Taco Bell Steak Quesadilla (Printable Version)
Tender steak, three-cheese blend, and secret creamy jalapeño sauce folded in a perfectly crisp flour tortilla.
# Ingredients:
→ For the Creamy Jalapeño Sauce
01 -
¼ cup mayonnaise
02 -
2 teaspoons minced pickled jalapeños
03 -
2 teaspoons pickled jalapeño juice (from the jar)
04 -
⅔ teaspoon sugar
05 -
½ teaspoon ground cumin
06 -
½ teaspoon paprika
07 -
⅛ teaspoon cayenne pepper
08 -
⅛ teaspoon garlic powder
09 -
1 dash salt
→ For the Quesadillas
10 -
1 pound sirloin steak
11 -
1 tablespoon cooking oil
12 -
1 teaspoon salt
13 -
½ teaspoon black pepper
14 -
4 burrito-size flour tortillas
15 -
1 cup cheddar cheese, shredded
16 -
1 cup Monterey Jack cheese, shredded
17 -
2 slices American cheese, torn into pieces
# Steps:
01 -
In a small bowl, combine the mayonnaise, minced pickled jalapeños, jalapeño juice, sugar, cumin, paprika, cayenne pepper, garlic powder, and salt. Stir until thoroughly incorporated and smooth. Cover and refrigerate until ready to use.
02 -
Heat oil in a large skillet over medium-high heat until shimmering. Season sirloin with salt and pepper on both sides. Cook until desired doneness, about 3-4 minutes per side for medium. Remove and let rest for 5 minutes to redistribute juices.
03 -
Slice the rested steak against the grain into thin strips, then cut into smaller, bite-sized pieces for easy eating in the quesadilla.
04 -
Heat a large skillet or griddle over medium heat, ensuring the surface is evenly heated and large enough to accommodate a folded tortilla.
05 -
Place one flour tortilla on the heated surface. On one half, sprinkle ¼ cup each of cheddar and Monterey Jack cheeses, plus one-quarter of the American cheese pieces. Add one-quarter of the sliced steak over the cheese. Spread approximately 1 tablespoon of jalapeño sauce on the empty half of the tortilla.
06 -
Fold the sauce-covered half over the cheese and steak half to form a half-moon. Cook until the bottom is golden brown and crispy, about 2-3 minutes. Flip carefully and cook the other side until golden and the cheese is completely melted, about 2 minutes more.
07 -
Transfer the cooked quesadilla to a cutting board. Repeat the process with remaining ingredients to make a total of 4 quesadillas. Let each rest for about 1 minute before cutting into triangular wedges. Serve immediately while hot and crispy.
# Notes:
01 -
For authentic Taco Bell flavor, use a blend of cheddar, Monterey Jack, and American cheese as specified in the recipe.
02 -
The creamy jalapeño sauce is the secret ingredient that gives these quesadillas their signature Taco Bell taste.
03 -
Cook the quesadillas on medium heat to ensure the tortilla gets crispy and the cheese melts without burning.
04 -
These quesadillas are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.