Chipotle Steak Quesadillas Recipe Little Spice Jar

These insanely viral steak quesadillas have been living in my mind rent-free for the better part of two weeks now. And why wouldn’t they? Just look at them! Sauteed peppers and onions sandwiched between two layers of flour tortillas with tender cooked beef pieces and melty cheese. Have mercy! And just when you thought that was enough, we put together a quick and easy chipotle vinaigrette that you can dip the quesadillas in (and use on salads, of course) with a dollop of sour cream. The acid in the vinaigrette cuts through some of the natural greasiness of steak and cheese quesadillas, and each bite is just heaven! If you think you don’t like dipping your quesadillas in vinaigrette, wait until you try it. It’s some serious flavor bouncing around in your mouth! This is a quick and hearty lunch recipe when you’ve got leftover fajitas meat for the weekend and just an all-around easy dinner for weeknights.

Ingredients for steak quesadillas:

Steak: You can use a variety of cuts for this recipe. I usually opt for ribeye that I’ll cut into steak strips. Make sure to cut the steak against the grain. This ensures a tender bite every time. You could also use top sirloin steak, skirt steak, flank steak, or other cuts. I typically like to slice my steak into thin pieces, and I feel it holds better than cubes in a quesadilla recipe; however, you can slice or dice it any way you like!Chipotle Peppers in Adobo Sauce: You’ll need a splash of adobo sauce for the steak marinade and a couple of chipotle peppers for the chipotle vinaigrette.Seasonings: Ancho chili powder, ground cumin, garlic powder, onion powder, dried oregano, and kosher salt all help flavor the steak and the vinaigrette. Most of these ingredients are pantry staples, so even though we’re going heavy on the spices, I kept them pretty simple!Red Onions: You can use any color of onions you like; I usually like to use red onions for the fajita veggies because that’s what Chipotle uses.Green Bell peppers: You’ll want to make thin strips with the peppers and onions. We’ll toss them and give them a little color with the onions before we add them to our quesadillas. Feel free to also add some thinly sliced jalapeño pepper if you like a little heat!Shredded Cheese: You can use a variety of cheeses that you like here. I usually opt for queso Oaxaca for homemade quesadillas and my queso dip. Oaxaca melts really well and has a beautiful flavor. But you can also use mozzarella, cheddar cheese, Monterey jack, or any other melting cheese you prefer.Tortillas: When I have the time, I like to make my own flour tortillas at home. Quesadillas, tacos, and everything else comes out so much better that way!Sour Cream: You’ll need a dollop or two to add to each bowl for dipping!Red Wine Vinegar: Is the acid in the vinaigrette. You’ll need 1/3 cup for this recipe.Honey: Helps sweeten the vinaigrette just a tad bit. There’s tons of acid, heat, and salty elements in the vinaigrette, and the honey adds a touch of sweetness.Garlic: You’ll need a couple of garlic cloves for the vinaigrette. We’ll toss them in whole.Oil: The oil gets slowly drizzled into the vinaigrette while the blender is running. This ensures that the vinaigrette stays emulsified.