For whatever reason, I was completely obsessed with fajitas when I was younger. My family was not the type to actually go to Mexican restaurants, though, so I was obsessed with Applebees and Chili’s fajitas- the sizzling cast iron pan that I always touched, even though I was warned not to; the plates full of lettuce and pico and gross sour cream, that I never touched; the stacks of flour tortillas that I sometimes ate plain. And, only God knows why, but childhood me loved my fajitas with a light drizzle of A1 steak sauce, to overpower all other flavors. What can I say? I was a foodie from the start.
Anyway, that story is apropos of nothing, except to say that fajitas (in any incarnation) bring back fond memories of my childhood. It was pretty dreary this weekend, and I was craving something familiar for lunch, and these Fajita Quesadillas were a perfect solution. They come together really quickly (grill steak, cook peppers, assemble fajitas) and are less labor intensive than the multiple-plate fajitas of my youth. Start to finish, this meal took about 30 minutes and, with the addition of some chips and salsa, were the perfect comfort food to combat this drizzly, Midwestern fall weather!
– About ¾ pound steak, about ¾ inch thick
– 1 red pepper
– 1 yellow pepper
– 1 small onion (purple or yellow or white, whatever you have)
– Steak seasoning (I rarely use spice mixes, but I really love McCormick’s steak seasoning)
– 2 tsp worchestire sauce
– Olive oil
– 4 10 inch flour tortillas
– 1 cup shredded cheese
– Salsa, sour cream, etc.
Prepare the steak: Preheat a grill, or cast iron grill pan. Lightly drizzle the steak in olive oil, and rub all over. Season liberally with steak seasoning, or salt and pepper. Grill steak for about 4 minutes on each side, without disturbing. Set the steak on a plate to rest while you do the veggies. When you are ready to assemble the quesadillas, slice the steak thinly across the grain.
Prepare the veggies: Wash the peppers, then halve and remove the membrane and seeds. Julienne the peppers and onions to roughly the same size. Heat a pan (I like cast iron, but you can also use non-stick) to high heat, and add a bit of olive oil. Add the peppers and onions and saute for about three or four minutes, until they have some color but aren’t burnt. Season with steak seasoning, and add the worchestire, and cook for another minute. Remove the peppers to another bowl, and wipe out the pan.
Assemble the quesadillas: turn the pan to medium heat, and spray with cooking oil. Lay one tortilla down in the pan, and spread with about ¼ cup of cheese. Evenly arrange half of the peppers, and half of the sliced steak. Top with another ¼ cup of cheese, and another tortilla. Use a flat spatula to press down on the quesadilla, to increase the contact with heat. Once the first tortilla is lightly browned, and the cheese has softened, carefully flip the quesadilla to brown and melt the other side. (The entire trick of quesadillas is making sure the cheese is melted before you flip- otherwise, you run the risk of everything falling out as you turn it.) After the other side is done, remove the quesadilla and let sit for a minute before slicing into quarters. Repeat with the rest of the ingredients, and serve the tortillas with salsa, sour cream, guacamole, or any toppings you prefer.