Steak Fajita Quesadillas
Maybe this sounds like an odd recipe but when you taste it, it’s identical to fajita you get at a Mexican-style restaurant. The sautéed veggies are insane and as always, quesadillas are my favourite go-to for leftover steak 🙂
1 tbsp Extra virgin olive oil, divided
227 g white button mushrooms, sliced
1 Medium onion, sliced in half moons
1 Medium red pepper, sliced
3 cloves garlic, crushed
453 g/1 pound steak (I used a sirloin), cooked and cubed
1 Cup grated old cheddar cheese
4 Large whole wheat quesadilla (tortilla) shells
Heat a frying pan over high heat and add 1 tsp of the olive oil, when it’s hot add the mushrooms, onions and peppers; season with salt and pepper.
Sauté until the veggies are slightly charred and have given off their water, add in the garlic, mixing constantly careful not to let the garlic burn.
Transfer to a plate and then wipe the pan clean.
(For each quesadilla shell use a 1/2 tsp of the oil), in the same pan, heat the olive oil (1/2 tsp each) over medium high heat; roll the pan around so the oil is evenly distributed.
Add a tortilla shell to the pan and then drop the heat to medium.
You’re going to build the quesadilla on one side of the shell only:
Evenly spread two tbsp of cheddar across the bottom of half the shell.
Top the cheese evenly with a quarter of the peppers and mushroom mixture, with salt and pepper.
Then top with a quarter of the steak cubes and then with another 2 tbsp of the cheddar.
Gently fold the bare side of the tortilla shell over the toppings; press down gently to ensure the shell stays folded.
Then gently flip the quesadilla, use a plate if necessary.
Cook for a minute or so, until the bottom of the quesadilla is slightly browned and crispy.
Slice into 3-4 evenly sized triangles.
Serve with salsa and fat free sour cream (I skipped the sour cream though this time!).
- Honestly, this is one of my favourite ways to use up left over meat.
- You can use cremini mushrooms in place of the white button if you prefer 🙂