Steak and Egg Quesadilla

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  • Ingredients
    3 large EGGS
    1/4 pound skirt steak
    1 Tbsp. butter
    2 cups Chihuahua cheese, shredded
    4 flour tortillas
    3 Tbsp. oil
    salt and pepper, to taste

    Yields: 2 Servings

  • Nutritional Information

    Per serving: 1/2 of recipe

    Calories: 1,031

    Total fat: 76 g
    Saturated fat: 35 g
    Polyunsaturated fat: 11 g
    Monounsaturated fat: 17 g

    Cholesterol: 415 mg
    Sodium: 1550 mg
    Carbohydrates: 37 g
    Fiber: 2 g
    Sugar: 2 g
    Protein: 50 g
    Vitamin A: 411 mcg
    Vitamin D: 2 mcg
    Folate: 37 mcg
    Choline: 254 mg
    Calcium: 648 mg
    Iron: 3 mg
    Potassium: 244 mg

    This recipe is an excellent source of protein, vitamin A, calcium, and choline, and a good source of iron.


  1. SLICE skirt steak and COOK in a medium skillet over high heat, SEASONING with salt and pepper.

  2. REMOVE the cooked steak and ADD the butter. SCRAMBLE the eggs until fluffy and REMOVE from pan.

  3. ADD oil to a medium size skillet over medium heat. PLACE one tortilla in the pan and TOP with cheese, steak, eggs and cheese again to help it stay together. PLACE the other tortilla on top and COOK, turning once, until both sides are golden brown and the cheese is melted. REPEAT with additional tortillas and fillings.

  4. CUT into wedges and SERVE with your favorite salsa.

Insider Info

  • Make this dish vegetarian by subbing poblano peppers or onions for the steak.
  • Add a little spice by using Pepper Jack cheese.