Steak Quesadilla
Carne asada, caramelized onion and molten Oaxaca.
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The caramelized onion is non-negotiable - it's what makes this version of steak quesadilla. Twelve minutes of patience, no shortcut.
Ingredients
Everything below makes 4 servings.
- 1 lbskirt steak
- 4large flour tortillas
- 2 cupsOaxaca cheeseshredded
- 1 largeyellow onionthinly sliced
- 3garlic clovesminced
- 1 tspground cumin
- 2lime1 juiced, 1 for wedges
- 2 tbspbutter
- 3 tbspolive oil
- ¼ cupfresh cilantrochopped
- 1½ tspkosher salt
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 800calories
- 46gprotein
- 50gcarbs
- 46gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Thinly slice yellow onion. Mince 3 garlic cloves.
- Shred 2 cups Oaxaca. Chop cilantro. Juice 1 lime; wedge the rest.
Caramelize onion
Heat olive oil in skillet over medium. Add sliced onion and pinch salt. Cook 12-15 min, stirring occasionally, until deeply golden. Remove.
14 min · hands onSear steak
Season steak with cumin, salt, olive oil. Heat cast iron over high. Sear 3 min per side for medium-rare. Rest 5 min, then dice into 1/2-inch cubes.
11 min · hands onFilling toss
In a bowl, combine diced steak, caramelized onion, garlic, juice of lime, and chopped cilantro.
Assemble and griddle
Wipe skillet. Lay tortilla flat, sprinkle 1/4 cheese on half, top with 1/4 filling, fold. Melt butter in skillet over medium. Griddle 2-3 min per side until golden and melted. Repeat with remaining 3.
10 min · hands onSlice
Cut each quesadilla into 3 wedges. Serve with lime wedges.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Flank cooks 5 min/side. Adds about 2 minutes.
Grill caps 4 min per side; slice.
2 corn tortillas sandwich-style.
Jack melts the same; slightly milder.
What keeps
Cook steak and onions ahead (3 days). Quesadilla griddling must be fresh - cold cheese doesn't re-melt cleanly.
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