Mexican Quesadillas Recipe

Name: Mexican Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces beef minute steaks (4); ½ teaspoon salt; ½ teaspoon pepper; 2 tablespoons lime juice; 1 ½ cups monterey jack cheese, shredded; 1 cup frozen corn, thawed; ¼ cup salsa; 1 jalapeno pepper, seeded and minced; ½ teaspoon hot sauce; 4 large tortillas

Servings: persons

12 ounces beef minute steaks (4)
½ teaspoon salt
½ teaspoon pepper
2 tablespoons lime juice
1 ½ cups monterey jack cheese, shredded
1 cup frozen corn, thawed
¼ cup salsa
1 jalapeno pepper, seeded and minced
½ teaspoon hot sauce
4 large tortillas

1
Rub steaks all over with salt and pepper.
2
Grill over medium-high heat for 2-3 minutes per side or until cooked through.
3
Remove from grill;; drizzle eith lime juice and set aside.
4
Reduce heat to low.
5
Combine cheese, corn, salsa, jalapeno, and hot sauce; Spread 1/2 cup of the mixture evenly over 1/2 of each of the tortillas.
6
Cut steaks into strips, sorinkle over cheese mixture.
7
GFold over tortillas half to form a half-moon.
8
Assemble 3 more quesadillas in the same manner.
9
Grill each quesadilla for 2 minutes per side or until toasted and cheese is melted.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces beef minute steaks (4), ½ teaspoon salt, ½ teaspoon pepper, 2 tablespoons lime juice, and more.

Yes, Mexican Quesadillas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Quesadillas

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