Copycat Taco Bell Steak Quesadilla (Print Version)
# Ingredients:
→ Sauce
01 -
¼ cup mayonnaise
02 -
2 teaspoons minced pickled jalapeños
03 -
2 teaspoons pickled jalapeño juice
04 -
⅔ teaspoon sugar
05 -
½ teaspoon cumin
06 -
½ teaspoon paprika
07 -
⅛ teaspoon cayenne pepper
08 -
⅛ teaspoon garlic powder
09 -
1 dash salt
→ Quesadillas
10 -
1 pound sirloin steak, chopped
11 -
1 tablespoon oil
12 -
1 teaspoon salt
13 -
½ teaspoon pepper
14 -
4 burrito size flour tortillas
15 -
1 cup cheddar cheese, shredded
16 -
1 cup Monterey Jack cheese, shredded
17 -
2 slices American cheese
# Instructions:
01 -
Mix all sauce ingredients in small bowl until well combined. Refrigerate until ready to use.
02 -
Heat oil in large skillet over medium-high heat. Add steak, season with salt and pepper, and sauté until cooked through. Rest 5 minutes, then slice thinly.
03 -
Preheat large skillet or griddle over medium heat. Lay tortilla on heated surface. Sprinkle ¼ cup of each shredded cheese and ¼ of American cheese on half of tortilla. Top with ¼ of steak mixture.
04 -
Spread 1 tablespoon of sauce on the other half of tortilla.
05 -
Fold tortilla in half. Cook until golden brown and cheese starts to melt. Flip and cook until other side is browned as well.
06 -
Remove from skillet. Repeat with remaining ingredients. Slice quesadillas and serve.
# Notes:
01 -
Best served fresh
02 -
Leftovers can be stored in refrigerator up to 3 days