Spicy Steak Quesadillas

Name: Spicy Steak Quesadillas
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 5 servings
Ingredients: 2 packets Dan-O’s Tac-O Seasoning Packet - Spicy; 1 tbsp Dan-O’s Chili Lime Seasoning, divided; 2½ lbs skirt steak, diced into small chunks; 1 large white onion, finely diced; 1 heaping tbsp minced garlic; 2 (12 oz) cans root beer; 1 (4 oz) can diced green chiles; 1 (10 oz) can red enchilada sauce; ¼ bunch fresh cilantro, finely chopped, including stems; 2 tbsp cooking oil, divided; 5 extra-large flour tortillas (12-inch); 3 cups shredded Monterey Jack cheese

Have you ever thought about using skirt steak to make some of the best steak quesadillas you've ever had? We're taking 2½ pounds of skirt steak, dicing it up, and letting it simmer low and slow with root beer, red enchilada sauce, green chiles, and Dan-O’s Tac-O Seasoning Packet - Spicy. The root beer brings a little sweetness, while the spicy taco seasoning packs in bold flavor and a little kick. After simmering until tender, we're loading that juicy steak into extra-large flour tortillas with plenty of melted cheese and a sprinkle of Dan-O’s Chili Lime Seasoning. Crispy on the outside, cheesy on the inside, and absolutely Dan-Good!

Prep Time

20 Mins

Cook Time

105 Mins

Serving Size

Flavors Used:

Ingredients

2 packets Dan-O’s Tac-O Seasoning Packet - Spicy
1 tbsp Dan-O’s Chili Lime Seasoning, divided
2½ lbs skirt steak, diced into small chunks
1 large white onion, finely diced
1 heaping tbsp minced garlic
2 (12 oz) cans root beer
1 (4 oz) can diced green chiles
1 (10 oz) can red enchilada sauce
¼ bunch fresh cilantro, finely chopped, including stems
2 tbsp cooking oil, divided
5 extra-large flour tortillas (12-inch)
3 cups shredded Monterey Jack cheese

Let’s Make It!

Prepare the Skirt Steak: Cut the skirt steak into manageable strips, then slice into small, bite-sized chunks.
Sauté the Garlic and Onion: Heat a Dutch oven over medium-high heat and add 1 tbsp cooking oil. Stir in the minced garlic and cook for about 1 minute until fragrant. Add the diced onion and sauté for another minute, stirring to prevent the garlic from burning.
Add the Steak and Liquids: Add the diced skirt steak to the Dutch oven, followed by both cans of root beer, the diced green chiles, and red enchilada sauce. Stir to combine.
Season the Steak: Add the finely chopped cilantro and both Dan-O’s Tac-O Seasoning Packet - Spicy packets. Stir thoroughly until the seasoning is evenly distributed throughout the meat and liquid.
Simmer Until Tender: Cover the Dutch oven and bring the mixture to a boil. Reduce the heat to low and maintain a gentle simmer for approximately 1 hour to 1 hour 20 minutes, or until the skirt steak is fork-tender. Stir occasionally, adding a splash of water if the liquid reduces too much.
Prepare the Tortillas: Heat a large skillet over medium heat for about 2 minutes. Add a small amount of the remaining cooking oil, then place an extra-large flour tortilla in the skillet, rotating it to lightly coat the bottom.
Add the Cheese and Steak: Sprinkle about ½–⅔ cup shredded Monterey Jack cheese evenly over the tortilla. Using tongs or a slotted spoon, add approximately ⅕ of the cooked steak mixture to one half of the tortilla, allowing excess liquid to drain off. Sprinkle ½ tsp Dan-O’s Chili Lime Seasoning.
Fold and Crisp: Fold the tortilla in half over the filling. Cook for approximately 1–2 minutes per side, flipping as needed, until the tortilla is golden and crispy and the cheese is fully melted. Adjust the heat as needed to prevent burning.
Repeat and Keep Warm: Transfer the finished quesadilla to a plate and repeat with the remaining tortillas, cheese, steak, cooking oil, and Dan-O’s Chili Lime Seasoning.
Serve: Slice each quesadilla into wedges and serve with a small bowl of the remaining steak cooking liquid for dipping. Yum Yum Get Ya Sum!