Loaded Steak Quesadillas


  • For the Steak
  • 3/4 – 1 lbs 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 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 the 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!
See also  Philly Cheesesteak Sloppy Joes