This Chipotle Copycat Steak Quesadilla recipe is easy to make and tastes as good as the real thing! Loaded with tender and flavorful steak, fajita veggies, and served with a creamy honey chipotle vinaigrette.
👉️ Get the recipe and more tips at the link in my bio (or Google "Yellow Bliss Road Steak Quesadillas")
CHIPOTLE STEAK QUESADILLAS
Serves 4 For the steak marinade: 1 ½ pounds New York strip steak sliced VERY thin 2 tablespoon adobo sauce from can of chipotle peppers 2 tablespoon neutral oil such as canola 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon cumin 1/2 teaspoon dried oregano 1/2 teaspoon smoked paprika optional 1 garlic clove minced Juice of 1 lime
Chipotle honey vinaigrette: 2 chipotle peppers in adobo 1/4 cup red wine vinegar 1/2 cup neutral oil 3 tablespoons honey 1 garlic clove rough chopped 1/2 teaspoon dried oregano 1 teaspoon salt Pinch black pepper
Quesadilla assembly: Neutral cooking oil 1 red onion sliced thin 1 green bell pepper sliced thin 4 soft taco size flour tortillas 2 cups shredded pepper jack or monterey jack cheese Sour cream for serving
1. Marinate the steak: Combine all steak marinade ingredients in a small bowl, or resealable plastic bag, close the bag and rub it between your hands to mix the ingredients. Add the steak, refrigerate for 1 hour.
2. Make the vinaigrette: Combine all vinaigrette ingredients in a high speed blender or food processor and process until smooth. Taste and adjust seasoning as needed. Remove to an airtight container and set aside in the refrigerator while the steak marinates.
3. Heat a large, heavy skillet (cast iron works best) over medium high heat, once hot, add a drizzle of oil to bottom of the pan and add about ⅓ of the steak, be sure not to crowd the pan or the steak will not brown. Leave undisturbed for 1 minute, then flip and cook another 1-2 minutes until almost cooked through, remove to a clean plate. Continue in batches until all steak is cooked.
