Steak Quesadilla | Chipotle Fajita Quesadilla Copycat (2024)

Chipotle Quesadilla Ingredients

Don’t let this list of ingredients fool you, this recipe is really easy to make and takes less than 30 minutes.

• New York Strip Steak – You’ll want to slice it very thin so it stays tender.
• Spices – Cumin, dried oregano, smoked paprika (optional), salt and pepper
• Garlic – Fresh garlic is used in both the marinade and dipping sauce.
• Chipotle Peppers in Adobo – This is sold as a can in the ethnic foods aisle. Some of the adobo sauce from the can is used in the marinade and the peppers are used in the vinaigrette.
• Vegetable or Canola Oil – For the marinade, vinaigrette, and for frying the quesadillas.
• Veggies – Red onion and green bell peppers – both sliced thin.
• Red Wine Vinegar – A key component in the vinaigrette!
• Honey – This adds the right amount of sweetness to the vinaigrette and helps balance the chipotle flavors.
• Lime Juice – Fresh is best for the marinade but you can also use the kind in a bottle.
• Soft Flour Tortillas – I like soft taco sized tortillas as they are easier to flip than larger ones.
• Shredded Cheese – You can swap in another shredded cheese that melts well, such as Pepper Jack or Monterey Jack.
• Sour Cream – for serving.

How To Make a Chipotle Steak Quesadilla

See the recipe card below for full, detailed instructions

Step 1: Marinate the Steak. Combine the marinade ingredients in a zip top plastic bag or bowl and mix or shake to combine, add the steak slices, and chill in the fridge.

Step 2: Cook the Steak. Heat up a large, heavy pan over medium-high heat with a drizzle of oil. Working in batches, cook the steak undisturbed for a minute, then flip and cook for another minute or two until almost cooked. Cooking in batches helps avoid overcrowding, making it tough to brown the steak.

Step 3: Cook the Fajita Veggies. Add the onion and peppers to the same pan that you cooked the steak and cook until the veggies are tender.

Step 4: Fry the Quesadillas. Either wipe out the same pan and let cool slightly or use a new one. Brush the tortillas with oil or melted butter and add to the pan oil side down. Layer cheese, steak, veggies, and more cheese to one side of the tortilla. Cook for a couple minutes until golden brown then carefully fold and flip to cook the other side. Repeat with the rest of the quesadillas.

Serve – Slice up the quesadillas and serve with the vinaigrette and sour cream.

How long does steak need to marinate?

For the best flavor, steak should marinate for an hour. If you’re in a rush, make the marinade first and get the steak marinating while you prep the other ingredients so that it marinates for at least 20 minutes.

What is the best cut of steak to use for quesadillas?

I like to use New York Strip Steak for this copycat Chipotle Quesadilla recipe because it stays very tender. You can also use ribeye, filet mignon, skirt, or sirloin. Cutting any steak very thin and avoiding overcooking will help it stay tender.

What is good with steak quesadillas?

To serve alongside steak quesadillas, we love a chunky guacamole, black beans and rice, fresh corn salad with tomatoes, or Mexican street corn salad.

Helpful Tips

• Slice Steak Thin – Be sure to slice the steak VERY thin, against the grain. If you’re having trouble slicing it, put it in the freezer for about 15 minutes to firm up.
• Add Spice – For extra heat, finely mince a chipotle pepper or two and add it to the steak marinade.
• Butter the Tortilla – For extra flavor, you can butter the tortillas instead of using the oil.

Recipe