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Beef Chuck Wagon Quesadillas




Quick and easy

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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

Created 07/31/2009
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