Steak and Cheese Quesadilla
This delicious steak and cheese quesadilla is a hearty, cheesy, quesadilla recipe loaded with two types of cheese, tender, juicy steak, and roasted Hatch green chiles.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Appetizer, Dinner, lunch
Cuisine: Mexican
Keyword: Quesadilla Recipe, Steak and Cheese Quesadilla, Steak Quesadilla
Servings: 10 Quesadillas
Author: Deliciously Seasoned
- 2.5-3 pounds boneless New York strip steak cut into small bite size chunks
- 2-3 tablespoons butter
- 1 tablespoon Kinder’s Buttery Steakhouse seasoning
- 2 teaspoons garlic salt
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon black pepper
- 4 Hatch green chiles roasted, chopped
- 16 ounce pepper jack cheese shredded
- 16 ounce sharp cheddar cheese shredded
- 10 flour tortillas burrito size 10-inch
- Additional butter for frying quesadillas
Preheat the oven to 450° and place rinsed and dried Hatch chiles on a baking sheet.
Bake for 10 minutes, flip over, and bake for an additional 10 minutes.
Remove chiles from the oven and, using tongs, place chiles in a gallon size baggie.
Seal and let steam for 10-15 minutes.
Remove stem, and peel off the blistered and charred skin.
Chop chiles, set aside.
Steak
Melt butter in a large cast iron skillet or a large frying pan.
Add steak and sprinkle with all of the seasonings. Stir.
Cook until desired doneness is obtained.
Wipe the frying pan clean, melt a little butter, place a tortilla in the pan, Add both types of shredded cheese over the tortilla. Place steak and hatch chiles one half of the tortilla.
Fold in half, flip over and cook the other side until the cheese is melty. Repeat with the remaining ingredients.
Remove each quesadilla from the pan, cut each quesadilla into three pieces, and enjoy with salsa, or your favorite dipping sauce.