Taco Bell Steak Quesadilla (Print Version)

# Ingredients:

→ For the Creamy Jalapeño Sauce

01 - ¼ cup mayonnaise
02 - 2 teaspoons minced pickled jalapeños
03 - 2 teaspoons pickled jalapeño juice (from the jar)
04 - ⅔ teaspoon sugar
05 - ½ teaspoon ground cumin
06 - ½ teaspoon paprika
07 - ⅛ teaspoon cayenne pepper
08 - ⅛ teaspoon garlic powder
09 - 1 dash salt

→ For the Quesadillas

10 - 1 pound sirloin steak
11 - 1 tablespoon cooking oil
12 - 1 teaspoon salt
13 - ½ teaspoon black pepper
14 - 4 burrito-size flour tortillas
15 - 1 cup cheddar cheese, shredded
16 - 1 cup Monterey Jack cheese, shredded
17 - 2 slices American cheese, torn into pieces

# Instructions:

01 - In a small bowl, combine the mayonnaise, minced pickled jalapeños, jalapeño juice, sugar, cumin, paprika, cayenne pepper, garlic powder, and salt. Stir until all ingredients are thoroughly incorporated and the mixture is smooth. Cover and refrigerate until ready to use. This sauce can be made up to 3 days ahead and stored in the refrigerator.
02 - Heat the oil in a large skillet over medium-high heat until shimmering. Season the sirloin steak with salt and pepper on both sides. Place the steak in the hot skillet and cook until desired doneness, about 3-4 minutes per side for medium. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes. This resting period allows the juices to redistribute throughout the meat.
03 - After resting, slice the steak against the grain into thin strips. Then cut the strips into smaller, bite-sized pieces. The steak should be tender and easy to bite through in the finished quesadilla.
04 - Heat a large skillet or griddle over medium heat. You'll want a flat cooking surface large enough to accommodate a folded tortilla. Allow it to heat evenly before adding the tortillas.
05 - Place one flour tortilla on the heated cooking surface. On one half of the tortilla, sprinkle ¼ cup each of the shredded cheddar and Monterey Jack cheeses, plus one-quarter of the American cheese pieces. Distribute one-quarter of the sliced steak evenly over the cheese. Spread approximately 1 tablespoon of the creamy jalapeño sauce on the empty half of the tortilla.
06 - Fold the sauce-covered half of the tortilla over the cheese and steak half to form a half-moon shape. Cook until the bottom side is golden brown and crispy, about 2-3 minutes. Carefully flip the quesadilla and cook the other side until similarly golden and crispy, and the cheese inside is completely melted, about 2 minutes more.
07 - Transfer the cooked quesadilla to a cutting board. Repeat the assembly and cooking process with the remaining ingredients to make a total of 4 quesadillas. Let each quesadilla rest for about 1 minute before cutting into triangular wedges. Serve immediately while hot and crispy.

# Notes:

01 - For authentic Taco Bell flavor, use a blend of cheddar, Monterey Jack, and American cheese as specified in the recipe.
02 - The creamy jalapeño sauce is the secret ingredient that gives these quesadillas their signature Taco Bell taste.
03 - Cook the quesadillas on medium heat to ensure the tortilla gets crispy and the cheese melts without burning.
04 - These quesadillas are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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