Taco Bell Steak Quesadilla (Printable Version)
Juicy sirloin and three cheeses combine with a creamy jalapeño sauce in a crispy, satisfying tortilla wrap.
# Ingredients:
→ Steak
01 -
200 grams fresh sirloin steak
→ Cheese Blend
02 -
50 grams sharp cheddar cheese, shredded
03 -
50 grams Monterey Jack cheese, shredded
04 -
50 grams American cheese, sliced
→ Creamy Jalapeño Sauce
05 -
80 grams mayonnaise
06 -
30 grams pickled jalapeños, finely chopped
07 -
1/4 teaspoon cayenne pepper
08 -
1/4 teaspoon smoked paprika
→ Tortillas
09 -
4 burrito-sized flour tortillas (approximately 25 cm diameter)
# Steps:
01 -
Combine mayonnaise, finely chopped pickled jalapeños, cayenne pepper, and smoked paprika in a bowl. Mix thoroughly and refrigerate to allow flavors to meld for at least 30 minutes before use.
02 -
Heat a skillet over medium heat. Sear the sirloin steak for about 3-4 minutes per side until nicely browned. Remove from heat and let it rest for 5 minutes to retain juiciness before slicing thinly against the grain.
03 -
Thoroughly preheat the skillet over medium heat to ensure even browning and crispness of the tortillas.
04 -
Place one tortilla flat on the skillet. On one half, layer a portion of the shredded cheeses, add sliced steak, and top with more cheese. Spread the creamy jalapeño sauce evenly over the empty tortilla half, then fold the tortilla to enclose the filling.
05 -
Cook each quesadilla for 3-4 minutes per side, flipping carefully to achieve a golden brown and crispy crust without spilling the filling.
06 -
Remove from skillet and let the quesadilla rest for approximately one minute before cutting into wedges to prevent the cheese from oozing out and to ensure neat serving.
# Notes:
01 -
Making the sauce ahead and allowing steak to rest enhances flavors and texture. Cook one quesadilla at a time to avoid overcrowding and uneven cooking.