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.
Servings: 10 Quesadillas
Ingredients
- 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
Instructions
- 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.