Quesadillas! Could there be anything quicker to make when you need an easy dinner recipe? This version, Crunchy Quesadilla Wraps, is a favorite beef quesadilla meal at our house.
Don’t get me wrong, we do love chicken quesadillas and ground beef quesadillas as well, but I have to say the steak in this recipe really sets this Mexican favorite apart!
Crunchy Quesadilla Wraps Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We?? 🙂
Are you a crazy Mexican food fan? I bet my family eats Mexican at least once a week. Everything from 6-Ingredient Baked Chicken Tacos to Beef and Bean Baked Tacos (a yummy sheet pan dinner!) to Mexican Cheese Bread.
Don’t forget Betty’s Enchilada Bake – it may be the most unusual enchilada casserole you ever eat! There’s a surprise ingredient that takes these enchiladas over the moon and I bet you’ll never guess what it is!
Things to Love About This Recipe –
- Mexican food!!
- These quesadillas are a bit more unusual than the norm.
- Perfect, medium-rare slabs of STEAK…
What Ingredients Do You Need to Make Crunchy Quesadilla Wraps?
- Garlic cloves
- Common Mexican spices; chili powder, cumin, paprika, oregano flakes
- Beef sirloin
- 10″ flour tortillas
- Sour cream
- Green chilies
- Tostada shells
- Shredded cheddar cheese
- Red enchilada sauce
- Your favorite Mexican toppings such as sour cream, cheese, green chilies, salsa, cilantro etc.
How to Make Crunchy Quesadilla Wraps in 5 Easy Steps –
- Combine the garlic with the spices and the butter; reserve. Generously season the steak with salt and pepper.
- Grill the steak using the prepared garlic butter. When the steak reaches 130-135 degrees F. internal temperature, remove it from the pan and let it rest for 5-10 minutes. Slice the steak into thin slices across the grain.
- To assemble the quesadilla wraps, place a flour tortilla onto a clean work surface; spread with sour cream and top with green chilies. Add a tostado shell, topping it with some of the sliced steak and a generous sprinkle of cheese; drizzle with some of the red enchilada sauce.
- Bring the sides of the tortilla towards the middle, folding the tortilla over the internal ingredients to form a hexagon shape (see photo above). Repeat with remaining ingredients to make 3 more fat quesadilla packets.
- Place the quesadilla packets, one or two at a time, into a hot skillet with a bit of butter. Cook the packets until golden brown on both sides and the cheese is melty at the center. Serve at once with your favorite Mexican toppings.
Common Questions Asked About
Can I substitute chicken for the steak in this recipe?
- Sure thing. You can substitute any type of meat, as long as it’s fully cooked. Chicken, shrimp, fish, pulled pork, ground beef…whatever your heart desires.
What is the best way to check the internal temperature of a steak when I’m cooking it?
- Use an instant-read meat thermometer. Because steak is flat, sometimes it’s easier to temp it when you come in from the side of the steak. Lift the steak up with your tongs, then use your other hand to insert the probe into the steak from the side. Watch the dial; when the temperature stops rising, that’s the internal temperature of your steak.
Why does this recipe say to rest the steak after it’s cooked?
All meat needs to rest before we cook it, and after we cook it. Letting the steak rest after it’s cooked allows it to do 3 important things:
- Finish cooking from residual heat, especially if covered while it’s resting.
- Allows the protein fibers to relax so that when the beef is sliced it’s tender.
- The steak can gather up it’s juices back to the center that expand to the outer edges; this ensures that the slices of steak are juicy.
How should I slice steak?
- Great question! This is very important. Always slice beef ACROSS THE GRAIN, not WITH THE GRAIN. Slicing across the grain shortens the protein fibers of the meat and this makes it much easier to chew.
How do I figure out which way the grain of the steak is running?
- Lay the steak down on your cutting board. To find the grain of the steak, look for the fibers that run the length of the steak. Always slice ACROSS the fibers, on the bias if possible, into slices. If you cut perpendicular with the grain of the steak instead of across it, you have slices of steak that are chewy and tough.
- If you are doubtful or have trouble identifying the grain of the steak, cut a slice of steak and chew it. If it’s tender, you’ve cut across the grain. If it’s chewy and rather tough, you’ve cut with the grain. Now you know what to do!
What type of skillet is good for cooking steak in?
- I really love my 12-inch Lodge cast iron skillet for cooking steak. Cast iron gets nice and hot so it gives a steak a great sear and because cast iron holds heat well, it cooks the beef nice and evenly. Plus, a cast iron skillet can go from stove top to oven and back – super handy.
More Favorite Recipes to Enjoy –
- BEEF AND BEAN SHEET PAN TACOS
- OVEN-BAKED TACO QUESADILLAS
- MEXICAN CHEESE BREAD
- BETTY’S ENCHILADA BAKE
- EASY SMOKED QUESO
- CREAMY 6-INGREDIENT CHICKEN ENCHILADA SOUP
Printable Crunchy Quesadilla Wraps Recipe –
Crunchy Quesadilla Wraps
- 3 garlic cloves smashed
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp. smoked paprika
- 1/4 tsp. oregano flakes
- 1/8 tsp. red pepper flakes
- ¼ cup unsalted butter softened
- 1 lb. beef sirloin rested at room temperature for 1 hour
- 4 10" flour Tortillas warmed
- 1/2 cup sour cream
- 4 oz. can chopped green chiles
- 4 tostada shells
- 1 cup shredded cheddar cheese I love Alma Creamery sharp cheddar by the block, shredded fresh, as needed
- 10 oz. can red enchilada sauce you'll have some leftover
- your favorite Mexican toppings such as sour cream, cheese, green chilies, salsa, cilantro etc.
Make the Garlic Butter
- In a small bowl, combine the garlic and spices with the softened butter to form a paste; reserve.
Grill the Steak
- Season the steak generously with kosher salt and pepper. Meanwhile, place a grill pan or deep skillet over medium high heat. When the grill pan is nicely hot, add a bit of the reserved garlic butter, then place the steak into the pan, cooking for 3-4 minutes.
- Turn the steak over, smearing with the remaining prepared garlic mixture, continuing to cook the steak to the preferred desired doneness. (We cook ours to 130-135 degrees F internal temperature with a rest to allow the internal temperature to raise to 140-145 degrees F. for a perfect medium rare steak.) When the internal temperature of the steak reaches 130-135 degrees F. remove the it from grill pan, then cover and let rest for 5-10 minutes. Thinly slice beef on the bias, across the grain into thin strips; reserve and keep warm.
Make the Quesadillas
- To assemble the quesadilla packets, place a flour tortilla onto a clean work surface; spread with sour cream, then sprinkle with green chilies and top with a tostada shell. Place a few steak strips across the tostada shell, add a drizzle of enchilada sauce and then a generous sprinkle of cheese. Bring the sides of the tortilla to the middle, folding the tortilla over ingredients to form a hexagon shape (see photo above). Repeat with remaining ingredients to make 3 more fat quesadilla packets.**Please note: If you are using smaller than 10" flour tortillas for this recipe, you may to need to place an extra tortilla over the top of the steak strips, then fold the bottom tortilla up and over the sides of the tortilla that's on top.
- Heat a large cast iron skillet over medium heat; add a bit of melted butter to skillet, then place packet seam-side down into the skillet. When the quesadilla packet is golden brown on the first side, turn it over to cook on the other side until golden brown and the cheese inside is melted. Repeat with remaining quesadilla packets. Serve garnished with more sour cream, green chilies, cheese, salsa, and cilantro, as desired.
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