“I tried this at a bridal shower and just had to have the recipe! Now I eat it for at least a few lunches a week.”

Ingredient Quantity
Sirloin steak 1 lb
Chili powder 1 tsp
Paprika ½ tsp
Cumin ¼ tsp
Oregano ¼ tsp
Garlic powder ¼ tsp
Onion powder ¼ tsp
Salt ¼ tsp
Large flour tortillas 4
Taco blend shredded cheese 2 cups
Cherry tomatoes, sliced ½ cup
Fire roasted corn, drained ½ cup
Black beans, rinsed and drained ½ cup
Avocado, diced ½
Lime juice For garnish
Chopped cilantro For garnish
Instructions:
Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare Steak Seasoning: In a small bowl, combine the chili powder, paprika, cumin, oregano, garlic powder, onion powder, and salt. Mix well to create your spice blend.
Season & Cook Steak: Season the sirloin steak generously with the prepared spice mixture, pressing it into the meat. Heat a little oil (e.g., olive oil or vegetable oil) in a skillet over medium-high heat. Cook the seasoned steak until it’s done to your liking (e.g., medium-rare to medium for tenderness). Remove the steak from the skillet, let it rest for 5-10 minutes, then cut it into bite-sized pieces against the grain.
Assemble Quesadilla Base: Lay two large flour tortillas on a lined baking sheet (parchment paper or a silicone mat works well). Top each of these tortillas with ½ cup of the taco blend shredded cheese.
Add Steak & Vegetables: Evenly spread the cooked and cut steak over the two cheese-topped tortillas. Then, scatter the rinsed and drained black beans, fire roasted corn, and sliced cherry tomatoes over the steak. Add the diced avocado over the vegetables.
Add More Cheese & Top Tortillas: Sprinkle the remaining shredded cheese on top of the vegetables. Place the remaining two large flour tortillas on top of each quesadilla, creating a sandwich.
Bake: Bake in the preheated oven for 8-10 minutes, or until the tortillas are golden and crispy, and the cheese is thoroughly melted and bubbly.
Slice & Serve: Carefully remove the quesadillas from the oven. Slice each large quesadilla into wedges (quarters or eighths). Serve immediately, garnished with a squeeze of fresh lime juice and a sprinkle of chopped cilantro.