Quesadillas Chicken and Steak. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done. Steak Quesadillas are an easy, crowd-pleasing dinner loaded with flavor thanks to quick-cooking, taco-seasoned steak strips, melty Monterrey Jack cheese, and sauteed onions and peppers.
Seared seasoned chicken thigh fillets (or breast) then diced and mixed through with sautéed onion and capsicum/bell peppers. Use this recipe for any protein in steak form, including beef, pork, veal, chicken or turkey. In a large nonstick skillet coated with cooking spray, cook and stir the peppers and onion over medium-high heat until tender. You can have Quesadillas Chicken and Steak using 7 ingredients and 6 steps. Here is how you cook that.
Ingredients of Quesadillas Chicken and Steak
- Prepare 1 of Veggie Oil.
- It's 12 each of tortilla.
- You need 2 packages of Mexican Shredded Cheese, w/ Philly Cream Cheese.
- You need 20 slice of Chicken Strips, cooked.
- You need 20 slice of Steak strips, cooked.
- You need 1 of sliced onions, if apply.
- It's 1 of Cheese Dip, Frito.
Coat the same skillet with cooking spray; add one tortilla. Large flour tortillas Bell peppers tri color sliced and sautéed Onion sliced and sautéed Thinly sliced steak Salt pepper Shredded cheese of your choice Sour cream Salsa verde God bless Enjoy. This Steak Quesadilla is one of my family favorites Tex-Mex dish. It's perfect meal to pair with Salsa Fresca and Guacamole.
Quesadillas Chicken and Steak instructions
- 1. Use Skillet..
- 2. Add veggie oil to cover bottom of skillet..
- 3. Place tortilla, Cheese, meats, cheese, then tortillas..
- 4. Let cook for about 3 mins on each side or until tortillas brown and cheese has melted..
- 5. Then repeat steps..
- 6. Serve and Enjoy with Cheese dip..
For this recipe, you can substitute with chicken, if beef is not your. Just wanted to gives a heads up on two issues. Heat a large cast-iron skillet over medium-high to high. Add a quarter of the grated garlic to each bowl; season with salt. Let stand for a few minutes.