To make the quesadillas, you’ll need:
4 large flour tortillas.
2 C.Of Mexican-Cheese Blend.
1/2 C.Of drained fire-roasted corn kernels.
1/2 C.Of cherry tomatoes, thinly sliced
1/2 C.Of black beans.
A small diced avocado.
Limes wedges+ fresh minced cilantro, for garnish
AND FOR THE STEAK, I USED:
1lb/500g Of sirloin steak.
1 TSP.Of ancho chili powder.
1/2 TSP.Of paprika.
1/4 TSP.Of onion powder.
1/4 TSP.Of ground Mexican oregano.
1/4 TSP.Of sea salt.
1/4 TSP.Of cumin.
1/4 TSP.Of garlic powder.
1/4 TSP.Of cayenne pepper.
I preheated the furnace to 450 degrees F. With a piece of parchment paper, I prepared a baking dish.
I mixed all the spices and salt together in a small bowl to make the steak. I covered the steak generously with the seasoning combination.
I heated two tablespoons of olive oil over medium-high heat in a large skillet. No longer than 3 minutes per side of sear beef.
I removed from heat when prepping quesadillas and let rest for 5 minutes.
On the prepared dish, I put 2 tortillas and I sprinkled each one with 1/2 cup of cheese.
I placed the tomatoes, black beans, corn, and avocado on top.
I sliced the steak thinly against the grain. On top of the filled tortillas, I put the slices.
I sprinkled all quesadillas equally with the remainder of the cheese and top with the remaining tortillas.
I baked for 10 minutes in the oven till the cheese is melted and the tortillas are cooked up.
I removed them and sliced them before they cooled.
I served with lime wedges, sour cream, and guacamole, and I topped with the fresh cilantro.