Best Chipotle Quesadillas Recipe

Want to try the viral Chipotle quesadillas? Make these quesadillas with a zesty sauce at home!  


For the fajita veggies: – 1 red bell pepper sliced – 1 green bell pepper sliced – 1 red onion thinly sliced – 2 jalapeños seeded and thinly sliced – 1 tablespoon chili powder – 1 teaspoon fine sea salt – 1 teaspoon black pepper – 1 teaspoon smoked paprika – 1 teaspoon onion powder – 1 teaspoon garlic powder – 1 teaspoon ground cumin – 1 pinch cayenne pepper optional, if you want some heat For the quesadillas: – 1 batch marinated flank steak as for flank steak tacos – Burrito-size flour tortillas 10-12 inch – Shredded monterey jack cheese – Shredded queso blanco – Sour cream or Mexican crema see note – Chipotle vinaigrette


Put the fajita vegetable spices in a small bowl and mix them together. Place this in a bowl with the onion and pepper slices. Put away.  

Step 1

Set a big griddle or cast iron pot over medium-high heat. Use a little oil on the surface.   

Step 2

Cook the marinated steak in batches for 3-5 minutes per side until done (Medium Rare: 130-135°F; Medium: 135-145°F; Well: 145-155°F).   

Step 3

The onions should be mushy but the peppers still bite after 5-7 minutes of cooking the fajita veggies. Remove cooked steak and vegetables to plates.   

Step 4

Wipe down the pan with a paper towel if you need to before you start toasting the quesadillas.  

Step 5

Cut the cooked steak into thin slices across the grain to make the quesadillas.   Put as much chopped cheese as you want on one half of a tortilla.   

Step 6

Add as much sliced meat and fajita vegetables as you like, then more cheese. On top of the ingredients, fold the tortilla over.  

Step 7

On the pan, put one quesadilla at a time. Toast the bread and melt the cheese for two to three minutes on each side.  

Step 8

Add as much vinegar to the sour cream as you want to make the sauce. Cut the quesadillas into pieces and dip them in the sauce.  

Step 9

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