Steak Quesadillas

Name: Steak Quesadillas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican American
Ingredients: ½ medium white onion (4 to 5 ounces), finely diced; ¼ cup roughly chopped cilantro; 1 large avocado (about 10 ounces); 1 lime, cut in half; 8 ounces skirt steak; Salt and pepper; 2 teaspoons canola or vegetable oil; 4 (6- to 8-inch) flour tortillas, preferably thin and freshly made; 4 (1-ounce) slices mozzarella or Monterey Jack cheese; Fresh salsa, such as pico de gallo or tomatillo salsa, for serving

By Christian Reynoso

Published June 23, 2026

David Malosh for The New York Times. Food Stylist. Simon Andrews. Prop Stylist: Paige Hicks.

Media 1 of 1

Ready In: 30 min
Rating: (0)
Comments: Read comments

These quesadillas are all about the embrace of melty mozzarella and warm, delicate flour tortillas, filled with succulent bites of salt-and-pepper steak. Instead of two tortillas united by cheese, this style of quesadilla uses only one, stuffed then folded. Cheese still defines and binds the dish, but it isn’t the only central character. Smashed avocado adds a lighter, fresher kind of richness, and a sprinkling of cilantro and onion lend a bright, zippy crunch. Inspired by the quesadillas served at Taquería Frontera in Los Angeles, where cheese plays a lighter role, this balanced recipe uses a skillet-melt technique in which a slice of cheese is melted directly in a pan, then a tortilla is laid on top so that the two adhere. All you need is a sturdy metal spatula to shimmy underneath them both, flip and reveal a cheesy filling that can range from just melted to lightly crisp.

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Ingredients

Yield:2 servings

½ medium white onion (4 to 5 ounces), finely diced
¼ cup roughly chopped cilantro
1 large avocado (about 10 ounces)
1 lime, cut in half
8 ounces skirt steak
Salt and pepper
2 teaspoons canola or vegetable oil
4 (6- to 8-inch) flour tortillas, preferably thin and freshly made
4 (1-ounce) slices mozzarella or Monterey Jack cheese
Fresh salsa, such as pico de gallo or tomatillo salsa, for serving

Ingredient Substitution Guide

Preparation

Step 1
In a small bowl, mix the onion and cilantro together and lightly season with salt.
Step 2
Cut the avocado in half, pit and discard the pit, then scoop into a separate bowl and with a fork, mash into a chunky mixture. Season with salt and the juice of half of the lime and mix well to combine.
Step 3
Season the steak all over with salt and pepper.
Step 4
Heat a medium skillet (about 10-inches) over high heat. Add the oil and once it’s shimmery and glides across the pan speedily when tilted, lay the steak into the pan and cook until well-browned on the bottom but rare on top, about 4 minutes. Flip the steak, turn the heat down to low and continue cooking until medium-rare to medium, 2 to 4 minutes. Transfer to a cutting board to rest.
Step 5
Wipe the skillet clean and heat on medium-high.
Step 6
Working one piece at a time, lay a slice of mozzarella directly in the middle of the skillet, then lay a tortilla on top. Let cook for until the cheese has melted and is just starting to turn crisp and golden, 30 to 60 seconds, then quickly and firmly slide a thin metal spatula (such as a fish spatula) under the cheese to lift the cheese-coated tortilla and transfer it to a serving plate, cheese-side up. Repeat with remaining tortillas and mozzarella.
Step 7
Cut the steak into small (about ½-inch) pieces and place on the cheesy tortillas. Top with the avocado mash and onion-cilantro mixture. Fold in half and serve immediately, with fresh salsa on the side.