Best 10 Steak Quesadillas With Hot Peach Salsa Recipes

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Steak quesadillas with hot peach salsa are a delightful blend of flavors and textures that create a culinary experience like no other. This dish combines the tender and juicy steak with the crispy quesadilla and the sweet and spicy hot peach salsa, resulting in a harmonious taste sensation. Whether you're hosting a casual get-together or seeking a satisfying meal, this recipe will surely impress your taste buds and leave you craving more.

Let's cook with our recipes!

STEAK QUESADILLAS WITH HOT PEACH SALSA



Steak Quesadillas With Hot Peach Salsa image

Make and share this Steak Quesadillas With Hot Peach Salsa recipe from Food.com.

Provided by Boomette

Categories     Steak

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

4 peaches, peeled and finely chopped
1 red onion, finely chopped
1 jalapeno chile, seeded and finely chopped
1/4 cup cilantro, chopped
1/2 cup fresh lime juice
2 tablespoons fresh lime juice
6 tablespoons extra virgin olive oil, plus more
extra virgin olive oil, for drizzling
1 (2 lb) flank steaks
salt and pepper
8 flour tortillas
2 cups monterey jack cheese, shredded
sour cream, for serving

Steps:

  • In a large bowl, combine the peaches, 1/2 cup red onion, the jalapeno, cilantro, 1/2 cup lime juice and 1/4 cup olive oil. Cover and refrigerate.
  • In a large resealable plastic bag, combine the remaining red onion and 2 tablespoons each lime juice and olive oil. Add the steak to the bag, shaking. Refrigerate for at least 4 hours or overnight.
  • Preheat a grill to medium-high. Pat the steak dry, drizzle with olive oil and season with salt and pepper. Grill, covered, for 5 minutes on each side for medium-rare. Let rest for 10 minutes; slice.
  • Preheat a large cast-iron skillet on the grill. Cover half of each tortilla with steak slices. Season the salsa with salt and pepper. Dollop 1/4 cup each salsa and cheese on the tortillas; fold in half.
  • Drizzle olive oil in the skillet. Working in batches, add the quesadillas and cook until golden, 2 minutes on each side. Cut into wedges; serve with the remaining salsa and the sour cream.

STEAK QUESADILLAS WITH ROASTED TOMATILLO AND APPLE SALSA



Steak Quesadillas with Roasted Tomatillo and Apple Salsa image

Provided by Marcela Valladolid

Time 45m

Yield 4 servings

Number Of Ingredients 21

1 (1-pound) skirt steak
Salt and freshly ground black pepper
3 tablespoons vegetable oil
8 (8-inch) flour tortillas
2 cups shredded mozzarella cheese, divided
2 cups Roasted Tomatillo and Apple Salsa, recipe follows
Eva's Chunky Guacamole, recipe follows
1 pound tomatillos, husked and rinsed
2 green apples, such as Granny Smith, quartered
2 whole cloves garlic, unpeeled
1/2 white onion
2 jalapeno chile, stemmed
2 tablespoons olive oil
Salt and freshly ground black pepper
3 ripe avocados, cut into 1/2-inch dice
2 medium ripe tomatoes, seeded and cut into 1/2-inch dice
1 small white onion, finely chopped
1/4 bunch fresh cilantro, chopped
1/2 serrano chile, finely minced
2 small lemons, about 4 tablespoons
1 teaspoon kosher salt

Steps:

  • Place the steak in a glass dish. Sprinkle the steak on both sides with salt and pepper. Let stand at least 15 minutes and up to 1 hour to tenderize, turning the steak occasionally.
  • Heat the oil in a large, heavy skillet over high heat. Add the steak and saute to desired doneness, about 3 minutes per side for rare. Transfer the steak to a cutting board. Let rest 5 minutes. Slice thinly across the grain.
  • Place 4 tortillas in the skillet with the pan juices and heat over medium-high heat, working in batches if necessary. Place 1/2 cup cheese on top of each one and top with 4 ounces sliced meat. Place the remaining 4 tortillas on the top. Cook until the cheese start to melt, about 2 minutes. Flip and cook until golden and the cheese is melted, another 2 minutes on the other side.
  • Remove the quesadillas from the skillet. Peel open the quesadilla and spoon about 1/2 cup Roasted Tomatillo and Apple Salsa on top. Close the quesadilla and slice into quarters. Serve with Eva's Chunky Guacamole.
  • Preheat the oven to 350 degrees F.
  • Place the tomatillos, apples, garlic, onion and jalapenos on a baking sheet. Toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper and roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Puree all the ingredients in a blender until smooth. Season with salt and pepper. Makes 3 1/2 cups.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  • In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice, and salt, to taste. Stir gently until well combined. Transfer to a serving bowl and serve.
  • Cook' s Note: To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving.

