Crispy Steak and Green Pepper Quesadillas with Smoky Red Pepper Crema

There’s something irresistible about a perfectly toasted quesadilla: the golden, crispy exterior giving way to a gooey, cheesy interior packed with savory fillings. These steak and green pepper quesadillas are no exception. They’re quick enough for a busy weeknight yet satisfying enough to feel like a treat.

We start by sautéing green pepper strips until tender, then cook diced steak with a southwest spice blend for a punch of flavor. Layered with pepper jack and Mexican cheese inside flour tortillas, the quesadillas are pan-fried until the cheese melts and the tortillas turn beautifully crisp. A dollop of smoky red pepper crema and a dash of hot sauce add the perfect finishing touch.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

10 ounce Diced SteakView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the green pepper lengthwise, remove the core and seeds, then slice crosswise into thin strips. Pat the diced steak dry with paper towels.
2. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add the green pepper strips and cook, stirring occasionally, until slightly softened, about 3-4 minutes.
3. Add the diced steak to the pan with the peppers. Season with the Southwest Spice Blend, a pinch of pepper and a generous pinch of salt. Cook, stirring occasionally, until the peppers are tender and the steak is browned and cooked through, about 2-3 minutes. Turn off the heat and transfer the mixture to a plate. Wipe the pan clean.
4. Place the flour tortillas on a clean work surface. Sprinkle half of each tortilla with the pepper jack cheese. Divide the steak and pepper mixture evenly over the cheese, then top with the Mexican cheese blend. Fold the tortillas in half to form quesadillas.
5. Heat another drizzle of oil in the same pan over medium heat. Add the quesadillas and cook until the tortillas are golden brown and the cheese has melted, about 3-4 minutes per side. (If making more than 2, cook in batches.)
6. Transfer the quesadillas to a cutting board and slice each into 3 wedges. Divide among plates. Dollop with smoky red pepper crema and drizzle with hot sauce to taste. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of pepper?

Yes, you can substitute the long green pepper with bell pepper or poblano for a different flavor.

What can I serve with these quesadillas?

They pair well with a side of sour cream, guacamole or a simple green salad.

Can I make these quesadillas ahead of time?

They are best served fresh, but you can reheat them in a dry pan over medium heat until crispy again.