Cheese-crusted Steak Quesadillas with Chipotle Lime Mayo

The aroma of sizzling steak fills the kitchen, taking me back to my childhood. Growing up, family gatherings often revolved around hearty meals that brought everyone together. Nothing united us more than a good quesadilla, and today, I want to share a twist on the classic that pairs melted cheese with flavorful skirt steak. Cheese-crusted steak quesadillas with chipotle lime mayo aren’t just snacks; they’re memories waiting to be made.

The combination of juicy skirt steak and gooey cheese wrapped in warm tortillas showcases the comfort of home cooking. You’ll find that the unique flavor of the marinade, combined with the zestiness of the mayo, creates a delicious contrast that everyone will enjoy. And what better way to bring people together than over a plate of cheesy, crispy quesadillas?

As I make these quesadillas for my family, I always think of how food weaves itself into the fabric of our lives. With easy-to-follow steps and simple ingredients, this recipe makes it possible to create something truly special. Dive into this delicious recipe and discover how cooking can turn simple moments into cherished memories. Let’s get cooking!

Cheese-Crusted Steak Quesadillas with Chipotle Lime Mayo

Fundamentals

To begin, let’s get to know our star ingredients. Skirt steak is a flavorful cut, known for its tenderness and rich taste. The key to perfection lies in the marinating and seasoning process. This ensures every bite bursts with flavor, elevating the quesadilla from an ordinary dish to an unforgettable meal.

Layering flavors is crucial. A savory dry rub enhances the steak, while sautéed onions and bell peppers add texture and sweetness. Lastly, the creamy chipotle lime mayo introduces a zesty component that balances the richness of cheese and meat. It’s an exciting dance of flavors!

Preparation/Setup

1. Prepare the Chipotle Lime Mayo: Start by mixing mayonnaise, pickled jalapeños, sour cream, lime juice, and chipotle paste in a small bowl. Blend everything until smooth, then refrigerate to let the flavors meld.

2. Dry Rub for the Steak: In another bowl, combine sea salt, garlic powder, ground cumin, paprika, and cayenne pepper. Ensure the mixture is well-mixed before seasoning both sides of the skirt steak generously.

3. Cooking Equipment: Gather your griddle or skillet and cooking oil. High heat will yield the best results for searing the steak, while medium heat works perfectly for sautéing the veggies.

4. Gather Ingredients: Prepare the remaining ingredients. Slice the onion and green bell pepper, have your cheeses ready for melting, and set out the tortillas for easy assembly once cooked.

Ingredients

• 1 pound of skirt steak
• 1 teaspoon of sea salt
• 1 teaspoon of ground cumin
• 1 teaspoon of garlic powder
• 1/2 teaspoon of paprika
• 1/4 teaspoon of cayenne pepper
• 1 tablespoon of oil (for grilling)
• 2 tablespoons of mayonnaise
• 2 tablespoons of sour cream
• 1 tablespoon of pickled jalapeños (with brine, blended)
• 2 teaspoons of lime juice
• 2 teaspoons of chipotle paste
• 1 medium onion (sliced)
• 1/2 green bell pepper (sliced)
• 1 tablespoon of avocado oil (for cooking)
• 1 cup of shredded Monterey Jack cheese
• 1 cup of shredded cheddar cheese
• 4 large flour tortillas (burrito size)
• 1/4 cup of fresh cilantro (chopped)
• 1 jalapeño (finely chopped)
• Lime wedges

Directions

1. Start by preparing the Chipotle Lime Mayo. Mix together the mayonnaise, pickled jalapeños, sour cream, lime juice, and chipotle paste in a small bowl. Blend until creamy and place it in the refrigerator until it’s time to assemble the quesadillas.

2. In a separate bowl, create the steak dry rub by combining the sea salt, garlic powder, cumin, paprika, and cayenne pepper. Ensure everything is mixed well, then rub this mixture all over the skirt steak.

3. Heat about one tablespoon of oil in a preheated skillet or griddle over high heat. Cook the skirt steak for about three minutes on each side, or until it reaches your preferred doneness. Once done, let the steak rest for five minutes before slicing it into thin strips.

4. Using the same skillet, sauté the onion and green bell pepper over medium-high heat for about five minutes or until they become slightly charred and tender.

5. Heat a clean griddle or skillet over medium heat. Sprinkle a quarter cup of Monterey Jack cheese onto the griddle. Once it starts to melt, place a tortilla on top. Lightly press down to help the cheese adhere to the tortilla, then flip it so the cheese side faces up.

6. On one side of the cheese-covered tortilla, sprinkle about a quarter cup of cheddar cheese. Layer with one-fourth of the steak slices and sautéed veggies, then drizzle some Chipotle Lime Mayo on top.

7. Allow the tortilla to cook for about 15 seconds, then fold the empty side over to cover the filling. Cook both sides for about 1 to 2 minutes until crispy and the cheese inside has melted.

8. Remove from heat and repeat the steps for the remaining tortillas. Once all quesadillas are cooked, slice into portions and enjoy!

Cheese-Crusted Steak Quesadillas with Chipotle Lime Mayo

Technique

Cooking steak is an art. Achieving that perfect sear requires high heat and attention to detail. Using a griddle or cast-iron skillet allows for even cooking and a beautifully formed crust that captures juices and flavors. Don’t overcrowd the pan; cooking in batches ensures each steak gets the care it deserves.

