Taco Bell Cantina Steak Quesadilla Recipe

Name: Taco Bell Cantina Steak Quesadilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons Mexican blend cheese; 1 wedge swiss cheese, chopped (The Laughing Cow Light Creamy); 5 pickled jalapeno peppers, finely chopped; 1 portobello mushroom, sliced (stem removed); 2 ounces raw lean flank steak, thinly sliced; 1/8 teaspoon garlic powder; 1/8 teaspoon onion powder; 1/8 teaspoon black pepper; 1 medium large flour tortilla; Optional Toppings; salsa; sour cream

Servings: persons

3 tablespoons Mexican blend cheese
1 wedge swiss cheese, chopped (The Laughing Cow Light Creamy)
5 pickled jalapeno peppers, finely chopped
1 portobello mushroom, sliced (stem removed)
2 ounces raw lean flank steak, thinly sliced
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon black pepper
1 medium large flour tortilla
Optional Toppings
salsa
sour cream

1
In a small bowl, combine shredded cheese, cheese wedge, and jalapenos. Stir until uniform.
2
Halve portobello slices widthwise. Bring a large skillet sprayed with nonstick spray to medium high heat. Add portobello pieces and stir until softened and lightly browned (4 minutes).
3
Add sliced steak, sprinkle with seasonings and stir for about 2 minutes, until just cooked through.
4
Lay tortilla flat and spread with cheese mixture. Evenly top one half with cooked steak and mushroom slices. If needed, clean skillet.
5
Respray and bring to medium heat. Place the loaded tortilla flat in the skillet, and cook for 2 minutes.
6
Using a spatula, fold the cheese-only half of the tortilla over the filling, and press lightly to seal. Carefully flip and cook until crispy, about 2 minutes. Slice into wedges.

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 tablespoons Mexican blend cheese, 1 wedge swiss cheese, chopped (The Laughing Cow Light Creamy), 5 pickled jalapeno peppers, finely chopped, 1 portobello mushroom, sliced (stem removed), and more.

Yes, Taco Bell Cantina Steak Quesadilla 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.

That's it — enjoy your meal!

Taco Bell Cantina Steak Quesadilla

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions