Satisfy your craving with these scrumptious Skirt Steak Quesadillas filled with tender steak, caramelized onions, and a blend of melty mozzarella and Monterey Jack cheese. Perfect for any lunch or dinner!
Pat the skirt steak dry on both sides with paper towels.
3
In a small bowl, combine kosher salt, onion powder, black pepper, cumin, and garlic powder.
4
Sprinkle the seasoning evenly over both sides of the steak.
5
Add 1 1/2 tablespoons of olive oil to the skillet and add the steak. Cook for about 4-6 minutes on each side, or until desired level of doneness is achieved.
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Transfer the steak to a cutting board and allow it to rest.
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While the steak rests, add the remaining 1/2 tablespoon of olive oil to the skillet. Add the thinly sliced onions and cook for about 8 minutes, stirring occasionally, until softened.
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Transfer the onions to a bowl and carefully wipe off the inside of the skillet with a few paper towels until clean.
9
Slice the steak against the grain at an angle into thin slices or bite-sized chunks.
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Assemble the quesadillas by placing a tortilla in the skillet, adding a layer of the cheese blend, followed by the steak, onions, and an additional layer of cheese. Top with another tortilla.
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Cook the quesadilla over medium heat for 1-2 minutes per side, until golden-brown and the cheese has fully melted.
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Repeat the process for the remaining tortillas, steak, onions, and cheese.
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Serve the quesadillas hot with guacamole and sour cream on the side.