Ingredients
Scale
- 1 lb flank steak
- 4 large flour tortillas
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup pickled jalapenos, chopped
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Season flank steak with salt, pepper, garlic powder, and onion powder, then cook in olive oil for 4-5 minutes per side. Let it rest.
- Slice the steak thinly against the grain.
- Mix cream cheese, cheddar cheese, and jalapenos in a bowl.
- Heat a skillet, place a tortilla, spread cheese mixture, layer sliced steak, and fold over.
- Cook each quesadilla for 3-4 minutes on each side until golden brown.
- Cut into wedges, garnish with cilantro, and serve hot with dipping sauces.
Notes
- Adjust jalapeno quantity based on spice tolerance.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Omnivore
Nutrition
- Serving Size: 1 quesadilla
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg