This delicious quesadilla is the perfect recipe for the at-home chef. Made with perfectly seasoned Braveheart New York Strip steak, fresh homemade pico de gallo, and a medley of creamy, gooey cheeses that create an addictive taste. After eating these, you are guaranteed to feel full and satisfied.
Ingredients
2 Braveheart New York Strip Steaks
½ tsp oregano
1 tsp cumin
½ tsp red chili flakes
1 ¼ cup of chopped cilantro
6 garlic cloves, minced
Juice from 3 limes
⅓ cup soy sauce
Salt and pepper to taste
2 large tomatoes, diced
½ red onion, diced
1 jalapeno, seeded and diced
1 cup sour cream
½ an avocado
2 chipotle peppers in adobo sauce
4 large flour tortillas
1 cup monterey jack cheese
½ cup oaxaca cheese
½ cup chihuahua cheese
Oil
2 tbsp butter
Directions
In a large bowl, mix together oregano, cumin, chili flakes, 1 cup cilantro, minced garlic, juice from 1 lime, salt, pepper, and soy sauce. Rub mixture all over the steak until evenly coated. Place steak in the fridge and let marinate for 1-8 hours.
Once steak is fully marinated, place in an oiled skillet over medium-high heat. Cook for 5 minutes on each side or until desired doneness. Remove steak from the pan and let it rest for 5 minutes. Roughly chop steak once rested and set aside.
Add tomatoes, red onion, jalapeno, juice from 1 lime, salt, and pepper to a medium sized bowl. Mix ingredients until well combined and set in the fridge until ready to serve.
To a blender, add sour cream, avocado, chipotle peppers, and remaining lime juice. Blend until the sauce becomes smooth. Set aside
Mix monterey jack, oaxaca, and chihuahua in a bowl.
To assemble the quesadillas, add an even layer of cheese mixture to a tortilla and top with steak and an additional layer of cheese. Place an additional tortilla on top.
Melt 1 tbsp butter in a skillet over medium-high heat and cook quesadilla until both sides are golden brown. Repeat for both quesadillas.
While the quesadilla is still hot, carefully peel back the top tortilla to reveal the inside of the quesadilla. Place a generous amount of pico de gallo and chipotle avocado sauce on the inside of the quesadilla and cover with the top tortilla.
Let cool, serve, and enjoy!
Enjoy this recipe? Try Braveheart Balsamic Steak Roll-Ups or check out our beef cut guide.