Spicy Skirt Steak Quesadilla

This steak quesadilla recipe uses skirt steak as the filling. Beef, chicken, steak, fish, and vegetable quesadillas are all very popular in Mexican cuisine and this is such a quick and easy dish to make. "Queso" is the Spanish word for "cheese" (and it was the Spanish who introduced cheese to the Mexican diet), so the word quesadilla means a tortilla which contains cheese. Traditionally, quesadillas in Mexico are made using corn tortillas but there are also lots of quesadillas, which use flour tortillas.

Steak Quesadilla Recipe

Skirt steak is a cheap cut of beef and it needs to be marinated in order to tenderize it.

You can transform tough cuts of steak into delicious ones but they need to be marinated first and the cut into fine strips or slow cooked for the best results. The marinade used in this skirt steak quesadilla recipe is made with lime juice, salt and pepper. This is a very simple marinate but it does the job and the lime juice gives a great flavor to the meat. Monterey Jack cheese and salsa finish off this steak quesadilla recipe in style and the quesadillas are baked in the oven instead of being fried. This makes them crispy and gives them an appetizing golden brown color.

A Simple and Spicy Steak Quesadillas

Ingredients -

2 tablespoons fresh lime juice
1 ¼ lbs skirt steak
4 tablespoons olive oil
12 corn tortillas, 6 inch diameter
1 ½ cups salsa
2 cups grated hot pepper Monterey Jack cheese
Salt and black pepper

Steak quesadilla recipe Preparation:

Place the steak in a glass bowl and sprinkle the lime juice, salt and pepper over both sides.
Leave it to stand for a hour, turning occasionally.
Preheat the oven to 375 degrees F.
Heat a tablespoon of the olive oil in a skillet over a high heat and sauté the steak until done.
This will take 3 minutes per side if you want it rare.
Put the steak on a cutting board.
Leave it for 5 minutes then slice it into thin strips.
Brush 4 tortillas with oil and place them oil side down on 2 baking sheets.
Spread 1 tablespoon of salsa and ¼ cup of cheese on each tortilla.
Top them with a second tortilla.
Spread each which ¼ of the steak, ¼ cup of cheese and a tablespoon of salsa.
Press the third set of tortillas on to the stack.
Brush the tops with oil.
Bake the steak quesadillas for 10 minutes.
Turn them with a metal spatula and bake until they are golden and hot through.
This will take another 10 minutes.
Transfer the quesadillas to serving plates and cut them into wedges.
Serve with the rest of the salsa.

(Serves 4 as a Main Course or Makes 8 Appetizers)

Steak quesadilla

Melted cheese is used in so many recipes because it has such a strong flavor and a wonderful texture. You can see from the photo how luscious the melted Monterey Jack cheese looks in this steak quesadilla recipe. The thin, lime juice-infused slivers of steak go beautifully with the cheese and the salsa finishes this dish off perfectly. This baked quesadilla recipe is easy to make and if you have some skirt steak to use, this is one of the very best and most authentic recipes to make with it.