Loaded Steak Quesadillas
Creamy, juicy, and packed with bold flavors, these Loaded Steak Quesadillas are the ultimate weeknight treat that feels a little indulgent and a lot comforting.
Servings: 4 servings
Equipment
- Skillet
- Baking Sheet
- Mixing Bowl
Ingredients
Ingredients
- 1 lb Sirloin Steak Trimmed and brought to room temperature if possible.
- 1 tsp Chili Powder
- 1/2 tsp Paprika
- 1/4 tsp Cumin
- 1/4 tsp Oregano
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Salt
- 4 Large Flour Tortillas
- 2 cups Taco Blend Shredded Cheese
- 1/2 cup Cherry Tomatoes Sliced
- 1/2 cup Fire-Roasted Corn Drained
- 1/2 cup Black Beans Rinsed and drained
- 1/2 Avocado Diced
- to taste Lime Juice For garnish
- as needed Chopped Cilantro For garnish
- as needed Cooking Oil For skillet
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a small bowl, mix the chili powder, paprika, cumin, oregano, garlic powder, onion powder, and salt until evenly combined.
- Pat the sirloin steak dry with paper towels. Rub the seasoning mix evenly over both sides of the steak.
- Heat a skillet over medium-high heat and add a tablespoon of cooking oil. When the oil is shimmering, sear the steak for 4 to 5 minutes per side for medium-rare to medium, depending on thickness. Adjust time for preferred doneness.
- Remove the steak to a cutting board and let it rest for 5 minutes so the juices redistribute. Slice the steak into bite-sized pieces against the grain.
- On the prepared baking sheet, place one flour tortilla. Sprinkle about 1/2 cup of the shredded cheese evenly over the tortilla.
- Arrange sliced steak evenly over the cheese, then add black beans, fire-roasted corn, sliced cherry tomatoes, and diced avocado. Top with another 1/2 cup of cheese and place a second tortilla on top.
- Repeat to assemble the remaining quesadillas (two per sheet or all on one sheet if space allows).
- Bake in the preheated oven for 8 to 10 minutes until the tortillas are golden and crispy and the cheese is fully melted. If desired, flip halfway for extra even crisping.
- Remove from the oven and garnish with chopped cilantro and a squeeze of fresh lime juice. Let rest 1–2 minutes, then slice into wedges and serve hot.
Notes
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. For freezing, assemble but do not bake, then wrap tightly and freeze for up to 2 months.