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!
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 45 minutesminutes
Servings: 4quesadilla wraps
Calories: 535kcal
Ingredients
Garlic Butter
3garlic clovessmashed
1tspchili powder
1tspcumin
1/2tsp.smoked paprika
1/4tsp.oregano flakes
1/8tsp.red pepper flakes
ΒΌcupunsalted buttersoftened
Quesadillas
1lb.beef sirloin rested at room temperature for 1 hour
410" flour Tortillaswarmed
1/2 cup sour cream
4 oz. can chopped green chiles
4tostada shells
1cupshredded cheddar cheeseI love Alma Creamery sharp cheddar by the block, shredded fresh, as needed
10 oz. can red enchilada sauceyou'll have some leftover
your favorite Mexican toppings such as sour cream, cheese, green chilies, salsa, cilantro etc.
Instructions
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.