{"id":32273,"date":"2025-09-10T14:23:31","date_gmt":"2025-09-10T07:23:31","guid":{"rendered":"https:\/\/9amchef.com\/?p=32273"},"modified":"2025-09-10T14:23:31","modified_gmt":"2025-09-10T07:23:31","slug":"chipotle-steak-quesadilla","status":"publish","type":"post","link":"https:\/\/9amchef.com\/chipotle-steak-quesadilla\/","title":{"rendered":"Chipotle Steak Quesadilla"},"content":{"rendered":"\n
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JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

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Get ready to make the famous Chipotle-inspired Viral Steak Quesadilla with a delicious honey vinaigrette right in your own kitchen! This quesadilla brings the flavors of a Philly cheesesteak sandwich, but with an extra kick of spice.<\/p>\n\n\n\n

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Chipotle Steak Quesadilla<\/h2>\n\t\t

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**For the Steak:**<\/h4>
  • 1 pound flank steak<\/li>
  • 2 teaspoons minced garlic<\/li>
  • 1 teaspoon chili powder<\/li>
  • 1 teaspoon salt<\/li>
  • 1\/2 teaspoon oregano<\/li>
  • 1\/2 teaspoon black pepper<\/li>
  • 1\/2 teaspoon cumin<\/li>
  • 1\/2 teaspoon coriander<\/li>
  • 2 tablespoons adobo paste<\/li>
  • 2 tablespoons olive oil<\/li>
  • 1 tablespoon unsalted butter<\/li>
  • 1 tablespoon cilantro (finely chopped)<\/li>
  • Squeeze of lime juice<\/li><\/ul>

    **For the Vinaigrette:**<\/h4>
    • 1\/4 cup honey<\/li>
    • 1\/4 cup red vinegar<\/li>
    • 1 teaspoon mustard<\/li>
    • 2 teaspoons lime juice<\/li>
    • 1\/4 teaspoon black pepper<\/li>
    • Pinch of salt<\/li>
    • 1 teaspoon paprika<\/li>
    • 3 garlic cloves<\/li>
    • 1 teaspoon oregano<\/li>
    • 2 to 3 tablespoons adobo sauce<\/li>
    • 1 teaspoon chili powder<\/li>
    • 1\/2 cup neutral oil<\/li><\/ul>

      **For the Fajitas:**<\/h4>
      • 2 green bell peppers (thinly sliced)<\/li>
      • 1 red onion (thinly sliced)<\/li>
      • 1 to 2 tablespoons olive oil<\/li>
      • 1\/2 teaspoon garlic powder<\/li>
      • 1\/2 teaspoon onion powder<\/li>
      • 1\/2 teaspoon chili powder<\/li>
      • Black pepper (to taste)<\/li>
      • Salt (to taste)<\/li><\/ul>

        **For Assembly:**<\/h4>
        • Flour tortillas<\/li>
        • Monterrey Jack cheese (shredded)<\/li>
        • Hot salsa<\/li>
        • Sour cream<\/li><\/ul>\t<\/div>\n\t
          \n\t\t

          **Make the Vinaigrette:**<\/h4>
          1. In a food processor, combine honey, vinegar, mustard, lime juice, black pepper, salt, paprika, garlic cloves, oregano, adobo sauce, and chili powder.<\/li>
          2. Blend while streaming in the oil until smooth. Adjust flavors as needed and set aside.<\/li><\/ol>

            **Make the Fajitas:**<\/h4>
            1. In a pan over medium heat, saut\u00e9 bell peppers, onions, garlic powder, onion powder, chili powder, black pepper, and salt in olive oil for 7 to 8 minutes until softened. Set aside.<\/li><\/ol>

              **Prepare the Steak:**<\/h4>
              1. In a bowl, mix garlic, chili powder, salt, oregano, black pepper, cumin, coriander, adobo, and olive oil to create the marinade.<\/li>
              2. Coat the steak with the marinade and let it sit for at least 30 minutes.<\/li>
              3. Sear the steak in a heated cast iron skillet until cooked to your liking. Chop into small pieces and set aside.<\/li><\/ol>

                **Assemble the Quesadilla:**<\/h4>
                1. Heat a large pan and spray with oil. Place a tortilla in the pan.<\/li>
                2. Add cheese, fajitas, steak, salsa, and more cheese on one side of the tortilla. Fold over the other side and toast until golden brown.<\/li>
                3. Flip and repeat. Cut into pieces and serve warm with vinaigrette and sour cream for dipping. Enjoy!<\/li><\/ol>\t<\/div>\n\t
                  \n\t\t\t<\/div>\n\t
                  \n\t\t
                  Main Course<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
                  \n\t

