Steak Fajita Quesadillas

Ingredients

• Beef plate

  Inside skirt steak, separable lean only, trimmed to 1/4" fat, all grades, raw

  6 oz or 170g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Onions

  Sweet, raw

  ¼ onion or 83g

• Garlic

  Raw

  1 cloves, minced or 3g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Jalapeno peppers

  Raw

  0.3g

• Butter

  Unsalted

  ½ tbsp or 7g

• Tortillas

  Ready-to-bake or -fry, flour

  1 tortilla, small or 30g

• Mexican cheese

  Blend, reduced fat

  ½ cup, crumbled or 66g

• Guacamole

  Traditional - Whole Foods Market

  3 tablespoons or 84g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Salsa

  Sauce, ready-to-serve

  ¼ cup or 65g

Directions

1. Season skirt steak with olive oil, salt, pepper, chili powder, and cumin.
2. Cook on high heat for roughly 3 minutes each side, for medium-rare.
3. Let the steak rest for 10 minutes.
4. While the steak is resting, saute onion and garlic until slightly translucent. Add bell peppers, jalapeno, salt, and pepper, cook slightly.
5. Slice the steak into strips.
6. Mix the steak into the pepper mix. Remove from heat and set aside.
7. In a clean pan, melt butter. Lay the tortilla on the buttered pan, add cheese, fajita mixture, more cheese, then top with another tortilla and pat it down.
8. Flip the quesadilla over and cook the other side until it's golden.
9. Remove from pan and cut into quarters or eighths. Repeat these steps with the remaining tortillas.
10. Serve immediately with sour cream, salsa, and guacamole.
11. Enjoy!

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