This is one of my husband's favorite meals that I make. Whether it's for the big game or just a simple weeknight meal, these are addicting.
Recipe courtesy of Kelsey Nixon
Skirt Steak Quesadillas
Total:
1 hr 15 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 15 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Skirt Steak: 
  • 2 tablespoons chili powder
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon lime zest
  • 1 1/2 pounds skirt steak
Quesadillas:
  • Twelve 6-inch corn tortillas
  • Vegetable oil, for brushing
  • 1 1/2 cups shredded peppered Monterey Jack cheese
  • Tomatillo Guacamole, recipe follows
  • Fresh cilantro, for serving
  • Lime wedges, for serving
  • Sour cream, for serving
Tomatillo Guacamole:
  • 3/4 cup coarsely chopped fresh cilantro leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 6 to 8 tomatillos, husked and coarsely chopped 
  • 2 cloves garlic, smashed and quartered
  • 1 avocado, halved, pitted, and diced
  • 1/2 jalapeno, coarsely chopped with seeds
  • Juice of 1 lime
  • 1/2 onion, coarsely chopped

Directions

Quesadillas:

For the skirt steak: Combine the chili powder, salt, cumin, chipotle powder, cayenne and lime zest and in a small bowl. Rub the spice mixture over entire skirt steak and let marinate in a zip-top bag at least 20 to 25 minutes. 

Preheat a grill pan or cast-iron skillet over high heat. Preheat the oven to 425 degrees F. 

Grill the steak 3 minutes per side for medium-rare. Let rest 5 minutes before slicing thin against the grain.

For the quesadillas: Place 6 tortillas on a sheet tray, brushing the outsides with oil. Sprinkle 1/4 cup of the shredded cheese on each tortilla along with 2 tablespoons of the Tomatillo Guacamole and 1/6 of the sliced skirt steak. Top with the remaining tortillas and brush with oil. 

Bake the quesadillas 15 to 20 minutes, carefully flipping halfway through cooking. The cheese should be melted and the tortillas should be crisped. Transfer to a cutting board or serving platter. Cut into wedges and serve with sour cream, cilantro, lime wedges and remaining Tomatillo Guacamole.

Tomatillo Guacamole:

Combine the cilantro, cumin, salt, tomatillos, garlic, avocado, lime juice and onions in a food processor or blender and pulse until combined.

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