Loaded Steak Quesadillas

Are you looking for an easy, filling dinner recipe that takes less than 30 minutes to prepare? With simple prep and minimal cleanup, I’ve got you covered! When I needed a quick meal that wouldn’t leave the kitchen in chaos, I found success with these Loaded Steak Quesadillas. They’re a breeze to make and loaded with flavor!

Why “loaded”? Not only are these quesadillas packed with a pound of top sirloin, but they also include black beans, fire-roasted corn, cherry tomatoes, avocado, and, of course, two layers of cheese. This delightful combination elevates the humble cheese quesadilla to a full-fledged dinner choice.

Let’s talk about the steak. I opted for a simple approach: no marinating or slow cooking required. Just take a regular sirloin, coat it in a Mexican spice blend, and sear it in a pan for about 3 minutes on each side. Slice it thinly against the grain, layer it in your quesadilla, and finish it off in the oven.

If you prefer your steak cooked more than rare, don’t worry! The steak will continue cooking in the oven, reaching a medium-rare to medium doneness.

Why You’ll Love This Recipe

• Quick and easy to make in under 30 minutes.
• Minimal cleanup required.
• A perfect blend of flavors and textures.
• Satisfying and filling for a complete meal.

Kitchen Equipment You’ll Need

• Large skillet
• Baking sheet
• Parchment paper
• Sharp knife
• Cutting board

Ingredients

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
• Lime wedges and fresh minced cilantro for garnish

Instructions

1. Preheat oven to 425˚F. Prepare a baking sheet with a piece of parchment paper.
2. In a small bowl, mix together all spices and salt for the steak. Generously coat steak with spice blend.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear steak for no more than 3 minutes per side. Remove from heat and let rest for 5 minutes while prepping quesadillas.
4. Place 2 tortillas on the prepared sheet and sprinkle each one with 1/2 cup of the cheese.
5. Top with tomatoes, corn, black beans, and avocado.
6. Thinly slice steak against the grain. Place slices on top of the loaded tortillas.
7. Sprinkle the rest of the cheese evenly over both quesadillas and cover with remaining tortillas.
8. Bake in the oven for 6-8 minutes, until cheese is melted and tortillas are warmed through.
9. 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!

Tips for Success

• Ensure the skillet is hot before searing the steak to achieve a good crust.
• Let the steak rest before slicing for juicier pieces.
• Adjust the spice level by adding more or less cayenne pepper.

Additional Tips and Variations

• Try adding sautéed onions and bell peppers for additional flavor.
• For a spicier kick, add jalapeños to the quesadilla filling.

Nutritional Highlights (Per Serving)

Calories: 450 | Protein: 30g | Carbohydrates: 40g | Fat: 20g

Frequently Asked Questions (FAQ)

Can I use a different cut of steak?

Yes, flank or skirt steak would work well too.

Can I make these quesadillas ahead of time?

Yes, you can prepare them in advance and bake just before serving.

What sides go well with these quesadillas?

They pair beautifully with a side salad or some Mexican rice.

Conclusion

These Loaded Steak Quesadillas are a delicious and easy way to satisfy your hunger with minimal effort. I invite you to give this recipe a try and share your experience in the comments below. Enjoy!