Chipotle Quesadillas

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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Ingredients:

For the Steak Marinade:

• 1 pound flank or skirt steak

• 2 tablespoons olive oil

• 2 tablespoons adobo sauce (from canned chipotle peppers)

• 1 chipotle pepper in adobo, minced

• 2 tablespoons lime juice

• 1 tablespoon apple cider vinegar

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1⁄2 teaspoon salt

• 1⁄2 teaspoon black pepper

For the Quesadillas:

• 4 large flour tortillas

• 2 cups shredded Monterey Jack cheese

• 1 cup shredded white cheddar cheese

• 1⁄2 cup sautéed bell peppers & onions

• 2 tbsp butter or oil (for cooking)

For the Honey Chipotle Vinaigrette:

• 1⁄4 cup red wine vinegar

• 2 tablespoons honey

• 1 tablespoon adobo sauce (from canned chipotle peppers)

• 1⁄2 teaspoon dried oregano

• 1⁄2 teaspoon ground cumin

• 1⁄4 teaspoon salt

• 1⁄4 teaspoon black pepper

• 1⁄3 cup olive oil

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Instructions:

Prepare the Steak Marinade:

1. In a medium bowl, whisk together olive oil, adobo sauce, minced chipotle pepper, lime juice, apple cider vinegar, garlic, oregano, cumin, paprika, salt, and pepper until well combined.

2. Place the steak in a resealable bag or shallow dish and pour the marinade over it, ensuring the steak is fully coated.

3. Cover and refrigerate the steak for at least 1 hour (up to overnight) for the best flavor.

Make the Honey Chipotle Vinaigrette:

1. In a small bowl, combine red wine vinegar, honey, adobo sauce, oregano, cumin, salt, and black pepper.

2. Slowly drizzle in the olive oil while whisking until well combined. Set aside or refrigerate until ready to serve.

Cook the Steak:

1. Heat a cast-iron skillet or grill pan over medium-high heat.

2. Remove the steak from the marinade, letting the excess drip off.

3. Cook the steak for 3–4 minutes per side for medium-rare or longer for your desired doneness.

4. Transfer the steak to a cutting board and let it rest for 5 minutes before slicing it thinly against the grain.

Make the Quesadillas:

1. Heat a large skillet or griddle over medium heat. Place a tortilla in the skillet and sprinkle 1/2 cup of Monterey Jack cheese evenly over one half.

2. Add some sliced steak and sautéed bell peppers & onions, then sprinkle with 1/4 cup of white cheddar cheese.

3. Fold the tortilla in half and cook for 2–3 minutes per side, pressing gently with a spatula until golden brown and the cheese is melted.

4. Remove from heat and repeat with the remaining tortillas and fillings.

Serve:

1. Slice each quesadilla into triangles and serve hot with the honey chipotle vinaigrette on the side for dipping.

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Notes:

• Steak Alternatives: If you can’t find flank or skirt steak, sirloin or ribeye work great too.

• Cheese: Monterey Jack and white cheddar offer a creamy melt, but feel free to swap in Pepper Jack for extra spice.

• Extra Heat: Add an extra chipotle pepper to the marinade or vinaigrette for more heat.