Loaded you ask? Not only are these steak quesadillas layered with a pound of top sirloin, there’s also black beans, fire roasted corn, cherry tomatoes, avocado, and of course, two layers of cheese.
This amount of goodness brings the basic cheese quesadilla up a bit higher in the world wouldn’t you agree? Like “Instead of as a snack…I’m going to make steak quesadillas for DINNER!” level.
For the steak:
3/4 – 1 lb sirloin steak
1 teaspoon ancho chili powder
1/2 teaspoon paprika
1/4 teaspoon ground Mexican oregano
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of cayenne pepper
1/4 teaspoon salt
For the quesadillas:
4 large flour tortillas
2 cups Mexican Cheese Blend
1/2 cup cherry tomatoes, thinly sliced
1/2 cup canned fire-roasted corn kernels, drained
1/2 cup canned black beans, drained
1/2 an avocado, diced
Limes wedges and fresh minced cilantro for garnish
Preheat oven to 425˚F. Prepare a baking sheet with a piece of parchment paper.
In a small bowl, mix together all spices and salt for the steak. Generously coat steak with the spice blend.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear steak, no more than 3 minutes per side.
The steak will cook more in the oven so make sure it’s just a sear!
Remove from heat and let rest for 5 minutes while prepping quesadillas.
Place 2 tortillas on the prepared sheet and sprinkle each one with 1/2 cup of cheese.
Top with tomatoes, corn, black beans, and avocado.
Thinly slice steak against the grain. Place slices on top of the loaded tortillas.
Sprinkle the rest of the cheese evenly over both quesadillas and cover with remaining tortillas.
Bake in the oven for 6-8 minutes, until cheese is melted and tortillas are warmed through.
Remove from oven and slice as desired.
Top with cilantro and serve with lime wedges, a dollop of sour cream, and your favorite salsa and guacamole.