This copycat steak fajita quesadilla recipe is sure to satisfy your chipotle cravings. The combination of tender steak, flavorful vegetables, and melted cheese make for a delicious and filling meal. And it’s based on the exact ingredients listed on their website. It doesn’t get any closer than this.Jump to Recipe
Why Make it at Home?
Chipotle makes their proteins in big batches, and keeps them in warming trays to serve throughout the day. That’s not a bad thing, it’s efficient and convenient for employees and customers alike. But when making it at home you have the luxury of cooking the perfect steak to your preferred doneness, and eating it fresh.
On top of all that, steak is pretty expensive when you order it from chipotle. The viral Keith Lee Meal this is based on costs about $13. Combined with my chipotle honey vinaigrette and corn salsa recipes, you can recreate the entire meal at home for less than $7 a serving!
What Makes a Good Quesadilla?
Tortilla – The best tortillas are homemade (tortilla recipe here), but if you have a Mexican grocery nearby then that’s the next best thing. Just be sure the tortillas are at least 10 inches, ideally 12 for this recipe.
Steak – Chipotle states that they use a wide variety of beef cuts to make their steak. That’s not very realistic for the home kitchen so I’ve opted for just one: top sirloin. I personally believe this to be the best out of all the cuts chipotle uses. It’s flavorful, tender, and cheap. The steak marinade uses the same adobo sauce used in the chipotle-honey vinaigrette.
Fajita Veggies – What separates this from the regular steak quesadilla. Chipotle’s fajita veggies are made with red onion and green bell pepper, seasoned with dried oregano and salt.
Cheese – Monterey jack cheese is the cheese used by Chipotle. Grate your own for the best result.
Chipotle Copycat Steak Fajita Quesadilla
- Adobo Sauce
1 can chipotle peppers in adobo
6 cloves garlic
1 ½ tsp cumin
1- 1.5 lbs top sirloin steak
1 1/2 tsp ancho chili powder
1 tbsp neutral oil oil
3 tbsp adobo sauce
1 tsp oregano
Salt and pepper
- Fajita Veggies
1 tbsp neutral oil
½ red onion
1 green bell pepper
¼ tsp salt
¼ tsp dried oregano
- Other Ingredients
4 oz shredded monterey jack cheese
1 large tortilla
- To make the Adobo Sauce:
- In a blender combine chipotle peppers in adobo, garlic, and cumin. Blend until a smooth paste forms. Set aside.
- To marinate the Steak:
- Take steak and season both sides with salt and pepper.
- In a bowl, mix together oil, chili powder, oregano, and 3 tablespoons of the blended adobo sauce. Rub the spice mixture onto the steak and let it marinate for at least 1 hour at room temperature.
- To cook the Fajita Veggies:
- Chop the green bell pepper and onion into strips.
- In a large pan on medium heat, add oil. Once it begins to shimmer, add both veggies and season with salt and oregano.
- Cook, mixing occasionally, for about 5 minutes, until softened. Set aside.
- To cook the Steak:
- In the same pan, add an additional tbsp of oil. Add the steak and cook the steak on medium heat, flipping occasionally until it reaches your desired doneness.
- Remove and let rest for at least five minutes.
- Chop into small pieces and set aside.
- Making the Quesadilla
- Take a warmed tortilla, place half the cheese in the middle, layer with chopped steak and fajita veggies*. Top with remaining cheese. Fold the sides over to cover.
- toast the entire quesadilla on an oiled pan on medium-low heat for 2-3 minutes to seal and crisp up. Flip and fry the other side until browned and crispy.
- Cut in half serve immediately
- *This recipe makes enough steak and fajita veggies for 3-4 quesadillas. Hope you like leftovers!