Taco Bell Steak Quesadilla (Print-Friendly Version)

Tender steak, melty cheese, and zesty jalapeño sauce folded and grilled in golden tortillas for a classic cheesy favorite.

# What You Need:

→ Creamy Jalapeño Sauce

01 - 60 ml mayonnaise
02 - 2 teaspoons minced pickled jalapeños
03 - 2 teaspoons pickled jalapeño brine
04 - 0.66 teaspoon granulated sugar
05 - 0.5 teaspoon ground cumin
06 - 0.5 teaspoon paprika
07 - 0.13 teaspoon cayenne pepper
08 - 0.13 teaspoon garlic powder
09 - 1 pinch salt

→ Quesadillas

10 - 450 g sirloin steak
11 - 1 tablespoon neutral cooking oil
12 - 1 teaspoon fine salt
13 - 0.5 teaspoon ground black pepper
14 - 4 large flour tortillas (burrito-size, approximately 30 cm each)
15 - 120 g cheddar cheese, shredded
16 - 120 g Monterey Jack cheese, shredded
17 - 2 slices American cheese, torn into pieces

# How to Make It:

01 - In a small bowl, combine mayonnaise, minced pickled jalapeños, jalapeño brine, sugar, cumin, paprika, cayenne pepper, garlic powder, and salt. Stir until completely smooth and uniform. Cover and refrigerate until required.
02 - Heat oil in a large skillet over medium-high heat. Season the sirloin steak on both sides with salt and black pepper. Sear in the hot skillet for approximately 3-4 minutes per side for medium doneness. Transfer the steak to a cutting board and let it rest for 5 minutes to retain juices.
03 - Using a sharp knife, cut the rested steak against the grain into thin strips, then further chop into bite-sized pieces to ensure tenderness in the finished quesadilla.
04 - Heat a large skillet or griddle over medium heat until evenly hot. Ensure the surface is sufficiently wide for a folded tortilla.
05 - Place one tortilla on the heated surface. On one half, layer 30 g cheddar cheese, 30 g Monterey Jack cheese, and a portion of the American cheese. Scatter one-quarter of the steak evenly over the cheese. Spread approximately 1 tablespoon of creamy jalapeño sauce on the other tortilla half.
06 - Fold the sauce-coated half over the filling to form a half-moon. Cook until the bottom is golden and crispy, about 2–3 minutes. Flip carefully and continue cooking until the second side is crisp and the cheese is fully melted, about 2 more minutes.
07 - Remove the cooked quesadilla to a cutting board. Repeat assembly and cooking process for the remaining 3 quesadillas. Allow each quesadilla to rest for 1 minute before cutting into wedges. Serve hot for optimal texture and flavour.

# Important Notes:

01 - Cheese blend of cheddar, Monterey Jack, and American delivers signature flavour reminiscent of the original.
02 - Creamy jalapeño sauce provides the classic Taco Bell quesadilla profile.
03 - Cooking on medium heat ensures the tortilla crisps as the cheese melts, preventing burning.
04 - Quesadillas are best fresh; leftovers keep in an airtight container for up to 3 days refrigerated.