 red bell pepper diced

1 yellow onion diced

1/4 cup salsa

1 1/2 cups cheddar cheese shredded

1 1/2 cups Monterey Jack cheese shredded

4 flour tortillas burrito size

1. Heat vegetable oil in a large skillet over medium heat.

2. Place steak in an even layer and season with taco seasoning. Sauté 1-2 minutes per side until browned slightly.

3. Add diced red bell pepper and onion. Cook 5-7 minutes until steak is cooked through and vegetables are tender.

4. Stir in salsa and sauté briefly to combine flavors. Remove from heat.

5. Heat a griddle or cast iron skillet over medium high heat.

6. Place tortillas on surface. Add cheese, steak mixture, more cheese, and fold in half.

7. Cook 1-2 minutes per side until golden brown and cheese melts.

8. Remove, slice, and serve.

Do not overfill tortillas.

Let quesadillas rest briefly before slicing.

Serve with sour cream, guacamole, or salsa.