Are you trying to find a quick way to end the week with a happy child and yourself? You can’t cook better than this Chipotle Quesadilla! What more could you hope for in a recipe? Flavorful, fast, and kid-approved? Accompanied with sour cream, diced avocado, and a dash of lime to slightly dilute the flavor.
What is the “hack” for the Viral Chipotle Quesadilla?
Quesadillas were just included in Chipotle’s official menu a few years ago, and as of right now, you can only purchase them online. Furthermore, they should only include fajita veggies or a protein.
Although the originator of this trend is still unknown, someone recently shared on TikTok that they had tried the Chipotle Quesadilla with steak and fajita veggies. They combined sour cream and the Chipotle vinaigrette to create a creamy, zesty dipping sauce. Total Chipotle Quesadilla calories 374 kcal.
Ingredients for Steak Quesadillas
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Steak:
For this recipe, you can use a variety of cuts. Usually, we go for ribeye steaks that we cut into strips. Make sure you chop the steak in an anti-grain manner. You can slice or dice the steak as you wish; we usually like to slice it thinly because it holds better than cubes in a quesadilla recipe!
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Chipotle Peppers in Adobo Sauce:
You’ll need a few chipotle peppers and a dash of adobo sauce to make the chipotle vinaigrette and the steak marinade.
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Seasonings:
Add Ancho chili powder, ground cumin, garlic powder, onion powder, dried oregano, and kosher salt to enhance the taste of the steak and the vinaigrette. Even though we’re using a lot of spices, we kept the ingredients simple because most are pantry essentials!
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Red Onions:
You can use any color of onion for the fajita vegetables, but since Chipotle uses red onions, that’s what we usually use.
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Green Bell Peppers:
Slice the peppers and onions into thin strips. We’ll toss them and add some onions to give them some color!
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Shredded Cheese:
Feel free to use any cheese that you enjoy in this recipe. When we make homemade quesadillas, we typically use queso Oaxaca. However, you can use any other melting cheese you like.
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Tortillas:
We enjoy making our flour tortillas at home when we have the time. That makes everything turn out so much better, including quesadillas and tacos!
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Sour Cream
A dollop or two should be added to each bowl so that you can dip!
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Vinegar Made from Red Wine:
This is the vinaigrette’s acid. This recipe calls for 1/3 cup.
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Honey:
It aids in slightly sweetening the vinaigrette. The honey adds sweetness to the vinaigrette, packed with acid, spice, and salt.
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Oil:
With the mixer running, slowly drizzle the oil into the vinaigrette. By doing this, the vinaigrette is kept emulsified.
Steps to Follow for Making the Quesadillas
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Give the Steak a Marinade
To begin, place the sliced steak in a medium-sized bowl and add the adobo sauce, cumin, garlic powder, ancho chili powder, and a splash of oil. Give the steak as much time as possible to marinade—at least 20 minutes is good, but ideally, one hour.
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Blend the Salad Dressing
Blend the vinaigrette ingredients in a blender. Next, add the oil slowly while the mixer is running. This will emulsify the vinaigrette more easily and prevent further separation. Add one more tablespoon of water if the dressing is thick.
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Add the Vegetables and Sauté
Before constructing the quesadillas, thinly slice the peppers and onions and have them ready in a mixing dish. Next, add a dash of salt and oregano to a skillet set over medium heat and sauté the onions and peppers. It smells like a fajita veggie because of the oregano! When the peppers are finished, transfer them to a bowl and keep them warm.
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Cook the Steak
Once the peppers are cooked, increase the heat to medium-high. Once the steak is a single layer, cook it in batches for two to three minutes, or until it’s just done enough to your taste. Pull it off while it’s still medium rare if you like your food medium; the quesadillas will continue cooking.
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Prepare Quesadillas
Heat a tortilla in a skillet cleaned and coated with cooking spray over medium-low heat. Top with steak, fajita vegetables, a handful of shredded cheese, and a little more cheese. Avoid packing too much into the first one; you can always fill it up more, but too much will make it difficult to melt! After folding, heat the tortilla while gently pushing it with a spatula or grill press. Once the quesadilla is golden on all sides, flip it over in the pan and continue cooking! Take out, cut it in half or thirds, and serve warm with a dollop of sour cream and the vinaigrette.
Final Words
The steak quesadilla “hack” on TikTok has finally received an OK from Chipotle. It consists of a beef quesadilla with a ton of extra toppings, such as fajita-style sautéed veggies and extra cheese, plus sides of sour cream and vinaigrette for dipping. Here’s an easy Chipotle Quesadilla recipe for you.
