Jun 17 , 2020
Quesadillas are a timeless and tasty option, simple enough to throw together on a weeknight but versatile enough to dress up if you want something more special. When you add Frontière Natural Meats Bison Strip Steak, you’ll elevate those cheesy tortillas with tender, high-protein meat that really makes the meal.
This recipe is so versatile that you make adjustments as you go. Are you a cheese and tortilla purist? Skip the onions and peppers. Want more veggies? Add in mushrooms or chopped spinach.
Of course, we love adding some wholesome, hearty meat into the mix. For these quesadillas, we used All Natural Bison Strip Loin Steak from Frontière Natural Meats. The meat is lean but tender, simple to cook and delicious smothered in a little cheese. We chose to add a homemade pico de gallo just for fun!
Bison Strip Steak Quesadillas
Makes two large quesadillas and a big bowl of pico de gallo
For the pico de gallo:
1/2 red onion, finely diced
5-6 roma tomatoes, finely diced
1-2 serrano or jalapeno peppers, finely diced
3 Tbsp chopped cilantro
1 lime, juiced
1/4 tsp cumin
Salt and pepper to taste
For the quesadillas:3 tbsp olive oil, divided
10 oz Frontiere Natural Meats All Natural Bison Strip Steak
Salt and pepper
1/2 red onion, diced
1 green bell pepper, diced
2 cups shredded Monterey Jack cheese
4 10-inch tortillas
Method For the pico de gallo:
Mix all ingredients in a large bowl and stir together. Adjust seasoning to taste.
Note: Paired with tortilla chips, this makes a great snack while cooking the rest of the quesadilla.
For the quesadillas:
Start by cooking the steak. From refrigerated, allow the steak to come to room temp for about 30 minutes. Season both sides with salt, pepper and a few dashes of cumin.
Heat a skillet to high and add 1 Tbsp of olive oil. Sear the steak for about 1 minute. Flip and cook for 1 minute more. Turn heat down to medium and cook for about 5-6 minutes. Flip and cook another five minutes, or until an internal thermometer reads 145 degrees for medium-rare. Remove from the skillet and allow to rest.
In the same pan, add another 1 Tbsp of olive oil. Sauté the red onion and bell pepper together until tender and translucent, about 5 minutes. Remove peppers and onions to a bowl.
Add 1 Tbsp oil to the skillet. Place one tortilla in the skillet and top with 1/2 cup cheese and half the peppers and onions. As the cheese begins to melt, slice the bison steak against the grain into thin bite-sized pieces. Arrange steak on the tortilla, then top with remaining 1/2 cup cheese and another tortilla on top. Use a wide spatula to flip the entire quesadilla over and allow the cheese to melt and the bottom tortilla to brown. Remove from the skillet and repeat steps for a second quesadilla.
Serve with pico de gallo and other desired toppings such as sour cream, salsa or guacamole.