Steak and cheese quesatacos
Quick quesatacos: corn tortillas crisped on a layer of melted cheese, then filled with seared chopped steak, onion and cilantro, with salsa for dipping.
- Prep
- 6 min
- Cook
- 14 min
- Serves
- 2
- Per serve
- 780 kcal
Ingredients
Method
Toss the steak with the chili powder, cumin, garlic powder and salt. Dice the onion, chop the cilantro and mix them together. Warm the salsa in a small bowl in the microwave.
Heat the oil in a large nonstick skillet over high heat. Add the steak in a single layer and sear, stirring once or twice, until browned outside and cooked through. Tip into a bowl and wipe the pan.
Turn the heat to medium. Sprinkle about 25 g (1/4 cup) cheese into a tortilla-size circle in the pan and set a tortilla right on top. Do a second one next to it. Cook until the cheese melts, bubbles and turns golden and lacy at the edges.
Leave the cheese crust underneath. Spoon steak over half of each tortilla, then use a thin spatula to fold it in half so the crispy cheese is on the outside. Press and cook about 30 seconds per side to heat through.
Repeat with the remaining cheese and tortillas, two at a time. Keep the finished quesatacos warm on a plate.
Open each taco slightly and stuff with onion and cilantro. Serve with the warm salsa for dipping and lime wedges.
Tips
- Wait until the cheese releases on its own and looks golden before flipping; if it sticks, give it another 20 seconds.
- Oaxaca cheese melts into the stretchiest pull; Monterey Jack or a Mexican blend is a fine swap.
- Some supermarket corn tortillas include wheat flour, and some chili powders and salsas can too, so check every label if you need it gluten-free.
