Skip to main content

Steak Fajita Quesadilla


For one quesadilla:

4 ounces churrasco, cut in strips

Large pinch of your favorite dried chili, we used Aleppo on the show

Kosher salt and black pepper, to taste

1-2 tablespoons olive oil

½ green bell pepper, cored, seeded, sliced into thin strips (julienned)

½ red bell pepper, cored, seeded, sliced into thin strips (julienned)

½ of a medium yellow onion, peeled, sliced into thin strips (julienned)

Cooking oil spray

2 large flour tortillas

1 cup meltable Mexican cheeses like quesadilla and Oaxaca (you can also use substitute mozzarella, Monterey Jack) or your favorite Mexican blend) I recommend a blend of a few varieties


Season the churrasco with the dried chili, salt and pepper. Heat a drizzle of olive in a large nonstick or cast iron pan over medium-high heat. Cook the churrasco on all sides for 3-4 minutes, until browned on the outside but still medium inside. Transfer to a plate. Add another drizzle of oil and saute the onions and peppers until golden brown. Season to taste with salt and pepper. Once browned, transfer the meat to your plate and wipe out your pan.

Spray a little cooking spray in a large pan and lay a tortilla into the pan. Top with a handful of cheese and as much of the onions and peppers as you like. Sprinkle a little more cheese over the onions/peppers and top with the remaining tortilla. Cook for 2-3 minutes on both sides, until the cheese is melted and the tortillas are golden brown. Transfer to a cutting board, let sit for 1 minute then cut into wedges and serve immediately.