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Sizzling Beef & Cheese Quesadilla Stacks
Indulge in these beefy, cheesy quesadilla stacks for a quick, mouthwatering dinner delight. Perfect for satisfying that comfort food craving.
If you're craving a dinner that delivers a flavor explosion and comforting indulgence, look no further than these Sizzling Beef & Cheese Quesadilla Stacks. Imagine layers of seasoned beef, gooey cheese, and crisp tortillas coming together in perfect harmony for a dish that's as fun to eat as it is delicious. This recipe is all about bold flavors and satisfying textures—perfectly crispy on the outside and melty on the inside.
The magic begins with juicy strips of marinated beef, cooked to perfection and then paired with a tantalizing blend of cheeses, including sharp cheddar and creamy Monterey Jack. Nestled between flour tortillas, these ingredients transform into a stack of delight that’s both hearty and irresistibly indulgent. Whether it's a family dinner or a casual get-together, these quesadilla stacks are sure to be a hit.
Recipe Overview
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4
Calories
680 kcal
per serving
Cuisine
Mexican
Indulge in these beefy, cheesy quesadilla stacks for a quick, mouthwatering dinner delight. Perfect for satisfying that comfort food craving.
Ingredients
- • sirloin steak: 1 lb, thinly sliced
- • olive oil: 2 tbsp
- • ground cumin: 1 tsp
- • smoked paprika: 1/2 tsp
- • garlic powder: 1/2 tsp
- • onion powder: 1/2 tsp
- • salt: 1/2 tsp
- • black pepper: 1/4 tsp
- • flour tortillas: 8 medium
- • sharp cheddar cheese: 1 cup, shredded
- • Monterey Jack cheese: 1 cup, shredded
- • sour cream: 1/2 cup
- • fresh cilantro: 1/4 cup, chopped
- • jalapeños: 2, sliced (optional)
- • lime wedges: for serving
Instructions
- 1 Preheat your skillet over medium-high heat. Add 1 tablespoon of olive oil and allow it to heat until shimmering.
- 2 In a bowl, toss the sliced sirloin steak with cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper until well-coated.
- 3 Add the seasoned beef to the hot skillet and sear for 3-4 minutes until browned and cooked through. Remove from heat and set aside.
- 4 Wipe the skillet clean and reduce the heat to medium. Brush one side of each tortilla with the remaining olive oil.
- 5 Place one tortilla, oiled side down, in the skillet. Sprinkle a layer of cheddar and Monterey Jack cheeses, then add a portion of the cooked beef. Top with another tortilla, oiled side up.
- 6 Cook for 2-3 minutes on each side until the tortillas are golden brown and the cheese is melted. Repeat with remaining ingredients.
- 7 To serve, slice each quesadilla stack into quarters. Garnish with sour cream, cilantro, jalapeños, and a squeeze of lime.
Serving Suggestions
- • These quesadilla stacks pair beautifully with a side of Mexican-style rice or a simple avocado salad for a fresh contrast. For an extra kick, serve with a side of your favorite salsa or a spicy jalapeño dip. Pair this indulgent dish with a cold beer or a refreshing margarita to complement the flavor profile.
Storage Tips
Store any leftover quesadilla stacks in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through and crispy. Avoid microwaving to maintain the original texture.
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