One essential technique is letting the steak rest. This step allows even cooking throughout and results in better texture. Slicing the steak against the grain will provide a tender bite.

Tips/Tricks

• For maximum flavor, marinate the skirt steak for an hour or more before seasoning.
• If available, a meat thermometer can help you achieve your desired doneness. Aim for 130°F for medium-rare and 145°F for medium.
• Customize your quesadillas by adding different vegetables like mushrooms or zucchini.
• Experiment with cheeses! A blend of Monterey Jack and cheddar creates a creamy texture with rich flavor.

Cheese-Crusted Steak Quesadillas with Chipotle Lime Mayo

Perfecting Results

To perfect these cheesy quesadillas, mastery over heat is essential. A too-hot skillet might burn the tortillas before the cheese melts properly. Start with medium heat for melting cheese perfectly, then increase the heat slightly for a crispy finish.

Adjust cooking times based on your appliance. If you find the cheese melting slowly, increase the heat a notch, but watch closely to prevent burning.

Troubleshooting/Variations

If the cheese doesn’t melt, ensure you allow enough time for the quesadilla to cook. If the exterior is crisp but the cheese remains unmelted, you might have to cover the pan with a lid for a minute to trap heat.

For those seeking a spicier kick, add sliced jalapeños to the filling. You can swap the skirt steak for chicken or even beans for a vegetarian version. Just adjust cooking times as necessary.

Cheese-Crusted Steak Quesadillas with Chipotle Lime Mayo

Serving/Presentation

Presentation plays a significant role in enjoyment. Serve these quesadillas sliced into wedges, arranged neatly on a platter, garnished with chopped cilantro and lime wedges. This spruces up the dish and invites guests to dive in.

Add extra Chipotle Lime Mayo on the side for dipping, enhancing the experience with more flavor.

Pairings/Storage

These quesadillas pair well with fresh sides, such as guacamole or a simple green salad. They also match beautifully with salsa or pico de gallo, enhancing the flavor palette.

For storage, keep any leftover quesadillas in an airtight container in the fridge. Reheat in a skillet to regain crispness or microwave for a quick meal. Consume leftovers within three days for the best taste and quality.

In conclusion, cheese-crusted steak quesadillas with chipotle lime mayo provide a winning combination of flavor and comfort. As you cook and share these delicious creations, remember the joy that food brings to our lives.

Cheese-Crusted Steak Quesadillas with Chipotle Lime Mayo

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• Author: emma
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Omnivore

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Description

A delicious twist on classic quesadillas, featuring juicy skirt steak, gooey cheese, and zesty chipotle lime mayo, perfect for family gatherings.

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Ingredients

Scale 1x2x3x

• 1 pound of skirt steak
• 1 teaspoon of sea salt
• 1 teaspoon of ground cumin
• 1 teaspoon of garlic powder
• 1/2 teaspoon of paprika
• 1/4 teaspoon of cayenne pepper
• 1 tablespoon of oil (for grilling)
• 2 tablespoons of mayonnaise
• 2 tablespoons of sour cream
• 1 tablespoon of pickled jalapeños (with brine, blended)
• 2 teaspoons of lime juice
• 2 teaspoons of chipotle paste
• 1 medium onion (sliced)
• 1/2 green bell pepper (sliced)
• 1 tablespoon of avocado oil (for cooking)
• 1 cup of shredded Monterey Jack cheese
• 1 cup of shredded cheddar cheese
• 4 large flour tortillas (burrito size)
• 1/4 cup of fresh cilantro (chopped)
• 1 jalapeño (finely chopped)
• Lime wedges

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Instructions

1. Prepare the Chipotle Lime Mayo by mixing mayonnaise, pickled jalapeños, sour cream, lime juice, and chipotle paste in a small bowl. Blend until smooth and refrigerate.
2. In another bowl, mix sea salt, garlic powder, cumin, paprika, and cayenne pepper to create the dry rub. Rub it generously on both sides of the skirt steak.
3. Heat about 1 tablespoon of oil in a preheated skillet over high heat and cook the skirt steak for 3 minutes on each side to your preferred doneness. Allow the steak to rest for 5 minutes before slicing.
4. Sauté onions and green bell pepper in the same skillet over medium-high heat for about 5 minutes until charred and tender.
5. Heat a clean skillet over medium heat, sprinkle 1/4 cup of Monterey Jack cheese on it, then place a tortilla on top, pressing down slightly.
6. On one side of the cheese-covered tortilla, add 1/4 cup of cheddar cheese, one-fourth of steak slices, sautéed veggies, and drizzle some Chipotle Lime Mayo.
7. Fold the tortilla over the filling and cook for 1-2 minutes until crispy and the cheese is melted. Repeat for remaining tortillas.
8. Slice into wedges and serve with extra Chipotle Lime Mayo, garnished with cilantro and lime wedges.

Notes

For extra flavor, marinate skirt steak for over an hour. Use a meat thermometer for precise doneness.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 70mg

Keywords: quesadillas, steak, chipotle, lime, family recipe, comfort food