Steak Cheese Quesadilla (Print Version)
# Ingredients:
→ Sauce Base
01 -
1/4 cup Mayo
02 -
2 tsp Chopped Pickled Jalapeños
03 -
2 tsp Pickled Jalapeño Brine
04 -
2/3 tsp Granulated Sugar
05 -
1/2 tsp Ground Cumin
06 -
1/2 tsp Smoked Paprika
07 -
1/8 tsp Cayenne Pepper
08 -
1/8 tsp Garlic Powder
09 -
1 pinch of Salt
→ Quesadilla Mix
10 -
1 lb Diced Sirloin Steak
11 -
1 tbsp Cooking Oil
12 -
1 tsp Table Salt
13 -
1/2 tsp Black Pepper
14 -
4 Large Flour Tortillas
15 -
1 cup Shredded Cheddar Cheese
16 -
1 cup Shredded Monterey Jack Cheese
17 -
2 slices American Cheese
# Instructions:
01 -
Stir all the sauce components in a small bowl until it's smooth and blended. Pop it in the fridge until needed.
02 -
Warm up oil in a big frying pan on medium-high. Toss in the steak and sprinkle it with salt and pepper. Stir-fry it until fully cooked through, then take it off the heat. Let it sit for 5 minutes before slicing it into thin strips.
03 -
Get a big frying pan or griddle nice and hot over medium heat. Place one tortilla on the heated surface.
04 -
Spread 1/4 cup of each shredded cheese type across half the tortillas. Add one slice of American cheese to each. Top it off with a quarter of the steak.
05 -
Smear about 1 tablespoon of the sauce over the bare side of the tortillas (where there's no steak or cheese).
06 -
Fold the tortillas in half. Grill one side until golden brown with gooey cheese inside. Flip to brown the other side too.
07 -
Take the quesadillas off the heat. Keep repeating until you've used up all the ingredients. Slice them and enjoy warm!
# Notes:
01 -
They taste best fresh, but keep any extras in a sealed container in the fridge for up to 3 days.