Copycat Chipotle Cheesesteak Quesadilla
When I made this Cheesesteak Quesadilla with Chipotle Vinaigrette I was literally on my way out the door to my son’s 4th birthday party then jetting off to Trinidad for a groomsmen’s trip & the start of carnival season. But my bro @thatsavagekitchen made me do it!
The truth is I don’t even eat at Chipotle. I know I can’t be the only one! Just disappointed one too many times I guess. Plus if you can make it better at home for less AND with double meat & extra guac?? You already know the vibes!
I don’t know how Chipotle’s tastes but listen…the hype was real with my copycat version of this viral recipe! The steak was charred, tender & flavorful. The onions & peppers added a savory, aromatic touch. And that melty cheese with the golden brown tortilla brought it all together when dipped in that sweet & smoky vinaigrette. #LetsVibe
Ingredients
burrito size flour tortillas
softened butter
4 cups shredded mexican cheese
such as mexican blend, chihuahua, oaxaca, or quesadilla
fresh cilantro, chopped
2 thin ribeye steaks
delmonico cut
Steak Seasoning Blend
1/2 tablespoon sea salt
1 teaspoon black pepper
1/2 tablespoon granulated onion
1 teaspoon granulated garlic
1/2 teaspoon celery salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 tablespoon fresh lime juice
2 tablespoons adobo sauce
from small can chipotle peppers in adobo sauce
1 tablespoon avocado oil
or vegetable oil of choice
Fajita Veggies
1 green bell pepper, sliced in strips
1 red bell pepper, sliced in strips
1/2 red onion, sliced in strips
salt + black pepper to taste
1/2 teaspoon granulated garlic
1 teaspoon dried oregano
Vinaigrette Wet Ingredients
1/2 cup red wine vinegar
1/4 cup water
1 cup avocado oil
or vegetable oil of choice
2 tablespoons adobo sauce
from small can chipotle peppers in adobo sauce
1/4 cup agave syrup
or honey
1 tablespoon fresh lime juice
Vinaigrette Seasoning Blend
1/2 tablespoon sea salt
1 teaspoon black pepper
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
1 teaspoon dried oregano
Instructions
Makes 4-6 servings
For Chipotle Vinaigrette
Measure each seasoning blend ingredient into a small dish, mix to combine & set aside
In a blender cup add each wet ingredient followed by already measured seasoning blend
Blend added ingredients on high speed until well combined
Transfer prepared vinaigrette to mason jar for storage or small dish for serving
Vinaigrette will keep up to 7 days in refrigerator
Shake vinaigrette vigorously to re-combine, if separated
For Fajita Veggies
Add 1 tablespoon of avocado oil to a large skillet over medium/high heat
Add sliced bell peppers to skillet & cook 3 minutes while stirring
Add sliced onions to skillet followed by fajita veggie seasonings to skillet
Sautée while stirring until golden brown & softened, about 5-7 minutes
Transfer prepared fajita veggies to a dish & set aside
For Steak
Measure each seasoning blend ingredient into a mixing bowl, mix to combine & set aside
Add ribeye steaks to mixing bowl, using tongs to toss & evenly coat steaks in seasoning
In same skillet over medium/high heat used for fajita veggies, add 1 tablespoon of avocado oil
Add each steak to skillet & sear for 2-3 minutes on each side
After searing steaks remove from skillet to a plate to rest 5 minutes
After resting, cut steaks into 1/2” cubes then set aside
Discard any excessive pieces of fat that may remain
For more charred flavor quickly toss cubed steak into skillet over high heat for 1-2 minutes then set aside
For Quesadilla
Spread softened butter on one side of tortilla
Add tortilla buttered side down to cleaned large skillet over medium/low heat
Add 1 cup shredded cheese to cover entire surface tortilla
Add 1/2 cup prepared fajita veggies to cover half the surface of tortilla
Add one quarter of prepared steak on top off veggies to also cover half the surface of tortilla
Sprinkle chopped cilantro over steak
Fold uncovered, cheese only side of tortilla over top of steak & veggie side
Use a spatula to press quesadilla for even browning
After 3-4 minutes carefully flip quesadilla over & allow to cook an additional 2-3 minutes until golden brown
Remove finished quesadilla from skillet & cut into halves or quarters
Repeat with additional tortillas & filling ingredients
Serve with Chipotle Vinaigrette to dip & enjoy!
