Loaded Steak Quesadillas
Delicious steak quesadillas filled with tender steak, melted cheese, and vibrant veggies, perfect for family dinners or gatherings.
Ingredients
Steak & Spices
- 1 lb Sirloin Steak Tender cut for searing.
- 1 tsp Chili Powder Adds warmth and color.
- 1/2 tsp Paprika Sweet, smoky flavor.
- 1/4 tsp Cumin Provides earthy aroma.
- 1/4 tsp Oregano Fresh herbaceous note.
- 1/4 tsp Garlic Powder Creates an aromatic base.
- 1/4 tsp Onion Powder Provides savory depth.
- 1/4 tsp Salt Essential for flavor.
Quesadilla Fillings
- 4 large Flour Tortillas Soft and pliable.
- 2 cups Taco Blend Shredded Cheese Meltingly delicious.
- 1/2 cup Cherry Tomatoes (sliced) Adds juicy burst.
- 1/2 cup Fire-Roasted Corn (drained) Sweet and smoky.
- 1/2 cup Black Beans (rinsed & drained) Wholesome addition.
- 1/2 cup Avocado (diced) Creamy and rich.
Garnishes & Oil
- Lime Juice (for garnish) Zesty touch.
- Chopped Cilantro (for garnish) Fresh and fragrant.
- Cooking Oil (for skillet) Necessary for searing.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a small bowl, combine chili powder, paprika, cumin, oregano, garlic powder, onion powder, and salt to make a spice blend.
- Rub the spice mix onto the sirloin steak to season it.
Cooking
- Heat a skillet with cooking oil and sear the steak for 4-5 minutes on each side.
- Let the steak rest for 5 minutes, then slice it into bite-sized pieces.
Assembly
- On a baking sheet, place a tortilla, sprinkle with cheese, then add the sliced steak, black beans, corn, tomatoes, and avocado.
- Top with more cheese and place another tortilla on top.
Baking
- Bake for 8-10 minutes until the quesadillas are golden and crispy.
Serving
- Remove from oven, garnish with lime juice and cilantro, slice into wedges, and serve hot.
Notes
For added flavor, consider marinating the steak for a few hours. Always let the steak rest after searing to improve juiciness.