HAWAIIAN-STYLE QUESADILLAS



Hawaiian-Style Quesadillas image

I made up this ham and pineapple quesadilla recipe when I worked at a cafe and was craving Hawaiian-style pizza. We were serving Mexican food that day so I had to work with the ingredients on hand. I have made this repeatedly since. My favorite quesadilla. I like to mix sour cream and salsa in a small bowl and dip it.

Provided by iamscaredofflies

Categories     Main Dish Recipes     Pork     Ham

Time 35m

Yield 10

Number Of Ingredients 6

10 flour tortillas
1 ½ pounds sliced ham
3 (8 ounce) packages shredded mozzarella and Cheddar cheese blend
1 (8 ounce) jar salsa
1 (15 ounce) can pineapple chunks, drained
1 (8 ounce) carton sour cream

Steps:

  • Heat a griddle over medium-high heat. Toast one side of a tortilla, 1 to 2 minutes. Lay 2 to 3 slices of ham on the other side of the griddle to heat through. Flip toasted tortilla over, sprinkle with mozzarella and Cheddar cheese blend, layer with hot ham, spread with desired amount of salsa, sprinkle with desired amount of pineapple, and fold tortilla in half.
  • Turn quesadilla over and continue to cook until cheese is melted and tortilla has reached desired crispness, 2 to 4 minutes. Cut into wedges with a pizza cutter. Repeat with remaining ingredients. Serve with sour cream.

Nutrition Facts : Calories 566.5 calories, Carbohydrate 41.3 g, Cholesterol 96.8 mg, Fat 31 g, Fiber 3.2 g, Protein 31.2 g, SaturatedFat 16.6 g, Sodium 1749.1 mg, Sugar 6.9 g

CHEESESTEAK QUESADILLA RECIPE BY TASTY



Cheesesteak Quesadilla Recipe by Tasty image

Here's what you need: olive oil, skirt steak, salt, pepper, onion, green bell pepper, large flour tortillas, provolone cheese, fresh parsley, cheese sauce

Provided by Claire Nolan

Categories     Lunch

Yield 2 quesadillas

Number Of Ingredients 10

1 tablespoon olive oil
½ lb skirt steak, sliced into thin strips
salt, to taste
pepper, to taste
¼ cup onion, julienned
¼ cup green bell pepper, julienned
2 large flour tortillas
4 slices provolone cheese, double for 2 quesadillas
fresh parsley
1 cup cheese sauce

Steps:

  • Heat olive oil in a large skillet and add the strips of skirt steak. Season with salt & pepper and cook 5-7 minutes. Remove from the pan.
  • Add onion and bell peppers to the pan and cook until slightly soft. Remove from skillet.
  • Place the tortilla in the pan and add a layer of cheese on half of the tortilla followed by the steak, peppers and onions. Top with more cheese and fold in half.
  • Cook for 6 minutes over medium heat, flipping half way.
  • Serve with cheese sauce and garnish fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 710 calories, Carbohydrate 35 grams, Fat 40 grams, Fiber 1 gram, Protein 47 grams, Sugar 10 grams

STEAK QUESADILLAS



Steak Quesadillas image

Steak-and-cheese quesadillas, served with a side of black-bean salsa, make a quick, delicious dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 14

1 can (15 1/2 ounces) black beans, drained and rinsed
1/2 cup cilantro, roughly chopped
2 plum tomatoes, cut into 3/4-inch pieces
1 avocado, halved, pitted, peeled, and cut into 3/4-inch pieces
1 tablespoon fresh lime juice
1/8 to 1/4 teaspoon cayenne
Coarse salt and ground pepper
1 strip steak (8 ounces and 1 inch thick)
1/2 teaspoon dried oregano
3 teaspoons olive oil
4 flour tortillas (10-inch or burrito-style)
1 1/2 cups grated pepper Jack cheese (6 ounces)
1 medium red onion, halved and thinly sliced
1/4 cup reduced-fat sour cream

Steps:

