Taco Bell Steak and Poblano Rolled Quesadilla Recipe

This Taco Bell Steak and Poblano Rolled Quesadilla is the perfect blend of savory, smoky steak, the subtle heat of fire-roasted poblano peppers, gooey melted cheese, and a hint of spicy ranch sauce—honestly, it’s iconic.

How to make Taco Bell Steak and Poblano Rolled Quesadilla

The Taco Bell Steak and Poblano Rolled Quesadilla is a menu item featuring a rolled flour tortilla filled with marinated, grilled steak, fire-roasted poblano peppers, a blend of melty cheese, and a flavorful Spicy Ranch sauce.

Ingredients

For the Filling:

8 oz of steak (flank steak or sirloin works best)
1 poblano pepper (fire-roasted for that smoky touch)
1/2 tsp smoked paprika
1/2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp cumin
Salt and pepper (to taste)
1 tbsp olive oil

For the Cheesy Layer:

1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, or a similar mix)
1/4 cup cream cheese (optional, for creamier texture)

For the Sauce:

1/4 cup ranch dressing
1 tsp hot sauce (or more, depending on your spice tolerance)
1/2 tsp paprika

For Assembly:

4 large flour tortillas
Cooking spray or butter (for toasting the tortillas)

Instructions

Prepare the Steak

Season the steak with smoked paprika, chili powder, garlic powder, cumin, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Once hot, add the steak and cook for about 3–4 minutes on each side, or until it reaches your desired level of doneness.
Remove the steak from the heat and let it rest for 5 minutes before slicing it into thin strips.

Fire-Roast the Poblano Pepper

Place the poblano pepper directly on a gas burner or under the broiler in your oven, turning it occasionally, until the skin is charred (5–7 minutes).
Transfer the pepper to a bowl and cover it with plastic wrap for 10 minutes to steam.
Peel off the blackened skin, remove the seeds, and dice the pepper into small pieces.

Make the Spicy Ranch Sauce

In a small bowl, mix together ranch dressing, hot sauce, and paprika. Adjust the heat by adding more or less hot sauce to suit your preference.

Assemble the Quesadilla

Lay a tortilla flat and spread a thin layer of the spicy ranch sauce over one side.
Add a small layer of shredded cheese, followed by a few strips of cooked steak and diced roasted poblano pepper.
Sprinkle more cheese on top (this helps the quesadilla hold together).

Roll and Cook

Roll the tortilla tightly, like a burrito, ensuring the ingredients are snugly tucked inside.
Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or a small amount of butter.
Place the rolled quesadilla seam-side down on the skillet and cook for 2–3 minutes on each side, or until golden brown and crispy.

Serve and Enjoy

Slice the quesadilla into halves or smaller pieces for easy snacking.
Serve with extra spicy ranch sauce, guacamole, or sour cream on the side for dipping.

Tips for the Perfect Taco Bell Copycat Rolled Quesadilla

Marinate the Steak: For an even more flavorful result, marinate the steak for a few hours or overnight in a mix of olive oil, lime juice, garlic, and your favorite seasonings.
Cheese Melts Better When Freshly Shredded: If possible, grate your cheese off a block for better melting, as pre-shredded cheeses often contain additives that prevent them from melting perfectly.
Don’t Skip the Resting: Let the steak rest after cooking—it helps retain the juices and makes the meat tender.
Roast the Poblano Just Right: The charred skin of the poblano adds a smoky flavor, so don’t skimp on this step. If you can’t find poblano peppers, green bell peppers or jalapeños can work as alternatives.
Make It Your Own: Want it spicier? Toss in diced jalapeños or a sprinkle of cayenne. Prefer chicken over steak? Swap it out! This Taco Bell Steak and Poblano Rolled Quesadilla recipe is flexible and easy to customize.

What to serve with

Your homemade Taco Bell Steak and Poblano Rolled Quesadilla deserves the perfect sides to round out the meal and elevate those bold Tex-Mex flavors.

