Viral Steak Quesadillas

with homemade chipotle vinaigrette

Happy New Year! I hope that everyone had a wonderful holiday and a great new year! I am feeling so refreshed, and motivated and organized, which is not typically like me. We shall see how long that lasts, but I will say I was getting a bit uninspired in the kitchen at the end of the year. I felt like I was just struggling to make it to bedtime but the two weeks off really helped me get organized and focused. So with that, I say we’re back and we’re starting strong!

I have seen these Steak Quesadillas all over my for you page on TikTok and I knew I had to try them! I figured they would be the easiest weeknight dinner and meal prep! You can make extra fajita veggies and steak and eat them in bowls, quesadillas, salads all week long!

Here’s the back story. There is a guy on TikTok who reviews foods from restaurants and he tried this combo from Chipotle. Steak quesadilla, extra cheese, fajita veggies with a side of sour cream and vinaigrette. You’re supposed to mix the sour cream and vinaigrette together for a delicious creamy dipping sauce. Now that sounds all fine and dandy but apparently chipotle said “no no, we can’t do it anymore”, so I actually haven’t tried to order it yet but I suggest you try your luck at your chipotle and see if they will do it for you or better yet just make it at home!

All we have to do is whip up a quick and easy vinaigrette with ingredients you already have in your pantry, and season your veggies & steak, all of which can be done ahead of time. When you’re ready to eat, cook your veggies in a hot skillet followed by your steak and assemble your quesadillas. It is next level delicious my whole family devoured them! Enough talking lets get into it.

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Steak Quesadillas with a Creamy Vinaigrette

Makes 3-4 8 inch quesadillas

Tools:

• cast iron skillet or large skillet

• food processor or blender or shaker

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Ingredients

• 2 Steaks, I used ribeye but skirt or flank steak will work

• Olive oil

• 1 red onion, sliced

• 1 green bell pepper, sliced

• Garlic powder

• Onion powder

• chili powder

• cumin

• oregano

• dash of cayenne

• 1 bag of shredded pepper jack

• 1 8 oz container or sour cream

• 8 large flour tortillas or 4 burrito size

For the vinaigrette:

• 1/4 cup red wine vinegar

• 1/4 cup water

• 1 tsp oregano

• 1 tbsp honey

• 1 tbsp Dijon mustard

• 1 chipotle in adobo

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/2 cup olive oil

1. Add everything to a blender and blend until well mixed and emulsified.

2. Can be saved in the fridge for a week and used on salads etc.

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Directions:

1. Start by making your vinaigrette (recipe above) and setting aside.

2. Slice your onions and peppers. Drizzle with a little olive oil and season with roughly 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp chili powder, 1 tsp cumin, a few dashes of oregano, dash of cayenne, pinch of salt and pepper. Mix until onions and peppers are coated and set aside.

3. Cube up your steak into bite sized pieces. I marinated mine in the spices above but that is optional.

4. When you’re ready, get a large pan really hot. Add in a little oil and cook your veggies to your preferred doneness. About 5 minutes. Remove and set aside.

5. Next, add in your steak and sear. Cook to a little under what you’d normally do since it will cook in the quesadilla.

6. Assemble your quesadilla by adding cheese, fajita veggies and steak. Cook in a skillet until crispy and all cheese is melted.

7. Finally, mix your vinaigrette with a little sour cream, serve and enjoy!

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Ingredient Swaps

• Of course you could use chicken in this if you prefer.

• Gluten free tortillas get nice and crispy and are a great substitute.

• If you would like a better swap for sour cream use greek yogurt.

• Any nice melting cheese works great here! I like the extra spice of the pepper jack but oaxaca works also!