Steak Quesadillas

{"handle":"steak-quesadillas-recipe-rachael-ray-30-minute-meals","title":"Steak Quesadillas","seoTitle":"Steak Quesadillas","seoDescription":"Rach's tip: When a recipe calls for slicing meat before cooking it, stick it in the freezer for 5 minutes to firm up for easy slicing.","image":"https://images.ctfassets.net/vmuke7sdou62/3aoP0SvqeVke5dIScY1I0e/e0cd451f4d62bdb25729dd4bc9d6648b/image_-_2022-06-03T130332.542.jpeg","ingredients":"

• 1 lb. thin sirloin steaks (1/2 inch thick each) or 1 lb. flank steak
• 2 jalapeño or serrano chiles—thinly sliced and seeded (for less heat) or chopped with seeds and membranes (for more heat)
• ½ small red onion, finely chopped
• 2 limes, juiced (about 1/4 cup)
• 4 cloves garlic, grated
• Salt
• 2 tomatoes on the vine, seeded and chopped
• A handful of fresh cilantro leaves with tender stems, finely chopped
• Cayenne hot sauce (I like Frank’s RedHot)
• 1 large Haas avocado, coarsely chopped
• Pepper
• 1 tsp. each ground cumin, dried oregano, and chili powder (I like Gebhardt)
• 3 tbsp. neutral-flavored oil
• 1 white or yellow onion, chopped
• 1 bell pepper (any color), seeded and chopped
• ¼ cup drained mild or hot pickled jalapeño slices
• 4 large (10-inch) flour tortillas
• Cooking spray
• 2 cups shredded Mexican cheese blend, pepper Jack, or Monterey Jack
• Mexican crema or sour cream, for serving

","preparation":"

Step 1

Freeze the steaks until slightly firm, about 5 minutes.

Step 2

Heat a large cast-iron skillet over medium-high to high.

Step 3

In 2 medium bowls, divide the chiles, red onion, and half the lime juice. Add a quarter of the grated garlic to each bowl; season with salt. Let stand for a few minutes. To one bowl, add the tomatoes, some cilantro, and a few dashes of hot sauce for the pico de gallo. In the other bowl, using a potato masher or fork, mash in the avocado for the guacamole.

Step 4

Thinly slice the steaks against the grain; season with salt, pepper, and the spices.

Step 5

Add 2 tbsp. oil, two turns of the pan, to the skillet. Add the beef in a single layer and cook until brown and crispy, 2 to 3 minutes. Turn the beef over and cook until browned, about 2 minutes more. Transfer to a plate.

Step 6

Add the remaining 1 tbsp. oil, one turn of the pan, to the skillet. Add the white onion, bell pepper, and pickled jalapeños and cook, tossing occasionally, until crisp-tender, 3 to 4 minutes. Add the remaining garlic and lime juice; season with salt and pepper. Mix in the beef and remove from heat.

Step 7

Heat a nonstick skillet over medium. Spray 1 tortilla lightly with cooking spray and add to the skillet, sprayed-side down. Scatter a quarter of the cheese on top. Arrange about a quarter of the beef and vegetables on 1 side of the tortilla. Fold the tortilla over the filling and cook, turning once, until golden and crispy, 1 to 2 minutes per side. Repeat with the remaining tortillas, cheese, beef, and vegetables.

Step 8

Cut the quesadillas into wedges. Serve with the crema, guacamole, and pico.

","tags":"Rachael Ray In Season, Cinco de Mayo, Sandwiches and Subs, Lunch, Brunch, Cheese, Beef, Quick + Easy, Kid Friendly","publishDate":"2022-07-01T04:00:00Z","status":"Publish","author":"Rachael Ray","relatedProduct1":{"product_id":6535204831414,"variant_id":39245974503606,"handle":"nonstick-baking-sheet-set-5-piece"},"relatedProduct2":{"product_id":6535203913910,"variant_id":39245966639286,"handle":"lazy-tools-kitchen-utensil-and-bench-scrape-set"},"relatedProduct3":{"product_id":6248426963126,"variant_id":38003966738614,"handle":"cast-iron-skillet-with-helper-handle"},"relatedProduct4":{"product_id":6535203782838,"variant_id":39245965263030,"handle":"garbage-bowl-veg-a-peel-bench-scrape-set"}}