Steak Fajita Quesadillas Recipe (2024)

FAQs

What is the best cut of steak for quesadillas? ›

Flank steak is sometimes criticized for how lean it is, but that's exactly what we need for such a rich dish like this. The cheese, sour cream, and other sauces we slather onto the quesadilla are going to more than make up for the lack of marbling in the meat.

Sometimes the best cheese for quesadillas is whatever you have in the fridge when the craving strikes. Cheddar and Monterey Jack are standards of American-style quesadillas. But if you are planning ahead, consider that freshly grated cheese such as cheddar or Monterey Jack makes the meltiest quesadillas.

Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.

Fajita vs quesadilla – What's the difference? Fajitas are a Tex-Mex dish that is traditionally features pepper and onion strips along with a protein, traditionally skirt steak, served in tortillas. A quesadilla has a tortilla with a melted, cheesy filling and sometimes includes a protein.

The short loin is often considered one of the most tender Mexican beef cuts. It's found on the front part of the loin primal cut and features numerous varieties that are also some of the most desirable parts of the animal. These include tenderloin, strip loin, porterhouse, and T-bone steaks.

Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe.

Marinade with an Acid.

Acids like citrus juice or vinegar tenderize meat by breaking down its fibers. Even 30 minutes of marinade time makes a difference. Don't skip it!

"We use inside skirt steak," he said. "It's already marinated when we buy it. Then we add our own seasonings." "It sure doesn't get this tender when I grill it," I said.

There's no one-size-fits-all answer to choosing the right onion for your fajitas. You can go for the traditional white or yellow onions, offering a more savory option, or experiment with sweet onions like Vidalia or Walla Walla to add a subtle sweetness to your dish.

Thirdly, the toppings for fajitas and tacos can differ. While both dishes can be served with guacamole, salsa, and sour cream, fajitas usually have more substantial toppings, such as cheese and grilled vegetables, while tacos tend to have more traditional toppings like lettuce, tomatoes, and cheese.

Do you put cheese on a fajita? ›

Homemade flour tortillas or corn tortillas take fajitas to the next level! Then, you can load them up with your favorite fajita toppings. I love sliced avocado, guacamole, sour cream, shredded cheese, and pico de gallo. A side of Mexican rice, refried beans, or homemade black beans is always a hit.

Here are a few tips to ensure the best end result: Use one tortilla per quesadilla. Then fold it over on itself to create a half-moon shape. You can make two quesadillas at once this way, nestled in the pan with their folded sides next to each other.

Ribeye is the best choice for cheesesteaks, and sirloin is the more affordable alternative. No matter which cut you buy, look for well-marbled steaks.

Instead of using a particular cut for its steak as it does with its carne asada, Chipotle sources its steak from many different cuts of beef. These include the inside round, the outside round, the bottom and top rounds, and the eye of round, as well as sirloin, sirloin top, ball tip, and knuckle.

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

Sirloin steak is most commonly used for steak tacos but you can also use skirt steak, flank steak, ribeye steak, or flap steak. For a more affordable option, ground beef can be used.