Spicy Ranch: Stick to the theme and serve extra spicy ranch sauce on the side! It adds a creamy and slightly peppery kick to every bite.
Guacamole: The rich, buttery texture of guacamole pairs perfectly with the smoky poblano and tender steak. Make fresh guac by mashing avocados with lime juice, salt, red onion, cilantro, and diced tomatoes.
Sour Cream: A dollop of plain sour cream gives a cooling contrast to the spiciness of the quesadilla. Add a sprinkle of lime zest or chopped cilantro for a fancy touch.
Salsa: Serve classic red salsa, roasted tomato salsa, or even a tomatillo-based green salsa (salsa verde). You can’t go wrong here!
Queso Dip: If you’re a cheese lover, a hot queso dip seasoned with jalapeños is a no-brainer. It doubles the indulgence factor.

Ingredients Substitutes

The beauty of a Taco Bell Steak and Poblano Rolled Quesadilla recipe is its versatility—there are plenty of ingredient substitutes that can give you a similar (or even upgraded) flavor while sticking to the original concept of Taco Bell’s Steak and Poblano Rolled Quesadilla.

1. Substitutes for Steak

If steak isn’t your preference or you’re looking for a budget-friendly or quicker alternative, here are a few options:

Chicken: Swap steak for chicken breast or thighs for a leaner option. Marinate and season the chicken the same way as the steak, and either grill, pan-sear, or bake it. Shred or dice the chicken for easy assembly.
Ground Beef: Sauté seasoned ground beef with taco spices (chili powder, cumin, paprika, garlic powder) for a classic, hearty alternative. Ground beef is inexpensive and cooks quickly.
Ground Turkey or Ground Chicken: A leaner option to keep things lighter. The mild flavor of turkey or chicken works well with the bold Tex-Mex spices of this dish.
Shrimp: Spicy, garlicky sautéed or grilled shrimp can be a delicious substitute for steak, offering a lighter, seafood-inspired version of the quesadilla.
Mushroom or Veggie Medley (Vegetarian Option): For a plant-based twist, use portobello mushrooms instead of steak. Slice them thick, marinate with similar spices, and sauté until tender.
Plant-Based Meat: Popular alternatives like Beyond Meat or Impossible Beef work as a fantastic vegan substitute for steak. Season it the same way as the steak in the recipe for similar results.

2. Substitutes for Poblano Peppers

Poblano peppers bring a slightly smoky and mild heat to the dish, but if you can’t find them, here are some alternatives:

Bell Peppers (Green or Red): Bell peppers are sweeter and lack the smokiness of poblanos, but roasting them will bring out their natural flavor. Go for green bell peppers to mimic poblanos’ color or red for a sweeter twist.
Anaheim Peppers: Anaheim peppers are a great substitute with a similar mild heat level. They can also be roasted and peeled like poblanos to replicate the smokiness.
Jalapeños: If you like heat, roasted jalapeños are a spicier alternative. Keep in mind they’re hotter than poblanos, so use them sparingly.
Canned Green Chiles: For a quick option, use fire-roasted diced green chiles from a can. They’re pre-roasted, flavorful, and convenient for tossing right into the filling.
Hatch Chiles: Hatch green chiles are seasonal but offer a smoky, mildly spicy flavor comparable to poblanos.

3. Substitutes for Cheese

Cheese is a key element for quesadillas, but you can easily swap it out for different flavors or dietary needs:

Cheddar Cheese: If you don’t have a Mexican cheese blend, shredded cheddar cheese works great. Use sharp cheddar for a tangier kick.
Monterey Jack: A semi-soft cheese like Monterey Jack melts beautifully and has a mild flavor. It’s a great 1:1 substitute.
Pepper Jack: For a spicy twist, use shredded pepper jack cheese, which has bits of jalapeño or other peppers mixed in.
Provolone or Mozzarella: These cheeses melt well and can be used in a pinch. Mozzarella adds a creamy texture but has a milder flavor, so pair it with bold seasonings.
Vegan Cheese: There are plenty of dairy-free, plant-based shredded cheese options available, like Daiya or Violife. Choose a brand that melts well for your quesadilla.

Final Thoughts

By pairing your Taco Bell Steak and Poblano Rolled Quesadilla with some of these sides and drinks, you’ll create a full feast bursting with bold, satisfying flavors.

More Taco Bell Recipes:

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