Join me in the kitchen today as we embark on creating the ultimate skirt steak quesadillas brought to you by Villa Cocina. These quesadillas are not just tasty; they're a vibrant fusion of cheesy goodness, tender flavorful steak, and the fresh zest of homemade pico de gallo. This dish is perfect for any meal and is sure to impress with its harmonious blend of spices and fresh ingredients. So, subscribe to Villa Cocina on YouTube, ring that notification bell, and let's make some quesadilla magic!
Ingredients:
- 2 bell peppers (colors of choice), diced
- 1/2 medium white onion, diced
- 1/2 bunch cilantro, chopped
- 1 tsp ancho chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp ground onion powder
- 1 tsp ground cumin
- 1 and 1/2 tsp kosher salt (plus extra for seasoning)
- Black pepper to taste
- 1 and 1/2 pounds skirt steak
- Olive oil for cooking
- Mozzarella cheese, shredded
- Flour tortillas
- Romaine lettuce, shredded (for garnish)
- Tomatoes, diced (for garnish)
- Cooking spray
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Equipment: Knife, cutting board, stove, pan, spatula, aluminum foil, griddle or comal
Servings: 4-6
Instructions:
1. Start by prepping your vegetables. Dice the bell peppers and the white onion, and chop the cilantro. Mix half the onion with the cilantro and some salt to taste, then cover with plastic wrap and refrigerate to keep fresh.
2. Create your spice mix for the steak by combining ancho chili powder, paprika, garlic powder, ground onion powder, ground cumin, 1 and 1/2 teaspoons of kosher salt, and black pepper in a bowl.
3. Generously season your skirt steak with the spice mix on both sides, patting the spices to adhere.
4. Heat a pan with olive oil over medium to medium-high heat. Add the seasoned steak, cooking until it reaches your preferred doneness. Remember to use a splatter guard to keep your stove clean.
5. Once the steak is done, let it rest for about 10 minutes before slicing. Slice the meat against the grain, then dice it for the quesadillas. Cover with foil to keep warm.
6. Cook the diced peppers in the pan with a pinch of salt until they begin to soften to your liking.
7. Assemble the quesadillas by placing a griddle or comal over medium heat and lightly spraying it with cooking spray. Sprinkle a layer of mozzarella cheese, place a tortilla on top, then build your quesadilla with more cheese, cooked peppers, steak, and the onion-cilantro mix. Top with another tortilla.
8. Once the bottom cheese layer is golden and crispy, carefully flip the quesadilla to cook on the other side until golden and the cheese is melted.
9. Remove from heat and cut into quarters or halves. Garnish with shredded romaine lettuce and diced tomatoes, and serve with your favorite dip or salsa.
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Cooking Tips: If you'd like an extra bit of crunch, try using corn tortillas for a delightful twist. Feel free to add avocado or sour cream for a creamy element.
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This recipe was proudly brought to you by Villa Cocina. To try more delicious recipes and cooking tips, visit their YouTube channel at https://www.youtube.com/@VillaCocina
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