Steak and Egg Quesadilla

Steak and Egg Quesadilla


  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.


  • 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


Make this dish vegetarian by subbing poblano peppers or onions for the steak.

Add a little spice by using Pepper Jack cheese.

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

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.