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Spicy Steak Quesadillas

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“Wolfgang Puck recipe that is to-die for! And makes excellent leftovers for lunches.”

Ingredients Nutrition

  • 4 flour tortillas, each 12 inches in diameter
  • 34 cup shredded cheddar cheese
  • 1 (8 ounce) sirloin steaks, grilled, thinly sliced
  • 1 jalapeno, minced
  • 34 cup salsa, drained of excess liquid
  • 1 tablespoon vegetable oil


  1. Place 2 of the flour tortillas on a work surface; evenly spread 1/4 cup of the cheese on top of each tortilla. Divide the steak evenly between the 2 tortillas. Sprinkle with jalapeno to taste. Spoon 1/4 cup of the salsa over each; top with the remaining cheese. Place another tortilla on top of each quesadilla; press down firmly with your hands to seal.
  2. Heat a large skillet over high heat; add 1 1/2 teaspoon of the oil. Lower heat to medium; transfer one of the quesadillas to the pan. Cook until bottom tortilla is golden brown, about 2 minutes. Slide quesadilla to a dinner plate; invert another plate over it. Hold them together; flip plates to leave the quesadilla browned side up. Slide tortilla back into the hot pan to cook the other side until golden brown, about 2-3 minutes. Repeat with remaining quesadilla.

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