  • In a medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice, and cayenne; stir to combine. Season with salt and pepper.
  • Rub steak with oregano; season with salt and pepper. In a 10-inch skillet, heat 1 teaspoon oil over high. Add steak to skillet, and cook, turning once, until browned and still rare, 2 to 3 minutes per side. (Steak will cook a little longer in the quesadillas during baking.) Transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick.
  • Preheat oven to 425 degrees with racks in upper and lower thirds. Brush one side of each tortilla with remaining 2 teaspoons oil. Place 1 tortilla, oiled side down, on each of two baking sheets. Dividing evenly, layer with half the cheese, then onion and steak, ending with remaining cheese. Top with remaining tortillas, oiled side up. Press lightly to seal. Bake, turning over once (with a wide spatula), until lightly browned and crispy, about 5 minutes per side. Transfer to a cutting board; cut each quesadilla into 6 triangles. Serve with black-bean salsa and sour cream.

BEEF QUESADILLAS WITH SALSA



Beef Quesadillas with Salsa image

These easy, cheesy steak quesadillas are packed with beef and topped with pineapple salsa. And because it's a little sweet and not too spicy, they are very kid friendly.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings (4-1/2 cups salsa).

Number Of Ingredients 15

3/4 pound beef top sirloin steak, cut into thin strips
1/8 teaspoon salt
1/8 teaspoon pepper
2 to 3 tablespoons olive oil, divided
1-1/2 cups shredded pepper Jack cheese
4 flour tortillas (10 inches)
SALSA:
4 medium tomatoes, chopped
1-1/2 cups cubed fresh pineapple
1/2 cup chopped onion
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Steps:

  • Sprinkle steak with salt and pepper. In a large skillet, saute steak in 1 tablespoon oil until no longer pink. , Sprinkle 1/4 cup cheese over one side of each tortilla; top with 1/3 cup beef and remaining cheese. Fold tortillas over. , In another large skillet, cook two quesadillas in 1 tablespoon oil over medium heat for 1-2 minutes on each side or until cheese is melted. Repeat with remaining quesadillas and oil. Cut into wedges., In a large bowl, combine the salsa ingredients; serve with quesadillas. Cover and refrigerate remaining salsa.

Nutrition Facts : Calories 645 calories, Fat 33g fat (12g saturated fat), Cholesterol 92mg cholesterol, Sodium 1067mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 9g fiber), Protein 34g protein.

SOUTHWEST STEAK QUESADILLAS



Southwest Steak Quesadillas image

Colorful peppers and onions make this fantastic dish look as great as it tastes. As an added bonus, folding over one larger tortilla (instead of using two smaller ones) saves you a few grams of fat. -Caroline Shively, Alexandria, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 each small green, sweet red and yellow peppers, finely chopped
1 small red onion, finely chopped
4 fat-free flour tortillas (10 inches)
1/2 cup shredded reduced-fat cheddar cheese
1 cooked Southwest Steak, chopped
1/4 cup minced fresh cilantro
2 tablespoons chopped seeded jalapeno pepper
Salsa, guacamole and reduced-fat sour cream, optional

Steps:

  • In a large nonstick skillet coated with cooking spray, cook and stir the peppers and onion over medium-high heat until tender. Transfer to a small bowl., Coat the same skillet with cooking spray; add one tortilla. Sprinkle 2 tablespoons cheese over half of tortilla. Top with a fourth of the steak, 1/3 cup pepper mixture, 1 tablespoon cilantro and 1-1/2 teaspoons jalapeno., Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted; remove. Repeat for remaining quesadillas, spraying pan as needed. Cut into wedges; serve with salsa, guacamole and sour cream if desired.

Nutrition Facts : Calories 379 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 772mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein.

SPICY STEAK QUESADILLAS



Spicy Steak Quesadillas image

Make and share this Spicy Steak Quesadillas recipe from Food.com.

Provided by EmilyStrikesAgain

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 flour tortillas, each 12 inches in diameter
3/4 cup shredded cheddar cheese
1 (8 ounce) sirloin steaks, grilled, thinly sliced
1 jalapeno, minced
3/4 cup salsa, drained of excess liquid
1 tablespoon vegetable oil

Steps:

  • Place 2 of the flour tortillas on a work surface; evenly spread 1/4 cup of the cheese on top of each tortilla. Divide the steak evenly between the 2 tortillas. Sprinkle with jalapeno to taste. Spoon 1/4 cup of the salsa over each; top with the remaining cheese. Place another tortilla on top of each quesadilla; press down firmly with your hands to seal.
  • Heat a large skillet over high heat; add 1 1/2 teaspoon of the oil. Lower heat to medium; transfer one of the quesadillas to the pan. Cook until bottom tortilla is golden brown, about 2 minutes. Slide quesadilla to a dinner plate; invert another plate over it. Hold them together; flip plates to leave the quesadilla browned side up. Slide tortilla back into the hot pan to cook the other side until golden brown, about 2-3 minutes. Repeat with remaining quesadilla.

