Loaded Steak Quesadillas
Ingredients
Flour tortillas
2 lbs of beef, cut into cubes
Queso Oaxaca
1/4 of an onion, finely chopped
2 cloves of garlic, minced
1/2 tsp of cayenne pepper
2 tsp of chili powder
1 tsp each of paprika, oregano, cumin, onion powder, and garlic salt
Sour cream
Guacamole
Salt and black pepper to taste
Ingredients
Set a frying pan on medium-high heat and toss in your beef. Time to get those cubes sizzling!
Sprinkle all your seasonings: the cayenne pepper, chili powder, paprika, oregano, cumin, onion powder, and garlic salt over the beef. Don’t forget the salt and pepper! Stir everything together until the meat is coated in spices.
Cook the beef until it browns nicely. This is where the magic happens, as the heat unlocks the flavors in your spices.
Now, toss in your chopped onion and minced garlic. Stir everything together, and let it cook for about 3-5 minutes.
Once your beef is done (you’ll know because the aroma will be simply irresistible!), remove the pan from heat. (source:ineskohl.info)
Preheat a griddle over medium-high heat and lightly brush it with oil. Lay a tortilla on the griddle, then generously spread Queso Oaxaca over it.
Once the cheese starts to melt, distribute your cooked beef evenly on top. The hot beef will help the cheese melt further.
Fold your tortilla in half, forming the classic quesadilla shape. Continue heating it until the cheese is completely melted.
Remove your quesadilla from the griddle and layer it with guacamole and sour cream to taste.
Finally, slice your quesadilla in half and serve. Listen to that satisfying crunch as the knife slices through!
Preparation Notes:
Choosing the Right Cheese: Queso Oaxaca, a Mexican string cheese, is highly recommended for this recipe due to its melting properties and mild flavor. If you can’t find it, a good substitute would be Mozzarella or Monterey Jack.
Meat Choice: While we’ve used beef cubes in this recipe, you can use chicken, pork, or even a mixture of vegetables if you prefer a vegetarian option. The key lies in seasoning it well and cooking it until tender.
Seasoning: Feel free to adjust the amount of spices to your liking. If you prefer a spicier quesadilla, feel free to add more cayenne pepper. If you prefer less heat, reduce the amount.
Cooking Notes:
Low and Slow: Don’t rush the cooking process. Cooking your quesadilla over medium heat ensures even browning and gives the cheese adequate time to melt.
Don’t Overstuff: It might be tempting to pile on the fillings, but this can result in a messy eat. Strike a balance between the tortilla and filling to ensure every bite is perfect.
Oil the Pan: A light brush of oil on the pan can help get that crispy, golden-brown exterior and prevent the quesadilla from sticking to the pan.
Serving Suggestions:
Add-ons: Serve these quesadillas with a side of salsa, pico de gallo, or a dollop of sour cream for a complete meal.
Presentation: Cutting your quesadilla into halves or quarters makes it easier to handle and eat, and it also makes for a nice presentation.
Remember, the best dishes are the ones made with love and patience, so take your time, follow the steps, and soon you’ll have a delicious quesadilla ready to enjoy!
And voila! You’ve just cooked up a tantalizing treat. Share it with your friends and family, or enjoy it all by yourself.
Remember, the beauty of this recipe is its simplicity. No need for the meat to marinate or complicated steps. Yet the flavors are rich, and the satisfaction… well, you’ll just have to try it to find out.
