Quesadillas vs Mulitas vs Sincronizadas (The Complete Guide): Steak Quesadillas
Quesadillas vs Mulitas vs Sincronizadas: A complete guide to the similarities and differences between these three tasty Mexican dishes! From ingredients to cooking methods, I cover everything you need to know! Keep reading to explore why you need to make each one!
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Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the diced steak and beef taco seasoning to the hot skillet and toss to fully coat the steak. Cook the steak until all sides are nicely browned, then transfer to a plate or cutting board and wipe out your pan.
Add a little more olive oil to the pan and place one tortilla in the center. Top the tortilla with ¼ of the diced steak and ¼ of the shredded cheese then place a second tortilla on top and use your spatula to gently press it down.
Cook your steak quesadilla until the tortillas have browned and the cheese is melted inside (about 3-4 minutes per side). Repeat this same process with each quesadilla.
Slice each quesadilla into wedges if desired and serve immediately.
Notes
If you'd like to add some veggies, saute some sliced bell peppers and onions before assembling your quesadillas!
For spicier quesadillas, you can add a pinch of crushed red pepper flakes to the beef taco seasoning.
I prefer using 2 tortillas for my quesadillas, but you could also use 1 tortilla and fold it in half after adding the steak and cheese (you will want to use ⅛ of the meat and cheese per tortilla).
To store: Let the quesadillas cool then place them in an airtight container and refrigerate them for up to 4 days. You can also place them in a heavy-duty freezer bag with the air squeezed out and freeze them for up to 3 months.
To reheat: For the crispiest quesadillas, reheat them in the air fryer at 350°F (175°C) for 3-4 minutes. You can also reheat them in the oven at 350°F (175°C) for about 10 minutes. Microwave reheating is possible, but the quesadillas won't retain their crispness. Simply place stacked quesadilla slices on a plate and heat in 30-second increments until warmed to your satisfaction.