If you’re looking for a quick, hearty meal packed with flavor, these Loaded Steak Quesadillas are the answer. Featuring tender sirloin steak, melted taco blend cheese, fire-roasted corn, black beans, and a variety of spices, this dish takes the classic quesadilla up a notch. Serve them with avocado, fresh lime juice, and chopped cilantro for a deliciously satisfying meal that’s perfect for lunch or dinner.

Ingredients:

For the Steak and Filling:

1 lb. sirloin steak
Sirloin steak is tender and flavorful, making it perfect for quesadillas. You can also use flank steak or skirt steak as a substitute.
½ cup fire-roasted corn, drained
Fire-roasted corn adds a smoky, charred sweetness that complements the beef. You can use canned, frozen, or fresh grilled corn.
½ cup black beans, rinsed and drained
Black beans provide protein and a creamy texture to balance the steak and corn.
½ cup cherry tomatoes, sliced
Cherry tomatoes add a burst of freshness and slight acidity to cut through the richness of the cheese and beef.
½ avocado, diced (for topping)
Creamy avocado makes the perfect cool, fresh topping for these quesadillas.
2 cups taco blend shredded cheese
A mix of cheeses like cheddar, Monterey Jack, or a taco blend ensures that every bite of these quesadillas is gooey and delicious.
4 large flour tortillas
Flour tortillas are soft yet sturdy enough to hold all the fillings and get perfectly crispy when cooked.
Cooking oil (for the skillet)
Use a neutral oil like vegetable or canola oil to lightly fry the quesadillas until golden brown and crispy.

For the Seasoning:

1 tsp. chili powder
Chili powder adds warmth and a hint of spice to the steak.
¼ tsp. onion powder
Onion powder brings savory depth to the seasoning mix.
¼ tsp. cumin
Cumin offers a warm, earthy flavor that pairs beautifully with the steak and beans.
¼ tsp. garlic powder
Garlic powder enhances the overall savory notes of the quesadilla filling.
¼ tsp. paprika
Paprika adds color and a mild smokiness to the seasoning blend.
¼ tsp. oregano
Oregano brings a fresh, herbal touch to the seasoning, balancing the spices.
¼ tsp. salt
Salt brings out all the flavors of the steak and seasoning.

For Garnish:

Lime juice and chopped cilantro
A squeeze of lime juice brightens up the dish, while fresh cilantro adds a burst of herbaceous flavor to finish off the quesadillas.

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Instructions:

Step 1: Season and Cook the Steak

Season the Steak: In a small bowl, combine the chili powder, onion powder, cumin, garlic powder, paprika, oregano, and salt. Rub the seasoning mixture evenly over both sides of the sirloin steak.
Cook the Steak: Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the seasoned steak and cook for 4-5 minutes on each side, or until it reaches your desired level of doneness. Remove the steak from the skillet and let it rest for a few minutes before slicing it thinly against the grain.

Step 2: Prepare the Quesadilla Filling

Prepare the Filling: In a medium bowl, combine the fire-roasted corn, black beans, and cherry tomatoes. Toss the ingredients together and set aside.

Step 3: Assemble the Quesadillas

Heat the Tortillas: Wipe the skillet clean and add a little more oil if needed. Heat it over medium heat. Place one flour tortilla in the skillet and sprinkle ½ cup of the shredded taco blend cheese evenly over the tortilla.
Add the Filling: On one half of the tortilla, layer a portion of the sliced steak, corn, beans, and tomato mixture, and some diced avocado. Fold the tortilla in half, pressing down lightly with a spatula to help the cheese melt and hold everything together.
Cook the Quesadilla: Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is fully melted. Remove from the skillet and set aside.
Repeat the Process: Continue assembling and cooking the remaining quesadillas, adding more oil to the skillet as needed.

Step 4: Garnish and Serve

Slice and Garnish: Slice the quesadillas into wedges and garnish with a squeeze of lime juice and a sprinkle of chopped cilantro for freshness.

Serving and Storage Tips:

Serving: Serve the quesadillas with sour cream, salsa, or guacamole on the side. For extra heat, drizzle some hot sauce or serve with jalapeño slices.
Storage: Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or oven to keep the tortillas crisp.

Helpful Notes:

Steak Substitution: If you don’t have sirloin steak, you can use flank steak, ribeye, or even chicken for this recipe.
Crispy Tortillas: To make the quesadillas extra crispy, lightly brush the outside of the tortillas with oil before cooking them in the skillet.
Customize Your Quesadilla: Feel free to add sautéed bell peppers, onions, or jalapeños for additional flavor and texture.

Tips from Well-Known Chefs:

Chef Rick Bayless: “Let the steak rest before slicing to ensure the juices redistribute, giving you tender, juicy bites in every quesadilla.”
Chef Bobby Flay: “For a richer flavor, marinate the steak for a few hours before cooking in a mixture of lime juice, olive oil, garlic, and spices.”

Frequently Asked Questions:

Q1: Can I use a different type of cheese?
A1: Yes! While taco blend cheese melts beautifully, you can substitute with Monterey Jack, cheddar, or mozzarella if you prefer.

Q2: Can I make these quesadillas ahead of time?
A2: You can cook the steak and prepare the filling ahead of time, but it’s best to assemble and cook the quesadillas right before serving for the freshest texture.

Q3: How do I make these quesadillas vegetarian?
A3: Simply omit the steak and add more veggies like bell peppers, onions, or spinach for a delicious vegetarian version.

Q4: Can I cook the quesadillas in the oven?
A4: Yes! Assemble the quesadillas, place them on a baking sheet, and bake at 400°F (200°C) for 10-12 minutes, flipping halfway through.

Q5: How can I prevent the filling from spilling out?
A5: Be careful not to overstuff the quesadillas and press them gently with a spatula while cooking to seal the edges.

Q6: Can I use corn tortillas instead of flour tortillas?
A6: Yes! Corn tortillas will give the quesadillas a slightly different texture and flavor but will still be delicious. Keep in mind that they’re smaller and more delicate, so handle them carefully.

Q7: What can I serve with these quesadillas?
A7: These quesadillas pair well with Mexican rice, refried beans, or a simple salad for a complete meal.

Q8: How do I keep the quesadillas warm while cooking the rest?
A8: Keep the cooked quesadillas warm in a low oven (200°F or 95°C) while you cook the remaining ones.

Q9: Can I freeze the quesadillas?
A9: Yes! Assemble the quesadillas, then wrap them individually in plastic wrap and freeze. Reheat in a skillet or oven directly from frozen.

Q10: How do I make the quesadillas spicier?
A10: Add sliced jalapeños, hot sauce, or use a spicy taco blend cheese to give the quesadillas an extra kick.

These Loaded Steak Quesadillas are an irresistible combination of melty cheese, savory steak, and fresh ingredients, making them a perfect go-to for a satisfying meal. Customize them with your favorite toppings and serve them hot for a delicious, crowd-pleasing dish!