This copycat steak fajita quesadilla recipe is sure to satisfy your chipotle cravings. The combination of tender steak, flavorful vegetables, and melted cheese make for a delicious and filling meal. And it’s based on the exact ingredients listed on t
To make the Adobo Sauce:
In a blender combine chipotle peppers in adobo, garlic, and cumin. Blend until a smooth paste forms. Set aside.
To marinate the Steak:
Take steak and season both sides with salt and pepper.
In a bowl, mix together oil, chili powder, oregano, and 3 tablespoons of the blended adobo sauce. Rub the spice mixture onto the steak and let it marinate for at least 1 hour at room temperature.
To cook the Fajita Veggies:
Chop the green bell pepper and onion into strips.
In a large pan on medium heat, add oil. Once it begins to shimmer, add both veggies and season with salt and oregano.
Cook, mixing occasionally, for about 5 minutes, until softened. Set aside.
To cook the Steak:
In the same pan, add an additional tbsp of oil. Add the steak and cook the steak on medium heat, flipping occasionally until it reaches your desired doneness.
Remove and let rest for at least five minutes.
Chop into small pieces and set aside.
Making the Quesadilla
Take a warmed tortilla, place half the cheese in the middle, layer with chopped steak and fajita veggies*. Top with remaining cheese. Fold the sides over to cover.
toast the entire quesadilla on an oiled pan on medium-low heat for 2-3 minutes to seal and crisp up. Flip and fry the other side until browned and crispy.
Cut in half serve immediately