Nutrition Facts : Calories 407.9, Fat 25.8, SaturatedFat 10.5, Cholesterol 77.8, Sodium 653.5, Carbohydrate 18.9, Fiber 1.8, Sugar 2.3, Protein 24.5

PHILLY CHEESESTEAK QUESADILLAS



Philly Cheesesteak Quesadillas image

A family favorite in my household!

Provided by Jen2370

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 6

1 (1 pound) beef top sirloin, thinly sliced
2 small onions, sliced
2 green bell peppers, sliced
1 cup barbeque sauce (such as Bull's-Eye® Texas-Style Bold Barbeque Sauce)
8 (10 inch) flour tortillas
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat a skillet over medium heat; cook and stir beef until browned, 5 to 7 minutes. Add onions and green bell peppers to beef; cook and stir until softened, 5 to 10 minutes. Pour barbeque sauce over beef mixture and simmer until sauce is slightly reduced, about 10 minutes.
  • Lay 4 tortillas on a baking sheet and top each with beef mixture and Cheddar cheese. Top each Cheddar cheese layer with a tortilla.
  • Bake in the preheated oven for 10 minutes; flip the quesadillas and cook until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 926.7 calories, Carbohydrate 101.3 g, Cholesterol 108.4 mg, Fat 36.4 g, Fiber 6.3 g, Protein 46.3 g, SaturatedFat 17.1 g, Sodium 1984.8 mg, Sugar 22.2 g

STEAK FAJITA QUESADILLAS RECIPE BY TASTY



Steak Fajita Quesadillas Recipe by Tasty image

Here's what you need: skirt steak, olive oil, salt, pepper, chili powder, cumin, onion, garlic, bell peppers, jalapeño pepper, butter, large tortillas, mexican blend cheese, guacamole, sour cream, salsa

Provided by Robin Broadfoot

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

1 lb skirt steak
2 tablespoons olive oil
salt, to taste
pepper, to taste
1 teaspoon chili powder
1 teaspoon cumin
1 onion, sliced
4 cloves garlic, sliced
3 bell peppers, sliced
1 jalapeño pepper, sliced
1 tablespoon butter
4 large tortillas
2 cups mexican blend cheese
guacamole
sour cream
salsa

Steps:

  • Season skirt steak with olive oil, salt, pepper, chili powder, and cumin.
  • Cook on high heat for roughly 3 minutes each side, for medium-rare.
  • Let the steak rest for 10 minutes.
  • While the steak is resting, sauté onion and garlic until slightly translucent. Add bell peppers, jalapeño, salt, and pepper, cook slightly.
  • Slice the steak into strips.
  • Mix the steak into the pepper mix. Remove from heat and set aside.
  • In a clean pan, melt butter. Lay the tortilla on the buttered pan, add cheese, fajita mixture, more cheese, then top with another tortilla and pat it down.
  • Flip the quesadilla over and cook the other side until it's golden.
  • Remove from pan and cut into quarters or eighths. Repeat these steps with the remaining tortillas.
  • Serve immediately with sour cream, salsa, and guacamole.
  • Enjoy!

Nutrition Facts : Calories 732 calories, Carbohydrate 40 grams, Fat 40 grams, Fiber 3 grams, Protein 50 grams, Sugar 9 grams

Tips:

  • For the best flavor, use ripe peaches for the salsa.
  • If you don't have fresh peaches, you can use canned peaches. Just be sure to drain them well before using.
  • Feel free to adjust the amount of jalapeño pepper in the salsa to taste. If you like it spicy, add more. If you prefer it mild, use less.
  • You can also add other ingredients to the salsa, such as chopped cilantro, red onion, or lime juice.
  • Be sure to heat the tortillas thoroughly before filling them with the steak and salsa. This will help to prevent them from breaking.
  • If you don't have a griddle, you can cook the steak in a large skillet over medium-high heat.
  • Serve the quesadillas with your favorite toppings, such as guacamole, sour cream, or Pico de Gallo.

Conclusion:

Steak quesadillas with hot peach salsa are a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The steak is cooked to perfection and the salsa is a perfect complement to the rich flavor of the meat. These quesadillas are sure to be a hit with everyone who tries them.

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