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Beef Chuck Wagon Quesadillas
Prep Time:
10 minutes
Cook Time:
25 minutes
4 servings

1 pound thin Beef Top Sirloin Steak, cut 3/8-inch thick

1 tablespoon Adam's® beef fajita seasoning'

2 tablespoons olive oil

1 white onion

2 poblano peppers, seeds removed

16 flour tortillas (6 to 7 inches in diameter)

3 to 4 cups shredded Monterey Jack cheese


Cut steaks into thin, short strips.
Combine fajita seasoning with 1 tablespoon oil in a large sealable plastic bag.
Add beef, toss to coat and marinate 5 minutes.
Cut onions in half and slice thinly.
Chop poblano peppers.
Heat a large non-stick skillet over High heat.
Add beef and stir fry 4 to 6 minutes.
Remove and set aside.
Heat remaining 1 tablespoon oil in skillet.
Saute onions and poblanos in same skillet 3 minutes until they begin to brown.
Remove and set aside.
Warm 2 clean skillets or a griddle over Medium-High heat.
Place one tortilla in each skillet.
Sprinkle each tortilla with a scant 1/4 cup cheese.
Top each with 1/8 of the beef, onion and poblano peppers.
Top each with a scant 1/4 cup more cheese another tortilla.
Heat quesadillas 2 minutes until bottom tortilla begins to brown.
Turn and heat until second side is browned.
Remove to a platter.
Repeat process with remaining ingredients to make 8 quesadillas.
Cut into wedges and serve

Nutritional Information

No Nutritional Information Available