Steak Quesadillas with Chipotle Queso
Crispy, cheesy steak quesadillas are stuffed with tender steak and pepper strips and served with a spicy chipotle queso sauce for dipping.
Servings 4 servings
Calories 697kcal
Ingredients
Chipotle Queso
- 1-1/2 tablespoons unsalted butter
- 1 medium clove garlic, minced
- 1 tablespoon minced chipotle in adobo sauce
- 1-1/2 tablespoons all-purpose flour
- 3/4 cup 2% or skim milk
- 1 tablespoon heavy whipping cream
- 1/2 cup shredded Monterey jack cheese
- 1/2 cup shredded mild cheddar cheese
- Salt and pepper to taste
Steak Quesadillas
- 1 lb top sirloin steak, thinly sliced
- Salt and pepper
- 1 tablespoon vegetable oil
- 1 medium sweet pepper, cored and thinly sliced
- 1 small red onion, thinly sliced
- 2 medium cloves garlic, minced
- 3 burrito-sized flour tortillas
- 1 cup shredded Monterey jack cheese
- 1 cup shredded mild cheddar cheese
- 1-2 tablespoons unsalted butter
- Cilantro for topping
Instructions
Chipotle Queso
- In a medium saucepan over medium heat, melt butter. Whisk in garlic, chipotle, and flour and let cook 2-3 minutes. Slowly drizzle in milk and cream, whisking constantly until smooth and incorporated.
- Cook sauce over medium heat, stirring occasionally until queso is bubbly and thickened. Remove from heat and add cheeses, stirring until cheese is melted. Season queso with salt and pepper to taste and keep warm.
Steak Quesadillas
- Season steak strips well with salt and pepper. Heat oil in a large skillet over medium-high heat. Add steak and sauté over medium-high heat until no longer pink, stirring occasionally. Transfer steak to a bowl.
- Add pepper and red onion to drippings in pan and sauté over medium-high heat 4-6 minutes until tender. Add garlic and cook 1 additional minute until fragrant. Toss vegetables with steak strips.
- Divide steak and pepper mixture between flour tortillas and top with cheeses. Heat 1 tablespoon butter over medium-high heat in a large nonstick skillet. Working in batches if necessary (I typically cook one at at time) cook quesadillas 2-3 minutes on each side until golden brown and cheese is melted. Repeat with remaining quesadillas, adding additional butter as necessary.
- Transfer quesadillas to a cutting board and cut each into 2-3 wedges. Arrange quesadillas on a serving plate and top with cilantro. Serve warm with chipotle queso for dipping and enjoy!
Notes
Storing Instructions
Quesadillas are best if served immediately after assembly. See blog post for make ahead options.
Nutrition
Serving: 1 quesadilla (2 oz queso) | Calories: 697kcal | Carbohydrates: 34.8g | Protein: 34.7g | Fat: 46g | Saturated Fat: 25.8g | Cholesterol: 133mg | Potassium: 300mg | Fiber: 1.6g | Sugar: 4.8g | Calcium: 879mg | Iron: 7mg