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
Place the griddle on the grill and preheat the grill over medium heat for 10-15 minutes. Lightly brush griddle with olive oil. Place meat and vegetables on the griddle in a single, even layer for about 7-10 minutes, stirring occasionally, until heated through. Remove the meat and vegetables from the grill, keep warm and set aside.
Lightly brush one side of each tortilla with olive oil. On a clean work surface turn the tortillas over so the oiled side is facing down and spoon equal amounts of the filling onto half of each tortilla. Top with the shredded cheese and fold the empty side of the tortillas over the filling.
Carefully place each quesadilla onto the griddle and grill for about 4-6 minutes, turning once, or until the quesadilla is heated through and the tortilla has turned golden brown. Remove from the grill and let rest for about 1 minute before cutting the quesadilla into wedges. Serve immediately with the salsa, sour cream and guacamole.