Grammy's Kitchen · Quesadillas · Steak Quesadilla
One of 80 quesadillas recipes we measured
2 cooks on littlesunnykitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 80.
| this recipe | typical | |
|---|---|---|
| fat | 10% | 2% |
| salt | 2% | 0% |
| aromatics | 37% | 6% |
| vegetables and beans | 28% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 ounces sirloin, ribeye, skirt, or flank steak |
| 6 g | 2 cloves garlic (minced) |
| 5 g | 2 teaspoons adobo sauce (from canned chipotle in adobo) |
| 27 g | 2 tablespoons olive oil |
| 5 g | 1 teaspoon fresh lime juice |
| 5 g | 2 teaspoons chili powder |
| 2 g | 1 teaspoon ground cumin |
| 1 g | 1 teaspoon dried oregano |
| 2 g | 1 teaspoon smoked paprika |
| 6 g | 1 teaspoon salt |
| 14 g | 1 tablespoon olive oil |
| 120 g | 1 green bell pepper (sliced) |
| 150 g | 1 medium red onion (sliced) |
| 3 g | 1/2 teaspoon salt |
| 3 large flour tortillas | |
| 85 g | 3/4 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend) |
| Sour cream (for serving) |
Method: 6 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was so good and simple. Will keep ths recipe to use in the future. Was a hit with friends and family” — a cook, 5.0★
“Quick and supper delish. We used thin sliced tri-tip leftovers. This is definitely a keeper!” — a cook, 5.0★