Servings
6
Cook Time
60 MIN
Ingredients
| 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 |
Steps
| 1 |
MIX
chili powder, cumin, salt and pepper; rub evenly on both sides of steak.
|
| 2 |
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.
|
| 3 |
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.
|
| 4 |
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.
|
| 5 |
SERVE
with sour cream, salsa and lime wedges.
|
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