Steak Fajita Quesadillas

Ingredients

Sheet Pan Steak Fajitas

1 pound flank steak

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow bell pepper, sliced

1/2 large red onion, cut into 8 large chunks 2 tablespoons TABASCO® Sauce

1 tablespoon olive oil

2 tablespoons freshly squeezed orange juice 1/4 cup freshly squeezed lime juice

1/4 cup soy sauce

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon salt, more to less to taste

Steak Fajita Quesadillas

12 La Banderita Soft Taco Flour Tortillas 6 cups shredded quesadilla cheese

Optional Toppings

Guacamole

Sour cream or crema

Pico de Gallo or salsa

Cotija

TOPPINGS

Directions

Sheet Pan Steak Fajitas Directions

• Place steak into a large bowl or gallon sized ziplock baggie.

• Place peppers and onion into another large bowl or baggie.

• In a medium sized bowl, whisk together TABASCO® Sauce, olive oil, orange juice, lime juice, soy sauce, paprika, cumin, onion powder, garlic powder, and salt.

• Pour half of the sauce over the steak and half over the peppers and onion.

• Cover or seal and place in fridge to marinate for 8 hours.

• Preheat oven to 450 degrees F and line a rimmed baking sheet with a silicone baking mat or parchment paper.

• Place steak onto prepared baking sheet and bake for 15 minutes.

• Remove from oven, add peppers and onions, and cook for an additional 15 minutes.

• Let steak rest for 10 minutes, before thinly slicing.

Steak Fajita Quesadillas Directions

• Heat a large nonstick pan over medium heat.

• Place one tortilla onto a clean work surface.

• Top with 1/2 cup shredded cheese.

• Top with 1/6th of the steak, peppers, and onions mixture.

• Top with 1/2 cup more shredded cheese and then another flour tortilla.

• Cook in preheated pan, flipping halfway through, until the tortillas are golden brown and the cheese has melted.

• Repeat with remaining quesadillas.

• Cut and serve with optional toppings!