What do you mean, loaded? These steak quesadillas include a pound of prime sirloin, black beans, fire roasted corn, cherry tomatoes, avocado, and, of course, two layers of cheese. This much sweetness elevates the standard cheese quesadilla to new heights, don’t you think?

What do you mean, loaded? These steak quesadillas include a pound of prime sirloin, black beans, fire roasted corn, cherry tomatoes, avocado, and, of course, two layers of cheese. This much sweetness elevates the standard cheese quesadilla to new heights, don’t you think? Towards the “Instead of as a snack…I’m going to make steak quesadillas for DINNER!” of course.

In terms of steak, I took the easier option. There was no marinating, slow cooking, or anything else. A standard sirloin, coated in spices (mexican spice combination for the win!) and rapidly cooked in a skillet, 3 minutes on each side, for a delicious meal. Just thinly slice against the grain and you’re done! Layer them in your quesadilla and bake it all together.

The Steak Ingredients
1 pound sirloin steak
1 tsp ancho chile powder
paprika, 1/2 teaspoon
1/4 teaspoon Mexican oregano, ground
a quarter teaspoon cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tsp cayenne pepper
a quarter teaspoon of salt
To make the quesadillas
4 flour tortillas, large
2 cups shredded Mexican cheese Blend
1/2 cup finely sliced cherry tomatoes
1/2 cup canned fire-roasted corn kernels, 1/2 cup canned black beans, 1/2 avocado, sliced lime wedges, and fresh minced cilantro for garnish

Instructions
Preheat the oven to 425 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper.
In a small bowl, combine all of the steak seasonings and salt. Coat the steak generously with the spice mixture.
In a large skillet over medium high heat, heat 2 tablespoons olive oil. Sear the steak for 3 minutes per side. The steak will cook more in the oven, so only sear it! Remove from heat and set aside for 5 minutes while you prepare the quesadillas.
Place 2 tortillas on the prepared baking sheet and top with 1/2 cup of the cheese.
Serve with tomatoes, corn, black beans, and avocado on top.
Thinly slice the meat across the grain. Top the stuffed tortillas with slices.
Spread the remaining cheese evenly over both quesadillas and top with the remaining tortillas.
Bake for 6-8 minutes, or until the cheese is melted and the tortillas are heated.
Remove from the oven and cut as desired. Serve with lime wedges, a dollop of sour cream, and your favorite salsa and guacamole!