Ingredients:

  • 1 lb (450g) flank steak or skirt steak
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper, to taste
  • 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1/2 cup cooked black beans (optional)
  • 1/2 cup corn kernels (optional)
  • 1/2 red bell pepper, diced
  • 1/2 onion, diced
  • 1 jalapeño, sliced (optional)
  • 4 large flour tortillas
  • 2 tbsp butter, for cooking

Optional Toppings:

  • Sour cream
  • Guacamole
  • Salsa
  • Chopped cilantro
  • Lime wedges

Instructions:

  1. Prepare the Steak:
    • Rub the steak with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper.
    • Heat a skillet or grill over medium-high heat. Cook the steak for about 4-5 minutes per side or until it reaches your desired level of doneness.
    • Let the steak rest for 5 minutes, then slice it thinly against the grain.
  2. Sauté the Veggies:
    • In the same skillet, add the diced bell pepper and onion. Cook for 3-4 minutes until softened. Add the corn and black beans if using and cook for another minute. Remove from the skillet and set aside.
  3. Assemble the Quesadillas:
    • Lay out the tortillas. On one half of each tortilla, add a layer of shredded cheese, sliced steak, sautéed veggies, and optional jalapeño slices. Top with another layer of cheese and fold the tortilla in half.
  4. Cook the Quesadillas:
    • Heat a bit of butter in a clean skillet over medium heat. Place the folded quesadilla in the skillet and cook for 2-3 minutes on each side until golden brown and the cheese is melted.
  5. Serve:
    • Slice the quesadillas into wedges and serve with sour cream, guacamole, salsa, and lime wedges on the side.

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