Steak Quesadilla Copycat (Print Version)
# Ingredients:
→ Sauce Ingredients
01 -
1/4 cup Mayo
02 -
2 teaspoons Chopped Pickled Jalapeños
03 -
2 teaspoons Brine from Pickled Jalapeños
04 -
2/3 teaspoon Granulated Sugar
05 -
1/2 teaspoon Ground Cumin
06 -
1/2 teaspoon Smoked Paprika
07 -
1/8 teaspoon Cayenne
08 -
1/8 teaspoon Garlic Powder
09 -
A dash of Salt
→ Quesadilla Ingredients
10 -
1 lb Chopped Sirloin Steak
11 -
1 Tablespoon Cooking Oil
12 -
1 teaspoon Sea Salt
13 -
1/2 teaspoon Black Pepper
14 -
4 large Flour Tortillas
15 -
1 cup Shredded Cheddar Cheese
16 -
1 cup Shredded Monterey Jack Cheese
17 -
2 Slices of American Cheese
# Instructions:
01 -
Stir all the sauce ingredients together in a small dish until smooth. Keep in the fridge until needed.
02 -
Warm up the oil in a big frying pan on medium-high heat. Toss in the meat and sprinkle with salt and pepper. Cook until done. Take it off the stove, let it sit for a few minutes, then cut into thin strips.
03 -
Heat up your skillet or griddle on medium. Once hot, place a tortilla into the pan to start.
04 -
On one side of each tortilla, layer 1/4 cup of each shredded cheese, plus half a slice of American cheese on top. Spread a quarter of the beef strips over the cheeses.
05 -
Use about a tablespoon of sauce and smear it on the opposite side of the tortilla (where there’s no filling).
06 -
Fold the tortilla in half. Cook one side until golden and the cheese starts to melt. Flip it and cook the other side until browned.
07 -
Take the quesadilla off the heat. Repeat the process with the rest of the tortillas. Once done, cut them up, serve, and enjoy!
# Notes:
01 -
Best warm and fresh, but leftovers can go in an airtight container in the fridge for up to three days.