Steak and Chili Quesadilla


Preparation info

  • Servings:


    • Difficulty


    • Ready in

      20 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

Quesadillas are honestly something that can be made with almost any leftover dish. They are incredibly versatile and take just a few minutes to pull together. You could easily make a quesadilla with the chicken filling from the tostada recipe (see Spicy Chicken Tostada) or the refried black beans (see Chorizo Enchilada Casserole). If a good quesadilla isn’t in your meal rotation, you’re missing out!


  • 4-6 ounces chopped flank steak
  • 2 tablespoons vegetable or canola oil
  • ¼ cup minced red onion
  • 1 (4-ounce) can green chiles
  • ½ teaspoon chili powder
  • 2 large flour tortillas
  • 4 ounces (1 heaping cup) grated cheese of your choice


    1. Chop the steak up roughly so it’s easier to chew in the quesadilla.
    2. Add a drizzle of oil to a large skillet over medium-high heat. Add steak, onions, green chiles, and chili powder, and cook for a few minutes until onions are soft and the mixture is warm. Remove steak mixture from pan. Wipe pan clean with a paper towel.
    3. Add another small drizzle of oil to pan and toss in a tortilla. Let heat for 15 seconds, then pile half of the steak filling on one side of the tortilla. Top with half of the cheese. Fold tortilla in half so the filling and cheese is covered.
    4. Cook tortilla until cheese is melted, about 3 minutes per side. Stash in a warm oven and repeat with the other tortilla for a second quesadilla.
    5. Serve immediately with optional garnishes. Slice the quesadilla with a pizza slicer.