Ingredients with Measurements:
- 1 lb flank steak, thinly sliced
- 1 tbsp olive oil
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 4 large eggs
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat olive oil over medium-high heat. Add the sliced flank steak and season with chili powder, garlic powder, salt, and pepper. Cook for 5-7 minutes or until the steak is browned and cooked through. Remove from skillet and set aside.
2. In the same skillet, crack the eggs and cook to your desired doneness. Season with salt and pepper.
3. Place a flour tortilla in the skillet and sprinkle with 1/4 cup of shredded cheddar cheese. Add a layer of cooked steak and top with a cooked egg. Sprinkle with chopped green onions and cilantro.
4. Fold the tortilla in half and press down with a spatula. Cook for 2-3 minutes or until the cheese is melted and the tortilla is crispy. Flip and cook for an additional 2-3 minutes.
5. Repeat with the remaining tortillas and ingredients.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 520
Fat: 27g
Carbohydrates: 29g
Protein: 40g
Sodium: 710mg
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or skirt steak.
- Cheddar cheese can be substituted with any type of cheese you prefer.
- Green onions and cilantro can be substituted with any herbs or vegetables you like.
Variations:
- Add sliced bell peppers and onions to the steak for added flavor and nutrition.
- Use scrambled eggs instead of fried eggs.
- Add a dollop of sour cream or guacamole on top of the quesadilla for added creaminess.
Tips and tricks:
- Thinly slice the steak against the grain for a more tender texture.
- Use a non-stick skillet to prevent the quesadilla from sticking.
- Don't overfill the quesadilla to prevent it from falling apart.
Storage instructions:
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the quesadillas in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a side of salsa and sour cream.
Garnishes:
Garnish with additional chopped green onions and cilantro.
Pairings:
Pair with a side of black beans or a simple salad.
Suggested side dishes:
- Black beans
- Simple salad
Troubleshooting advice:
- If the quesadilla falls apart, try using less filling or using a smaller tortilla.
- If the tortilla burns before the cheese is melted, reduce the heat and cook for a longer time.
Food safety advice:
- Make sure the steak is cooked to an internal temperature of 145°F to prevent foodborne illness.
- Store any leftover quesadillas in the refrigerator within 2 hours of cooking.
Food history:
Quesadillas originated in Mexico and are a popular street food. They are typically made with cheese and a variety of fillings, such as meat, vegetables, or beans.
Flavor profiles:
This steak and egg quesadilla is savory and slightly spicy from the chili powder. The cheddar cheese adds a creamy and tangy flavor, while the green onions and cilantro add freshness and brightness.
Serving suggestions:
Serve the quesadillas for breakfast, lunch, or dinner. They are perfect for a quick and easy meal or for entertaining guests.
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Region: Mexican