                  Chipotle Steak Quesadilla<\/h2>\n\t\t

                  \n\t\t\t<\/p>\n\t

                  \n\t\t\t<\/div>\n\t
                  \n\t\t

                  **For the Steak:**<\/h4>
                  • 1 pound flank steak<\/li>
                  • 2 teaspoons minced garlic<\/li>
                  • 1 teaspoon chili powder<\/li>
                  • 1 teaspoon salt<\/li>
                  • 1\/2 teaspoon oregano<\/li>
                  • 1\/2 teaspoon black pepper<\/li>
                  • 1\/2 teaspoon cumin<\/li>
                  • 1\/2 teaspoon coriander<\/li>
                  • 2 tablespoons adobo paste<\/li>
                  • 2 tablespoons olive oil<\/li>
                  • 1 tablespoon unsalted butter<\/li>
                  • 1 tablespoon cilantro (finely chopped)<\/li>
                  • Squeeze of lime juice<\/li><\/ul>

                    **For the Vinaigrette:**<\/h4>
                    • 1\/4 cup honey<\/li>
                    • 1\/4 cup red vinegar<\/li>
                    • 1 teaspoon mustard<\/li>
                    • 2 teaspoons lime juice<\/li>
                    • 1\/4 teaspoon black pepper<\/li>
                    • Pinch of salt<\/li>
                    • 1 teaspoon paprika<\/li>
                    • 3 garlic cloves<\/li>
                    • 1 teaspoon oregano<\/li>
                    • 2 to 3 tablespoons adobo sauce<\/li>
                    • 1 teaspoon chili powder<\/li>
                    • 1\/2 cup neutral oil<\/li><\/ul>

                      **For the Fajitas:**<\/h4>
                      • 2 green bell peppers (thinly sliced)<\/li>
                      • 1 red onion (thinly sliced)<\/li>
                      • 1 to 2 tablespoons olive oil<\/li>
                      • 1\/2 teaspoon garlic powder<\/li>
                      • 1\/2 teaspoon onion powder<\/li>
                      • 1\/2 teaspoon chili powder<\/li>
                      • Black pepper (to taste)<\/li>
                      • Salt (to taste)<\/li><\/ul>

                        **For Assembly:**<\/h4>
                        • Flour tortillas<\/li>
                        • Monterrey Jack cheese (shredded)<\/li>
                        • Hot salsa<\/li>
                        • Sour cream<\/li><\/ul>\t<\/div>\n\t
                          \n\t\t

                          **Make the Vinaigrette:**<\/h4>
                          1. In a food processor, combine honey, vinegar, mustard, lime juice, black pepper, salt, paprika, garlic cloves, oregano, adobo sauce, and chili powder.<\/li>
                          2. Blend while streaming in the oil until smooth. Adjust flavors as needed and set aside.<\/li><\/ol>

                            **Make the Fajitas:**<\/h4>
                            1. In a pan over medium heat, saut\u00e9 bell peppers, onions, garlic powder, onion powder, chili powder, black pepper, and salt in olive oil for 7 to 8 minutes until softened. Set aside.<\/li><\/ol>

                              **Prepare the Steak:**<\/h4>
                              1. In a bowl, mix garlic, chili powder, salt, oregano, black pepper, cumin, coriander, adobo, and olive oil to create the marinade.<\/li>
                              2. Coat the steak with the marinade and let it sit for at least 30 minutes.<\/li>
                              3. Sear the steak in a heated cast iron skillet until cooked to your liking. Chop into small pieces and set aside.<\/li><\/ol>

                                **Assemble the Quesadilla:**<\/h4>
                                1. Heat a large pan and spray with oil. Place a tortilla in the pan.<\/li>
                                2. Add cheese, fajitas, steak, salsa, and more cheese on one side of the tortilla. Fold over the other side and toast until golden brown.<\/li>
                                3. Flip and repeat. Cut into pieces and serve warm with vinaigrette and sour cream for dipping. Enjoy!<\/li><\/ol>\t<\/div>\n\t
                                  \n\t\t\t<\/div>\n\t
                                  \n\t\t
                                  Main Course<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                                  Get ready to make the famous Chipotle-inspired Viral Steak Quesadilla with a delicious honey vinaigrette right in your own kitchen! This quesadilla brings the flavors of a Philly cheesesteak sandwich, but with an extra kick of spice.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[130],"tags":[],"class_list":["post-32273","post","type-post","status-publish","format-standard","hentry","category-main-course","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/32273","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=32273"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/32273\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=32273"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=32273"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=32273"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}