The steak is just immediately singed on the oven since it’ll cook more in the stove, nearer to the grilled to perfection and medium reach.
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 Limes wedges and fresh minced cilantro for garnish
PREPARATION:
Preheat broiler to 425˚F. Set up a baking sheet with a piece of material paper. I
n a little bowl, combine as one all flavors and salt for the steak. Liberally cover steak with zest mix.
Heat 2 tablespoons olive oil in an enormous skillet over medium high intensity.
Burn steak, something like 3 minutes for each side. The steak will cook more in the broiler so ensure it’s simply a singe!
Eliminate from intensity and let rest for 5 minutes while preparing quesadillas.
Put 2 tortillas on the pre-arranged sheet and sprinkle every one with 1/2 cup of the cheddar. Top with tomatoes, corn, dark beans, and avocado.
Meagerly cut steak contrary to what would be expected. Put cuts on top of the stacked tortillas.
Sprinkle the remainder of the cheddar equitably over the two quesadillas and cover with outstanding tortillas.
Heat in the stove for 6-8 minutes, until cheddar is liquefied and tortillas are warmed through.
Eliminate from broiler and cut as wanted.
Top with cilantro and present with lime wedges, a bit of sharp cream and your number one salsa and guacamole!
Enjoy !