Best Chipotle Quesadillas Recipe 

Want to try the quesadillas that are all the rage at Chipotle? You can make these quesadillas at home and serve them with a spicy dipping sauce.  


For the fajita veggies: – 1 red bell pepper sliced – 1 green bell pepper sliced – 1 red onion thinly sliced – 2 jalapeños seeded and thinly sliced – 1 tablespoon chili powder – 1 teaspoon fine sea salt – 1 teaspoon black pepper – 1 teaspoon smoked paprika – 1 teaspoon onion powder – 1 teaspoon garlic powder – 1 teaspoon ground cumin – 1 pinch cayenne pepper optional, if you want some heat For the quesadillas: – 1 batch marinated flank steak as for flank steak tacos – Burrito-size flour tortillas 10-12 inch – Shredded monterey jack cheese – Shredded queso blanco – Sour cream or Mexican crema see note – Chipotle vinaigrette


Mix fajita veggie seasonings in a small basin. Mix with cut peppers and onions. Set aside.  

Step 1

Heat a big cast iron skillet or griddle on medium-high. Apply little oil. Cook the marinated steak in batches for 3-5 minutes per side until done (Medium Rare: 130-135°F; Medium: 135-145°F; Well: 145-155°F).  

Step 2

The onions should be mushy but the peppers still bite after 5-7 minutes of cooking the fajita veggies. Remove cooked steak and vegetables to plates.   

Step 3

If needed, clean your griddle with a paper towel before toasting quesadillas. Thinly slice cooked beef against the grain for quesadillas.   

Step 4

Cover half a tortilla with grated cheese as desired. Add your preferred steak, fajita veggies, and cheese. Wrap the tortilla around the fillings.  

Step 5

Cook each quesadilla on the griddle. Heat for 2-3 minutes per side until toasted and cheese melts.  

Step 6

Sour cream and vinaigrette can be mixed to form a sauce. Slice and dip quesadillas in sauce.  

Step 7

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