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Steak Quesadillas with Sweet Pepper Salsa

Steak Quesadillas

 

Category, , , DifficultyIntermediate

This is a great finger food Mexican recipe that can be tweaked to make spicier, cheesier or meatier as you like. In this example we bake the quesadilla wrapped in foil for a soft finish, but you can bake without foil for crispy final product or fry on a hot plate for a quickly toasted experience. Experiment and enjoy!

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 400 g Skirt Steak
 1 Green Pepper
 1 Red Pepper
 1 Good Sized Onion
 1 Large Garlic Clove
 5 Pickled Jalapeños
 4 Corn Tortillas
 0.50 cup Cream Cheese
 0.50 cup Grated Cheddar (or cheese of choice)
 2 tbsp Olive Oil
 0.25 cup Coriander (chopped)
 1 tbsp Paprika
 1 tbsp Garlic Salt
 1 tsp Cumin
 1 Handful of Sliced Cherry Tomatoes (optional)
 Salt and Pepper (to taste)
1

Preheat oven to 180C

2

Add one tbsp of olive oil to a zip-lock bag with paprika, garlic salt and cumin. Marinate steak in bag while you make the salsa (or as long as possible)

3

For the salsa, add jalapeños, garlic, red & green peppers, onions and 1 tbsp olive oil to a blender and blend

4

Put salsa in a bowl, removing any excess liquid if needed, and sprinkle over coriander

5

Remove steak from zip-lock bag and fry in hot pan, searing on all sides and cooking to desired level. Leave to rest and slice (½ cm thickness)

6

Take one tortilla, lay on foil and smear over cream cheese and pepper salsa

7

Lay steak slices on top of salsa and cover with a good sprinkle of grated cheese (and sliced cherry tomatoes if desired)

8

Wrap with foil and bake for 10 minutes (uncover after five minutes for crispier finish)

9

Cut into triangles and serve with pea guacamole (recipe in archive)!

 

Ingredients

 400 g Skirt Steak
 1 Green Pepper
 1 Red Pepper
 1 Good Sized Onion
 1 Large Garlic Clove
 5 Pickled Jalapeños
 4 Corn Tortillas
 0.50 cup Cream Cheese
 0.50 cup Grated Cheddar (or cheese of choice)
 2 tbsp Olive Oil
 0.25 cup Coriander (chopped)
 1 tbsp Paprika
 1 tbsp Garlic Salt
 1 tsp Cumin
 1 Handful of Sliced Cherry Tomatoes (optional)
 Salt and Pepper (to taste)

Directions

1

Preheat oven to 180C

2

Add one tbsp of olive oil to a zip-lock bag with paprika, garlic salt and cumin. Marinate steak in bag while you make the salsa (or as long as possible)

3

For the salsa, add jalapeños, garlic, red & green peppers, onions and 1 tbsp olive oil to a blender and blend

4

Put salsa in a bowl, removing any excess liquid if needed, and sprinkle over coriander

5

Remove steak from zip-lock bag and fry in hot pan, searing on all sides and cooking to desired level. Leave to rest and slice (½ cm thickness)

6

Take one tortilla, lay on foil and smear over cream cheese and pepper salsa

7

Lay steak slices on top of salsa and cover with a good sprinkle of grated cheese (and sliced cherry tomatoes if desired)

8

Wrap with foil and bake for 10 minutes (uncover after five minutes for crispier finish)

9

Cut into triangles and serve with pea guacamole (recipe in archive)!

Steak Quesadillas with Sweet Pepper Salsa

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