Steak and Rice Quesadillas
Steak and Rice Quesadillas are a delicious way to enjoy a hearty meal packed with flavor, combining savory steak with rice in a warm tortilla. Perfect for family dinners or sharing with friends.
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.
Notes
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. 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.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 5g
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