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Steak Quesadilla with Avocado Salsa and Sour Cream
A 69-minute Mexican dinner for 4 — 940 calories per serving.
per serving, estimated
Seared skirt steak and melted pepper jack folded in crispy flour tortillas, served with a chunky avocado salsa and cool sour cream on the side.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Skirt Steak Quesadillas with Pepper Jack
- 1½ pounds skirt steak (trimmed of excess fat)
- 8 flour tortillas (10-inch burrito size)
- 12 ounces pepper jack cheese (freshly shredded)
- 1 white onion (thinly sliced into half-moons)
- 2 poblano peppers (seeded and thinly sliced)
- 4 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper (freshly ground)
- 3 tablespoons vegetable oil (divided)
- 2 tablespoons lime juice (freshly squeezed)
Chunky Avocado Salsaside
- 3 ripe avocados (halved, pitted, and diced into ½-inch chunks)
- 2 roma tomatoes (seeded and diced)
- ¼ red onion (finely diced)
- 1 jalapeño (seeded and minced)
- ¼ cup fresh cilantro (roughly chopped)
- 2 tablespoons lime juice (freshly squeezed)
- ½ teaspoon Kosher salt
- 1 clove garlic (minced)
Sour Creamsauce
- 1 cup full-fat sour cream
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Skirt Steak Quesadillas with Pepper Jack
- Pat the 1½ pounds skirt steak dry and season both sides with 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, 1 teaspoon kosher salt, and ½ teaspoon black pepper; let sit at room temperature for 10 minutes. 12 min
- Thinly slice the white onion into half-moons, seed and thinly slice the 2 poblano peppers, and mince the 4 garlic cloves. 8 min
- Timing-sensitive step. Heat 1 tablespoon neutral oil in a large cast-iron or heavy skillet over high heat until smoking, then sear the skirt steak 3–4 minutes per side for medium-rare. 8 min
- Transfer the steak to a cutting board and rest 5 minutes, then slice thinly against the grain and squeeze 2 tablespoons lime juice over the slices. 5 min
- Timing-sensitive step. In the same skillet over medium-high, heat 1 tablespoon neutral oil and sauté the onion and poblano strips for 6 minutes until softened and lightly charred, then add the minced garlic and cook 1 minute more. 7 min
- Lay 4 tortillas flat; divide the 12 ounces shredded pepper jack, steak slices, and onion-poblano mixture evenly over one half of each tortilla, then fold closed. 4 min
- Timing-sensitive step. Heat the remaining 1 tablespoon neutral oil in the skillet over medium-high and cook the quesadillas in batches, 2–3 minutes per side, pressing lightly, until the tortilla is golden and crispy and the cheese is fully melted. 12 min
- Transfer to a cutting board, cut each quesadilla into thirds, and serve immediately. 2 min
Chunky Avocado Salsaside
- Seed and dice the 2 roma tomatoes, finely dice ¼ of a red onion, seed and mince the jalapeño, mince the garlic clove, and roughly chop ¼ cup fresh cilantro. 8 min
- Halve, pit, and dice the 3 ripe avocados into ½-inch chunks just before serving to prevent browning. 4 min
- Gently fold together the avocado, tomato, red onion, jalapeño, cilantro, and minced garlic in a large bowl, then squeeze 2 tablespoons lime juice over the top and season with ½ teaspoon kosher salt. 3 min
Sour Creamsauce
- Spoon 1 cup full-fat sour cream into a small serving bowl and place alongside the quesadillas and avocado salsa.
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.