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Loaded Steak Quesadillas

Loaded Steak Quesadillas take this classic Mexican-inspired dish to the next level, making it a perfect weeknight dinner or a show-stopping appetizer for gatherings.
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Course: Appetizer, Breakfast, Lunch
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • 1 lb. sirloin steak
  • 1 tsp chili powder
  • ½ tsp paprika
  • ¼ tsp cumin
  • ¼ tsp oregano
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp salt
  • 4 large flour tortillas
  • 2 cups shredded taco blend cheese
  • ½ cup cherry tomatoes sliced
  • ½ cup fire-roasted corn drained
  • ½ cup black beans rinsed and drained
  • ½ avocado diced
  • Lime juice and chopped cilantro for garnish
  • 1-2 tsp oil for cooking

Method
 

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper or foil.
Prepare the steak:
  1. In a small bowl, combine chili powder, paprika, cumin, oregano, garlic powder, onion powder, and salt. Rub the spice mixture evenly over the steak.
Cook the steak:
  1. Heat oil in a skillet over medium-high heat. Sear the steak until cooked to your desired doneness. Remove from heat and let it rest for a few minutes before slicing into bite-sized pieces.
Assemble the quesadillas:
  1. Lay two large tortillas on the prepared baking sheet. Sprinkle ½ cup of shredded cheese on each tortilla. Spread the cooked steak evenly on top. Add black beans, corn, cherry tomatoes, and avocado over the steak. Sprinkle the remaining cheese over each tortilla, then top each with a second tortilla to form a quesadilla.
Bake:
  1. Place the assembled quesadillas in the preheated oven for 8–10 minutes, or until the cheese is melted and the tortillas are lightly golden.
Serve:
  1. Remove from the oven and slice into wedges. Garnish with a squeeze of fresh lime juice and chopped cilantro before serving.
  2. Enjoy!