Perfect Quesadilla (Cheese, Beef, Vegetarian)

Ingredients

• 4 pieces 12‑inch flour tortillas (store‑bought or homemade (see video link))
• 6 tablespoons Unsalted butter (melted, about 84 g)
• 200 grams Medium sharp cheddar cheese (shredded)
• 200 grams Gruyère cheese (shredded)
• 200 grams Monterey Jack cheese (shredded)
• 200 grams Smoked cheddar cheese (shredded)
• 1 large Yellow onion (thinly sliced)
• 3.5 tablespoons Balsamic vinegar (good quality)
• 1 teaspoon Honey
• 8 ounces Sirloin cap (picanha) steak (trimmed, cut into thin strips after cooking)
• 3 tablespoons Canola oil (or other high‑heat oil)
• 2 tablespoons Olive oil (for vegetable filling)
• 6 pieces Trumpet mushrooms (or button mushrooms) (sliced; about 150 g)
• 1 small Shallot (thinly sliced)
• 1 small Zucchini (thinly sliced)
• 1 small Fresno chili (or any red chili) (thinly sliced; optional for heat)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare Cheese Blend

   Grate the medium sharp cheddar, Gruyère, Monterey Jack, and smoked cheddar. Combine in a mixing bowl and toss until evenly mixed.

   Time: PT5M

2. Butter the Tortillas

   Melt the unsalted butter in a small saucepan or microwave. Brush one side of each tortilla generously with melted butter; set the other side aside (unbuttered).

   Time: PT2M

3. Cook Plain Cheese Quesadilla (Store‑bought Tortilla)

   Heat a 12‑inch skillet over medium heat. Place a butter‑side‑down tortilla in the pan, sprinkle a generous amount of the cheese blend over the unbuttered half, then fold the tortilla over the cheese. Cook 2–3 minutes until golden, then flip and cook another 2–3 minutes until both sides are crisp and cheese is fully melted.

   Time: PT12M

   Temperature: Medium

4. Cook Plain Cheese Quesadilla (Homemade Tortilla)

   Repeat step 3 using a homemade tortilla. The texture will be slightly more delicate and flaky.

   Time: PT12M

   Temperature: Medium

5. Caramelize Onions

   Heat 3 Tbsp canola oil in a 10‑inch skillet over medium‑high heat. Add thinly sliced onion, season with salt, and stir frequently. Cook 5–8 minutes until softened and lightly charred.

   Time: PT8M

   Temperature: Medium‑high

6. Add Balsamic Glaze

   Pour 3.5 Tbsp balsamic vinegar into the onions, stir, and let reduce for 2–3 minutes until syrupy. Remove from heat and stir in 1 tsp honey.

   Time: PT3M

7. Sear Steak

   Pat the sirloin cap dry, season generously with salt and pepper. Heat a clean skillet with enough oil to coat the bottom until shimmering hot. Sear the steak 2–3 minutes per side for medium‑rare (130 °F). Let rest 5 minutes, then slice thinly against the grain.

   Time: PT10M

   Temperature: Medium‑high

8. Assemble Beef Quesadilla

   On a butter‑side‑down tortilla, spread a layer of cheese blend, add a handful of sliced steak, then top with the sweet‑sour caramelized onions. Fold the tortilla, butter the top side, and cook in the skillet 2–3 minutes per side until golden and cheese melted.

   Time: PT12M

   Temperature: Medium

9. Sauté Vegetarian Filling

   Heat 2 Tbsp olive oil in a 10‑inch skillet over medium heat. Add sliced trumpet mushrooms, season, and cook 2 minutes. Add sliced shallot, stir for a few seconds, then add zucchini and cook 5 minutes, stirring occasionally, until vegetables are softened and lightly colored. Finish with sliced Fresno chili and a pinch of salt.

   Time: PT7M

   Temperature: Medium

10. Assemble Vegetarian Quesadilla

    On a butter‑side‑down tortilla, layer cheese blend, then the sautéed vegetable mixture. Fold, butter the top side, and cook 2–3 minutes per side until crisp and cheese melted.

    Time: PT12M

    Temperature: Medium

11. Rest and Slice

    Transfer each cooked quesadilla to a cutting board, let rest 1 minute, then cut into 4 wedges with a sharp knife.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

45 g

Fat

35 g

Fiber

3 g