Copycat Steak Quesadilla (Print Version)
# Ingredients:
→ For the Sauce
01 -
1/4 cup Mayonnaise
02 -
2 teaspoons Minced Pickled Jalapeños
03 -
2 teaspoons Pickled Jalapeño Juice
04 -
2/3 teaspoon Sugar
05 -
1/2 teaspoon Cumin
06 -
1/2 teaspoon Paprika
07 -
1/8 teaspoon Cayenne Pepper
08 -
1/8 teaspoon Garlic Powder
09 -
1 Dash Salt
→ For the Quesadillas
10 -
1 pound Sirloin Steaks, chopped
11 -
1 Tablespoon Oil
12 -
1 teaspoon Salt
13 -
1/2 teaspoon Pepper
14 -
4 Burrito Size Flour Tortillas
15 -
1 cup Cheddar Cheese, shredded
16 -
1 cup Monterey Jack Cheese, shredded
17 -
2 Slices American Cheese
# Instructions:
01 -
Mix together all the sauce ingredients in a small bowl until well combined. Refrigerate until ready to use.
02 -
Heat the oil in a large skillet over medium high heat. Add in the steak. Season it with salt and pepper. Sauté until the steak is cooked through. Remove from the heat. Let rest for 5 minutes. Then cut the steak into thin slices.
03 -
Preheat a large skillet or griddle over medium heat. Lay a tortilla on the griddle or skillet once heated.
04 -
Sprinkle 1/4 cup of each of the shredded cheeses and half of the American cheese slices onto half of the tortillas. Spread 1/4 of the steak mixture on top of the cheeses.
05 -
Spread approximately 1 tablespoon of the sauce onto the other side of the tortillas (without the cheese and steak).
06 -
Fold the tortilla in half. Cook until golden brown and the cheese starts to melt. Flip and cook until the other side is browned as well.
07 -
Remove from the skillet or griddle. Continue this process until all the quesadillas are made. Then they are ready to slice, serve and enjoy!
# Notes:
01 -
These are best served fresh but you can refrigerate the leftovers in an airtight container for up to 3 days