Kick the flavor up a notch with our Quesadilla Shreds and these tasty Steak Fajita Quesadillas.

Cook Time
60 MIN
1 tsp. chili powder
1 tsp. cumin
½ tsp. salt
¼ tsp. black pepper
2 tbsp. olive oil, divided
10 oz. skirt steak
½ large red bell pepper, cut into thin strips
½ large green or yellow bell pepper, cut into thin strips
1 medium onion, cut into thin wedges
1 jalapeño pepper, seeded, chopped
2 cloves garlic, minced
1-½ cups Borden® Cheese Quesadilla Shreds
12 flour tortillas (about 6-½ inches)
2 tbsp. butter
MIX chili powder, cumin, salt and pepper; rub evenly on both sides of steak.
HEAT large skillet over medium-high heat. Add 1 tablespoon olive oil and steak; cook about 4 minutes on each side for medium doneness or to 145° F (62° C). Remove from skillet to cutting board; let rest 10 minutes.
HEAT remaining 1 tablespoon olive oil in clean skillet over medium heat. Add bell peppers and onion; cook 4 to 5 minutes or until crisp-tender, stirring frequently. Add jalapeño pepper and garlic; cook 2 minutes. Cut steak into 1-½-inch sections; slice sections thinly against the grain. Stir into skillet. Remove from heat.
FOR each quesadilla, place 2 tablespoons cheese on one tortilla; top with about 1/2 cup fajita mixture, 2 tablespoons cheese and second tortilla. Melt 1 teaspoon butter in clean skillet over medium heat. Cook quesadilla 2 to 3 minutes on each side or until golden brown. Cut into quarters to serve.
SERVE with sour cream, salsa and lime wedges.