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11th May, 2018

Quesadilla from Mexico have to be one of my all-time favourite dishes and are incredibly popular in Mexican diets as you'll see them sold everywhere. To me a Quesadilla is so adaptable to numerous fillings such as meat or just vegetables.

I've used steak for this one but chicken is also great and don't forget having just a veggie version with peppers, mushroom and onions


  • 500g Steak (seasoned and oiled)
  • 1 tsp chilli powder
  • 1 tablespoon vegetable oil
  • 2 red peppers, chopped
  • 1 onion, chopped
  • 200g Monterrey Jack or a sharp cheddar, grated
  • Guacamole
  • 10 flour tortillas


    Thinly slice the onions and peppers. Add the oil into a frying pan and when hot, pop in the sliced vegetables and cook on a fairly high heat for 5 minutes to get some colour and flavour. Sprinkle over the chilli powder and mix then remove from the heat

    Use a griddle pan to cook the steak. You'll want to get it close to smoking hot to sear the beef. I prefer to cook this to rare/medium rare but cook to your preference. When cooked to your liking, remove from the heat and rest

    When the steak has been rested, thinly slice it and mix it with the cooked veg

    In a clean and dry frying pan, bring it to a medium heat and then place in a flour tortilla and let it toast on one side for a minute. Add the meat and vegetable filling to one half, top with guacamole and grated cheese and fold over the tortilla in half. Carefully turn the tortilla over and cook for a further minute to help melt the cheese

    Repeat until tortillas are done or meat and vegetable mix is used up

    Serve with salsa and sour cream