These loaded Steak & Chicken Quesadillas are packed with juicy seasoned steak, tender chicken, sautéed peppers and onions, and plenty of melty cheese. Igotchu Seasonings Taco Fiesta, Garlic Lovers, and Onion Garlic Sea Salt bring bold flavor to every bite, while a fresh homemade salsa seasoned with Garlic Lovers and Himalayan Salt & Pepper makes the perfect dipping sauce.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 6

Ingredients

For the Steak & Chicken

• 1 pound boneless, skinless chicken breasts, thinly sliced

• 1 pound steak, thinly sliced

• 2 tablespoons olive oil, divided

• 2 teaspoons Igotchu Seasonings Taco Fiesta, divided

• 1 teaspoon Igotchu Seasonings Garlic Lovers, divided

• 1 teaspoon Igotchu Seasonings Onion Garlic Sea Salt, divided

For the Quesadillas

• 1 green bell pepper, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 medium onion, thinly sliced

• 6 large flour tortillas

• 3 cups shredded Mexican-blend cheese

• Butter or olive oil, as needed for cooking

For the Homemade Salsa

• 4 Roma tomatoes, diced

• ¼ cup red onion, finely diced

• 1 jalapeño, seeded and finely diced

• ¼ cup fresh cilantro, chopped

• Juice of 1 lime

• ½ teaspoon Igotchu Seasonings Garlic Lovers

• ½ teaspoon Igotchu Seasonings Himalayan Salt & Pepper

Instructions

Step 1: Make the Homemade Salsa

Combine the tomatoes, red onion, jalapeño, cilantro, and lime juice in a bowl.

Season with Igotchu Garlic Lovers and Himalayan Salt & Pepper. Mix well and refrigerate while preparing the quesadillas.

Step 2: Cook the Chicken

Season the chicken with half of the Taco Fiesta, Garlic Lovers, and Onion Garlic Sea Salt.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken for 5–7 minutes, or until golden and cooked through. Remove and set aside.

Step 3: Cook the Steak

Season the steak with the remaining Taco Fiesta, Garlic Lovers, and Onion Garlic Sea Salt.

Add the remaining olive oil to the skillet and cook the steak for 3–5 minutes, or until browned and cooked to your liking. Remove and set aside.

Step 4: Sauté the Peppers & Onions

Add the bell peppers and onion to the same skillet.

Sauté for 4–5 minutes, until slightly softened but still have a little bite.

Combine the steak, chicken, peppers, and onions.

Step 5: Assemble the Quesadillas

Place a tortilla in a lightly buttered skillet over medium heat.

Sprinkle cheese over one half of the tortilla, add the steak and chicken mixture, then top with a little more cheese.

Fold the tortilla in half over the filling.

Step 6: Cook Until Golden

Cook for 2–3 minutes per side, until the tortilla is golden and crispy and the cheese is completely melted.

Repeat with the remaining tortillas.

Step 7: Slice & Serve

Let the quesadillas rest for a minute before slicing into wedges.

Serve hot with plenty of homemade salsa on the side.

Igotchu Tip

Put a little cheese under and over the meat mixture. It acts like delicious cheesy glue, helping keep all that steak, chicken, peppers, and onions tucked inside when you cut the quesadillas. 🌮🧀🥩