LOADED STEAK QUESADILLAS

If you’re looking for a quick, hearty meal packed with flavor, these Loaded Steak Quesadillas are the answer. Featuring tender sirloin steak, melted taco blend cheese, fire-roasted corn, black beans, and a variety of spices, this dish takes the classic quesadilla up a notch. Serve them with avocado, fresh lime juice, and chopped cilantro for a deliciously satisfying meal that’s perfect for lunch or dinner.

Ingredients:

For the Steak and Filling:

• 1 lb. sirloin steak
  Sirloin steak is tender and flavorful, making it perfect for quesadillas. You can also use flank steak or skirt steak as a substitute.
• ½ cup fire-roasted corn, drained
  Fire-roasted corn adds a smoky, charred sweetness that complements the beef. You can use canned, frozen, or fresh grilled corn.
• ½ cup black beans, rinsed and drained
  Black beans provide protein and a creamy texture to balance the steak and corn.
• ½ cup cherry tomatoes, sliced
  Cherry tomatoes add a burst of freshness and slight acidity to cut through the richness of the cheese and beef.
• ½ avocado, diced (for topping)
  Creamy avocado makes the perfect cool, fresh topping for these quesadillas.
• 2 cups taco blend shredded cheese
  A mix of cheeses like cheddar, Monterey Jack, or a taco blend ensures that every bite of these quesadillas is gooey and delicious.
• 4 large flour tortillas
  Flour tortillas are soft yet sturdy enough to hold all the fillings and get perfectly crispy when cooked.
• Cooking oil (for the skillet)
  Use a neutral oil like vegetable or canola oil to lightly fry the quesadillas until golden brown and crispy.

For the Seasoning:

• 1 tsp. chili powder
  Chili powder adds warmth and a hint of spice to the steak.
• ¼ tsp. onion powder
  Onion powder brings savory depth to the seasoning mix.
• ¼ tsp. cumin
  Cumin offers a warm, earthy flavor that pairs beautifully with the steak and beans.
• ¼ tsp. garlic powder
  Garlic powder enhances the overall savory notes of the quesadilla filling.
• ¼ tsp. paprika
  Paprika adds color and a mild smokiness to the seasoning blend.
• ¼ tsp. oregano
  Oregano brings a fresh, herbal touch to the seasoning, balancing the spices.
• ¼ tsp. salt
  Salt brings out all the flavors of the steak and seasoning.

For Garnish:

• Lime juice and chopped cilantro
  A squeeze of lime juice brightens up the dish, while fresh cilantro adds a burst of herbaceous flavor to finish off the quesadillas.

Instructions:

Step 1: Season and Cook the Steak

1. Season the Steak: In a small bowl, combine the chili powder, onion powder, cumin, garlic powder, paprika, oregano, and salt. Rub the seasoning mixture evenly over both sides of the sirloin steak.
2. Cook the Steak: Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the seasoned steak and cook for 4-5 minutes on each side, or until it reaches your desired level of doneness. Remove the steak from the skillet and let it rest for a few minutes before slicing it thinly against the grain.

Step 2: Prepare the Quesadilla Filling

1. Prepare the Filling: In a medium bowl, combine the fire-roasted corn, black beans, and cherry tomatoes. Toss the ingredients together and set aside.

Step 3: Assemble the Quesadillas

1. Heat the Tortillas: Wipe the skillet clean and add a little more oil if needed. Heat it over medium heat. Place one flour tortilla in the skillet and sprinkle ½ cup of the shredded taco blend cheese evenly over the tortilla.
2. Add the Filling: On one half of the tortilla, layer a portion of the sliced steak, corn, beans, and tomato mixture, and some diced avocado. Fold the tortilla in half, pressing down lightly with a spatula to help the cheese melt and hold everything together.
3. Cook the Quesadilla: Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is fully melted. Remove from the skillet and set aside.
4. Repeat the Process: Continue assembling and cooking the remaining quesadillas, adding more oil to the skillet as needed.

Step 4: Garnish and Serve

1. Slice and Garnish: Slice the quesadillas into wedges and garnish with a squeeze of lime juice and a sprinkle of chopped cilantro for freshness.

Serving and Storage Tips:

• Serving: Serve the quesadillas with sour cream, salsa, or guacamole on the side. For extra heat, drizzle some hot sauce or serve with jalapeño slices.
• Storage: Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or oven to keep the tortillas crisp.

Helpful Notes:

• Steak Substitution: If you don’t have sirloin steak, you can use flank steak, ribeye, or even chicken for this recipe.
• Crispy Tortillas: To make the quesadillas extra crispy, lightly brush the outside of the tortillas with oil before cooking them in the skillet.
• Customize Your Quesadilla: Feel free to add sautéed bell peppers, onions, or jalapeños for additional flavor and texture.