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Ultimate Chicken & Steak Quesadillas

Rose
Ultimate Chicken & Steak Quesadillas for Dinner are packed with bold flavors, melty cheese, crispy tortillas, and juicy marinated meats — perfect for family meals, casual gatherings, or weekend treats.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine Mexican, Tex-Mex
Servings 4 servings
Calories 520 kcal

Equipment

  • skillet or grill pan
  • mixing bowl
  • knife
  • cutting board
  • spoon

Ingredients
  

  • 2 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp turmeric
  • 0.5 tsp paprika
  • to taste salt and black pepper
  • 8 oz sirloin steak, thinly sliced
  • 0.5 tsp paprika
  • 1 tbsp olive oil
  • 1 cup sliced button mushrooms (white or brown)
  • 1 tbsp butter
  • 1.5 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 4 large flour tortillas
  • 0.5 cup sour cream
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped parsley
  • 1 tsp chopped dill
  • 1 tsp chopped basil
  • pinch salt

Instructions
 

  • In a bowl, combine olive oil, garlic powder, onion powder, turmeric, paprika, salt, and pepper. Coat the chicken breasts evenly and let them marinate for at least 30 minutes (or up to 2 hours for deeper flavor). Cook the chicken on a skillet or grill for 5–7 minutes per side until fully cooked. Let rest for 5 minutes, then slice into thin strips.
  • Season the thinly sliced steak with salt, pepper, and paprika. Heat olive oil in a skillet over medium-high heat and sear the steak for 2–3 minutes until just cooked. Remove and set aside.
  • Melt butter in the same skillet over medium heat. Add mushrooms and sauté for 5–6 minutes until softened and lightly golden. Season with salt and pepper.
  • Mix sour cream, mayonnaise, lemon juice, parsley, dill, basil, and salt in a small bowl until smooth. Chill until ready to use.
  • Heat a skillet over medium heat. Place a tortilla in the pan, add a layer of cheddar and mozzarella, then add sliced chicken, steak, mushrooms, and a drizzle of herb sauce. Top with more cheese. Fold the tortilla in half and cook 2–3 minutes per side until golden and the cheese is melted. Repeat with remaining tortillas.
  • Remove from heat, let cool slightly, slice into wedges, and serve warm.

Notes

Try different cheese blends, add extra vegetables like peppers or spinach, or swap sour cream with Greek yogurt for a healthier version. Store leftovers in the fridge for up to 3 days or freeze without sauce for up to 2 months.

Nutrition

Calories: 520kcalCarbohydrates: 32gProtein: 38gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 105mgSodium: 620mgPotassium: 750mgFiber: 3gSugar: 3gVitamin A: 600IUVitamin C: 10mgCalcium: 200mgIron: 3.5mg
Keyword cheesy tortillas, chicken and steak, easy weeknight meal, family dinner, quesadillas
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