Are you looking for an easy, filling, 30 minutes or less recipe for dinner? Simple prep and not a lot of clean up? Well, today I gotcha covered! Because I needed a nice, easy breezy meal that would keep me full, keep the kitchen decent, and not take me forever to make. And guess what?
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.
°3/4 – 1 pound sirloin steak
°1 teaspoon chilli ancho powder
°1/2 teaspoon paprika
°1/4 teaspoon crushed Mexican oregano
°1/4 teaspoon cummins
°1/4 teaspoon garlic powder
°1/4 teaspoon onion powder
°Pinch of cayenne pepper
°1/4 teaspoon salt
°4 large flour tortilla
°2 cups Mexican cheese mix
°1/2 cup cherry tomatoes, thinly sliced
°1/2 cup fire-roasted corn beads, strainer
°1/2 cup canned black beans, strainer
°1/2 Avocado clip into cubes
°Lemon wedges and fresh chopped coriander for decorating
Preheat the oven to 425 ̊F. Prepare a baking tray with a piece of butter paper.
In a small bowl, mix all the seasoning and salt together for the steak. Cover the steak generously with the spice mix.
Heat 2 tbsp olive oil in a large frying pan over medium-high heat. Steak, not more than 3 minutes per side. Steak will cook more in the oven, so make sure it’s just heartburn! Remove from heat and rest for 5 minutes while preparing the quisadilla.
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.
Slice the steak thinly against the grain. Place slices over the loaded tortilla.
Sprinkle the rest of the cheese evenly on both the quisadilla and cover with the remaining tortilla.
Bake in the oven for 6-8 minutes, until the cheese is melted and the tortilla heated.
Remove from the oven and cut to taste. Top with coriander and serve with lemon wedges and a little sour cream