Steak fajita quesadillas are a quick, easy way to use leftovers to make a second but equally delicious weeknight meal. Anytime I make steak fajitas I grill double the amount of steak and veggies and set some aside for dinner later in the week.
I use my Weber griddle to reheat the meat and veggie filling then put it into a spinach tortilla, top it with lots of cheddar cheese, fold the tortilla in half and place it back onto the griddle until the cheese is melted and the tortilla is crispy. Serve with your favorite salsa, sour cream, guacamole and tortilla chips and wah-lah dinner is on the table in less than 20 minutes.
20-Minute Steak Fajita Quesadillas
Leftover flank steak, onions and bell peppers, about 2-2 ½ pounds
6 spinach tortillas (6 to 8 inches)
2 ¼ cups shredded cheddar cheese
Salsa, sour cream, guacamole for serving