Acapulco Steak Quesadillas Recipe - Home Chef (2024)

FAQs

How to keep quesadillas from getting soggy? ›

Ironically, the key to a crispy quesadilla is less fat in the pan, not more. Too much fat will make your quesadilla soggy instead of crispy. Use just enough to coat the bottom of your skillet — about 1/2 teaspoon of butter or oil. Warm it in the skillet over medium to medium-high heat.

To build your quesadillas, lay down a flour tortilla and top that with shredded Monterey Jack cheese. Add your steak, peppers, and onions on top with a little bit more shredded cheese and fold over the tortilla. Cook until the quesadillas are golden brown and the cheese is melted.

My Steak Quesadilla recipe is easy to make in minutes, and is loaded with sliced steak, shredded cheese, sauteed peppers and onions, and a tasty blend of seasonings you will love! Try it for a simple, crave-worthy lunch or dinner!

The Taco Bell quesadilla menu includes the Chicken Quesadilla, the Steak Quesadilla and the classic Cheese Quesadilla.

I opt for butter over oil whenever possible, but this is one case where oil is better: Butter contains water, which means that your quesadillas will turn out damp and floppy. Oil is pure fat, so it browns tortillas impeccably, resulting in pleasantly crispy spots on the outside of your quesadilla.

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

While assembling the quesadillas, preheat an electric griddle to 350 F (or grill to medium-high heat). I use a griddle (rather than a grill) to cook quesadillas, as it is easier to turn them without losing their insides.

The “hack,” according to numerous TikTok users, instructed Chipotle customers to try ordering a steak quesadilla with added toppings, namely the chain's fajita-style sauteed veggies, extra cheese and sides of sour cream and vinaigrette, for dipping.

What is the best meat for quesadillas? ›

Flank steak is sometimes criticized for how lean it is, but that's exactly what we need for such a rich dish like this. The cheese, sour cream, and other sauces we slather onto the quesadilla are going to more than make up for the lack of marbling in the meat.

The Cheese Quesadilla is a purist's meal: a simple flour tortilla, a hefty portion of melted three-cheese blend, creamy jalapeño sauce, and absolutely zero bells and whistles.

Mulitas are like quesadilla sandwiches…with meat on the inside. Hello! That's cool! This carnitas recipe is suuuuper simple, and only takes about 3 hours of braising on the stove-top.

It's packed with fajitas, steak, and lots of cheese to mimic a Philly cheesesteak sandwich but in quesadilla form and it's absolutely delicious.

Packing crispy food like chicken nuggets, fries, or quesadillas? Make sure to put a paper towel in the bottom to absorb moisture and avoid soggy nuggets!

To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.

To achieve this, simply dampen the edges of the tortilla with a bit of water before folding it. Remove from the pan and firmly press the edges together to create a tightly sealed quesadilla. How long do you wait to flip a quesadilla? Keep an eye on your cheese, other ingredients, and the bottom of the tortilla.

I wrap the quesadilla in a piece of parchment "patty paper", it helps absorb any excess oil or moisture.