The Perfect Flank Steak Quesadilla
Get ready for bold flavor when you whip up this flank steak quesadilla! This is a classic dish, I mean who doesn’t love fried onion and bell pepper with tender flank steak stuffed in flour tortillas that are stuffed to the brim with cheese? Now this is the more modern take on a flank steak quesadilla, and by that I mean we used flour tortillas. For a more traditional style, try it with fresh corn tortillas!
History of the Quesadilla
The quesadilla originated in the south-central regions of Mexico! Its earliest form was described more as an empanada than anything. To focus on the quesadilla, we would have to take a look at the Aztecs. Among the Aztecs, corn tortillas were fairly popular. Most would stuff them with squash and pumpkin before baking in clay ovens, and then serving them as dessert. This would carry on till about 1521, when the Spanish settlers would bring lambs, cows, and sheep to New Spain. With this introduction of meat and dairy, the Aztecs began adding cheese to corn tortillas, thus creating the modern quesadilla that we all love.
Ingredients
- 4 Large flour tortillas
- 12 oz flank steak
- 1 green bell pepper
- Medium sized white onion
- 1 bag shredded Mexican Cheese
- Pinch of salt and pepper
- Dan-O’s Spicy, to taste
- Hot sauce, to taste
Prep Time
10 Mins
Cook Time
20 Mins
Instructions
- Slice flank steak into thin strips
- Chop bell pepper and onion and add to a medium high preheated griddle
- Add a pinch of salt and pepper along with some cooking oil and continue to cook flipping to not burn
- Add flank steak and cook both sides until medium rare
- Cut meat into small pieces (optional) and combine with peppers and onions
- Take 2 of your large tortillas and top with shredded cheese, steak, peppers, and onions
- Top with the remaining flour tortillas and flip to cook both sides.
- Remove from the griddle once tortillas are brown
- Serve immediately.
- Enjoy!
