Gluten-Free Steak Quesadilla

Satisfy your craving for a hearty and flavorful meal with this Gluten-Free Steak Quesadilla recipe that's perfect for weeknight dinners or casual gatherings. Featuring tender, spiced steak strips, perfectly sautéed bell peppers and onions, and a gooey blend of gluten-free cheese, all nestled between crispy, golden gluten-free tortillas, this dish brings Tex-Mex comfort to your plate without compromising dietary needs. With a quick 15-minute prep and simple cooking steps, this quesadilla is both easy to make and packed with bold, savory flavors. Serve it with creamy guacamole, tangy sour cream, and a sprinkle of fresh cilantro for a restaurant-quality experience at home. Whether you're gluten-sensitive or just looking for a delicious twist on a classic, this recipe delivers satisfaction in every bite!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Gluten-free tortillas
• 1 pound Steak (flank steak or skirt steak)
• 2 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Shredded Mexican blend cheese (or any gluten-free cheese blend)
• 1 medium Bell pepper, thinly sliced
• 1 medium Yellow onion, thinly sliced
• 0.5 cup Sour cream (optional, for serving)
• 0.5 cup Guacamole (optional, for serving)
• 2 tablespoons Fresh cilantro, chopped (optional)

Directions

Step 1

Begin by preparing the steak. Pat it dry with paper towels and cut it into thin strips if not already prepared.

Step 2

In a small bowl, mix together the garlic powder, ground cumin, chili powder, salt, and black pepper.

Step 3

Rub the spice blend evenly over the steak strips to coat them well and set them aside.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak strips and cook for 3-4 minutes per side, or until they are browned and cooked through. Remove the steak from the skillet and set it aside on a plate.

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced bell pepper and onion. Sauté for 5-6 minutes until the vegetables are soft and slightly caramelized. Remove them from the skillet and set them aside with the steak.

Step 6

Wipe the skillet clean with a paper towel and reduce the heat to medium.

Step 7

Place one gluten-free tortilla in the skillet. Sprinkle 1/4 cup of shredded cheese over half of the tortilla.

Step 8

Add a layer of the cooked steak, sautéed vegetables, and an additional 1/4 cup of cheese on top. Fold the tortilla in half to cover the filling.

Step 9

Cook the quesadilla for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted. Repeat this process with the remaining tortillas and fillings.

Step 10

Transfer the cooked quesadillas to a cutting board. Cut each quesadilla into wedges using a sharp knife or pizza cutter.

Step 11

Serve the quesadillas warm with sour cream, guacamole, and a sprinkle of fresh cilantro, if desired.

Nutrition Facts

Serving size	1387.6 grams (1387.6g)

Amount per serving	% Daily Value*
Calories	3025

Total Fat 186.40g	239%
Saturated Fat 76.80g	384%
Polyunsaturated Fat 2.70g
Cholesterol 600mg	200%
Sodium 4126mg	179%
Total Carbohydrate 141.00g	51%
Dietary Fiber 21.30g	76%
Total Sugars 19.00g
Protein 196.30g	393%

Vitamin D 48IU	240%
Calcium 2063mg	159%
Iron 20mg	109%
Potassium 3146mg	67%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.4%

Protein: 25.9%

Carbs: 18.6%