Steak fajita quesadillas are a fast, easy way to utilize leftovers to produce an additional and equally delicious weeknight dinner. Any time I make steak fajitas I grill double the amount of meat and veggies and set some apart for for supper later in the week. I use my Weber griddle to reheat the beef and veggie filling then put it into a spinach tortilla, top it with lots of cheddar cheese, fold the tortilla in half and place it right back onto the griddle until the cheese is melted and the tortilla is crispy. Serve with sour cream, guacamole and tortilla chips your favorite salsa and wah-lah dinner is on the table in less than 20 minutes.

20 Minute Steak Fajita Quesadillas


Leftover flank steak, onions and bell peppers -2 1/2 pounds
6 spinach tortillas (6 to 8″)
2 1/4 cups shredded cheddar cheese
For serving, salsa, sour lotion, guacamole


Replace the grate with a griddle and preheat the grill over medium heat for 10-15 minutes. Clean the grill with coconut oil. Place meat and veggies on the griddle in a single layer, for approximately 7-10 minutes, stirring occasionally, till warmed through. Remover veggies and the beef from the grill, keep warm and set aside.

Gently brush one side of each tortilla with olive oil.

Carefully put each quesadilla on the griddle and grill for about 4-6 minutes, turning once, or before the quesadilla is warmed through and the tortilla has turned golden brown. Eliminate from the grill and let rest for approximately 1 minute before cutting the quesadilla into wedges. Serve immediately with the sour cream and guacamole.