Ingredients:
- 1 lb. Sirloin steak: You can also use ribeye or flank steak if preferred.
- 1 tsp. Chili powder: For a mild heat and smoky flavor.
- ½ tsp. Paprika: Adds sweetness and color.
- ¼ tsp. Cumin: A warm, earthy spice that complements the steak.
- ¼ tsp. Oregano: Provides a subtle herbal flavor.
- ¼ tsp. Garlic powder: Adds depth and a savory punch.
- ¼ tsp. Onion powder: For added flavor.
- ¼ tsp. Salt: Adjust to taste.
- 4 Large flour tortillas: Use 10-inch tortillas for best results.
- 2 cups Taco blend shredded cheese: A mix of cheddar, Monterey Jack, and mozzarella is ideal, but you can use your favorite shredded cheese.
- ½ cup Cherry tomatoes, sliced: Fresh, juicy tomatoes for a pop of brightness.
- ½ cup Fire roasted corn, drained: Adds a smoky, slightly charred flavor to the quesadillas.
- ½ cup Black beans, rinsed and drained: For added texture and protein.
- ½ Avocado, diced: Creamy avocado adds richness to balance the flavors.
- Lime juice and chopped cilantro for garnish: These brighten up the dish and add a fresh finishing touch.
Instructions:
- Preheat Oven: Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Prepare Spice Mix: In a small bowl, combine chili powder, paprika, cumin, oregano, garlic powder, onion powder, and salt. This spice blend will add a bold flavor to the steak.
- Cook the Steak:
- Heat 1 tablespoon of oil in a skillet over medium-high heat.
- Season the steak generously with the spice mixture on both sides.
- Sear the steak for 4-5 minutes per side (depending on thickness) until it reaches your preferred doneness (125°F for medium-rare, 135°F for medium).
- Remove the steak from the skillet, let it rest for 5 minutes, then slice into thin strips or small bite-sized pieces.
- Assemble Quesadillas:
- Place two large flour tortillas on the lined baking sheet.
- Sprinkle each tortilla with ½ cup of shredded taco blend cheese.
- Evenly distribute the steak slices over the two tortillas, followed by the black beans, fire-roasted corn, cherry tomatoes, and diced avocado.
- Sprinkle the remaining cheese (about ½ cup each) over the toppings.
- Top with Tortillas: Place another large flour tortilla on top of each loaded tortilla to form a quesadilla sandwich.
- Bake:
- Bake the quesadillas in the preheated oven for 8-10 minutes or until the tortillas are golden brown and crispy, and the cheese is melted and gooey.
- Check around the 8-minute mark to ensure the edges don’t burn.
- Slice & Serve: Remove the quesadillas from the oven and let them cool for a minute before slicing. Use a pizza cutter or sharp knife to slice into quarters or smaller wedges.
- Garnish: Before serving, drizzle with fresh lime juice and sprinkle with chopped cilantro for a burst of freshness. You can also serve with salsa, sour cream, or guacamole on the side for dipping.
Tips & Variations:
- Grilled Steak Option: You can also grill the steak instead of using a skillet for extra smoky flavor.
- Cheese Variations: Experiment with different cheese types like pepper jack for added heat or smoked gouda for extra depth.
- Vegetable Add-Ins: You can include sautéed onions, bell peppers, or jalapeños for even more texture and flavor.
