Fajita Quesadillas for Cinco de Mayo

Quesadillas are the ultimate comfort food: warm, toasty, and oozing with cheese. But the virtues don't stop there - they are also extremely versatile and suitable for any time of the day. Even more, they are so quick and easy to make that you can satisfy your craving in no time.

Oddly enough, I first tasted a quesadilla at a local supermarket while shopping with my mom. They were giving out samples of a simple concoction of cheese melted in between a flour tortilla. I loved it because it was so different from our usual Asian diet of rice and stir-fries. Mom loved it because it only took a few minutes to whip up. Since then, cheese quesadillas became a staple at our house.

In college, I began to branch out and experiment with different quesadilla flavors. One of my favorite breakfasts to get me through those early morning classes was an egg and cheese quesadilla: fluffy scrambled eggs and gooey cheddar cheese melting together to create the perfect combination. But things weren't limited to just breakfast. For those late nights of studying, I created hearty and filling versions stuffed with steak, chicken, shrimp, or beans, always making a little extra for another bite to eat the next morning.

When making quesadillas, the tortilla is just as important as the filling, and not all tortillas are created equal. One of my favorite brands is Guerrero - their tortillas are incredibly soft, and when you brown them in the pan, they develop a golden, flaky crust that is almost addicting. Some supermarkets like Mi Pueblo offer tortillas that are made fresh daily.

Below is my current favorite go-to recipe. The bell peppers, onions, and fajita seasoning used are reminiscent of a fajita, another one of my favorite Mexican foods. For an extra pop of festive color, you can mix together red, green, and orange bell peppers.

Fajita Quesadillas

Estimated prep + cook time: 20-30 minutes

Makes 2 quesadillas

4 ounces steak, thinly sliced. I like to to use rib-eye or NY steak, but any other type is fine, too.

2 flour tortillas

1/2 bell pepper, diced

1/2 small onion, diced

1 avocado, sliced

1/2 cup of shredded Monterey Jack cheese

2 teaspoons fajita seasoning

2 tablespoons vegetable oil

Salt and pepper to taste

Combine steak and fajita seasoning in a bowl. Heat oil in a large, non-stick skillet on medium-high heat. Add the steak and saute until fully cooked, about 3-5 minutes. Transfer to a plate and set aside. Next, add in the onions and bell peppers and saute until onions are translucent but veggies are still crisp. Transfer to a plate and set aside. 

Add additional oil to the skillet on medium heat. Place one tortilla on the skillet. On one half of the tortilla, place half of the cooked steak and veggies and sprinkle on shredded cheese. Top with avocado slices. Using a spatula, flip the empty half of the tortilla over the filling, pressing the edges to seal. Carefully flip the entire quesadilla over to brown the other side. Cook until cheese has completely melted.Transfer quesadilla onto a plate and repeat with the other tortilla. 

To serve, cut each quesadilla in half. You can enjoy as is (as I typically do!) or garnish with pico de gallo, lime, and cilantro.