Copycat Chipotle Quesadillas Recipe

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Wanted to try the quesadillas that are all the rage at Chipotle? With a spicy dipping sauce, you can make these quesadillas at home!

INGREDIENT

For the fajita veggies: – 1 red bell pepper sliced – 1 green bell pepper sliced – 1 red onion thinly sliced – 2 jalapeños seeded and thinly sliced – 1 tablespoon chili powder – 1 teaspoon fine sea salt – 1 teaspoon black pepper – 1 teaspoon smoked paprika – 1 teaspoon onion powder – 1 teaspoon garlic powder – 1 teaspoon ground cumin – 1 pinch cayenne pepper optional, if you want some heat For the quesadillas: – 1 batch marinated flank steak as for flank steak taco – Burrito-size flour tortillas 10-12 inch – Shredded monterey jack cheese – Shredded queso blanco – Sour cream or Mexican crema see note – Chipotle vinaigrette

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INSTRUCTION

Mix fajita veggie seasonings in a small bowl. Mix with chopped onions and peppers. Set aside. Heat a large cast-iron skillet or griddle on medium-high. Use minimal oil.  

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Step 1

Marinated steak should be grilled in batches for 3-5 minutes per side (Medium). Rare: 130-135°F; Medium: 135-145°F; Well: 145-155°F). 5-7 minutes of simmering fajita veggies should mush onions but bite peppers. Put meat and veggies on plates. 

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Step 2

On a paper towel-cleaned griddle, toast quesadillas. Finely slice beef against the grain for quesadillas.  Sprinkle grated cheese on half a tortilla. Select steak, fajita veggies, and cheese. Wrap tortillas around fillings.

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Step 3

Griddle each quesadilla. Heat sides 2-3 minutes until toasted and cheese melts. Vinaigrette with sour cream produce sauce. Slice and sauce quesadillas.

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Step 4

Nutrition

– Serving: 1quesadilla | – Calories: 462kcal | – Carbohydrates: 34g | – Protein: 37g | – Fat: 19g | – Saturated Fat: 9g | – Polyunsaturated Fat: 2g | – Monounsaturated Fat: 6g | – Cholesterol: 94mg | – Sodium: 1044mg | – Potassium: 610mg | – Fiber: 4g | – Sugar: 4g | – Vitamin A: 1215IU | – Vitamin C: 32mg | – Calcium: 324mg | – Iron: 5mg |

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