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why make this recipe
Steak and Rice Quesadillas are a delicious way to enjoy a hearty meal that is packed with flavor. This recipe combines savory steak with rice, all wrapped up in a warm tortilla. It’s perfect for a family dinner or for sharing with friends. Plus, it’s easy to make and can be customized with your favorite toppings.
how to make Steak and Rice Quesadillas
Ingredients:
- 1 cup long grain white rice
- 2 tbsp olive oil
- 1 small onion, chopped
- 1 tbsp minced garlic
- 2 cups chicken broth
- 8 oz tomato sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1 tsp dried cilantro
- 1 pound sirloin steak
- 2 tbsp butter
- Montreal steak seasoning
- Panchos White Queso
- Fresh cilantro
- Flour tortillas
Directions:
- Rinse the rice. In a skillet over medium-high heat, add the rice with olive oil and toast it for a few minutes.
- Add the chopped onion and minced garlic. Stir for a minute, then add chicken broth, tomato sauce, salt, pepper, cumin, and cilantro. Cook until bubbling.
- Cover the skillet, reduce heat to medium-low, and cook for 20 minutes until the rice is tender.
- In another skillet, melt butter. Add the cut steak and season with steak seasoning. Cook to your desired doneness.
- Top the cooked rice with the steak and pour white queso over the top.
- Garnish with fresh cilantro and serve as is or in flour tortillas.
- Enjoy with salsa or Pico de Gallo.
how to serve Steak and Rice Quesadillas
Serve Steak and Rice Quesadillas warm, either as whole quesadillas or cut into wedges. They are great with a side of salsa or Pico de Gallo for extra flavor. You can also add avocado or sour cream if you like.
how to store Steak and Rice Quesadillas
To store leftovers, let the quesadillas cool completely. Place them in an airtight container and store them in the refrigerator for up to three days. You can reheat them in a skillet or microwave before serving.
tips to make Steak and Rice Quesadillas
- Make sure to toast the rice gently to enhance its flavor.
- Adjust the seasoning to your taste; you can add more spices if you prefer a spicy kick.
- For quick prep, you can use leftover steak and rice.
variation
You can make a chicken version of this recipe by using cooked shredded chicken instead of steak. You can also add vegetables like bell peppers or corn for extra color and nutrition.
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but adjust the cooking time since it takes longer to cook.
2. Can I prepare this dish ahead of time?
Yes, you can make the rice and steak in advance and assemble the quesadillas when you are ready to eat.
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3. How can I make this recipe vegetarian?
You can replace the steak with sautéed mushrooms or beans and use vegetable broth instead of chicken broth.
Steak and Rice Quesadillas
Ingredients
For the Rice Filling
- 1 cup long grain white rice Rinsed before toasting
- 2 tbsp olive oil
- 1 small onion, chopped
- 1 tbsp minced garlic
- 2 cups chicken broth
- 8 oz tomato sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1 tsp dried cilantro
For the Quesadillas
- 1 lb sirloin steak Cut into pieces
- 2 tbsp butter
- to taste Montreal steak seasoning
- to taste Panchos White Queso
- to taste fresh cilantro For garnishing
- 4 flour tortillas
Instructions
Preparation
- Rinse the rice.
- In a skillet over medium-high heat, add the rice with olive oil and toast it for a few minutes.
- Add the chopped onion and minced garlic. Stir for a minute.
- Add chicken broth, tomato sauce, salt, pepper, cumin, and cilantro. Cook until bubbling.
- Cover the skillet, reduce heat to medium-low, and cook for 20 minutes until the rice is tender.
- In another skillet, melt butter. Add the cut steak and season with steak seasoning. Cook to your desired doneness.
- Top the cooked rice with the steak and pour white queso over the top.
Serving
- Garnish with fresh cilantro and serve as is or in flour tortillas.
- Enjoy with salsa or Pico de Gallo.