These four steak quesadillas combine seasoned flank or skirt steak, sautéed pepper and onion, cheese, and optional beans, corn, and jalapeño. The steak rests before slicing, then each folded tortilla browns for 2–3 minutes per side.
Ingredients
- 1 pound (450 grams) flank steak or skirt steak
- 1 tablespoon olive oil
- 1 teaspoon each chili powder, cumin, garlic powder, and paprika
- Salt and pepper, to taste
- 2 cups reduced-fat shredded cheddar, Monterey Jack, or blended cheese
- 1/2 cup cooked black beans, optional
- 1/2 cup corn kernels, optional
- 1/2 red bell pepper, diced
- 1/2 onion, diced
- 1 jalapeño, sliced, optional
- 4 whole-wheat or low-carb tortillas
- 2 tablespoons butter, for cooking
- Optional toppings: non-fat sour cream, guacamole, salsa, cilantro, or lime wedges
Instructions
- Rub the steak with oil and seasonings. Cook in a skillet or on a grill over medium-high for about 4–5 minutes per side, to at least 145°F (63°C). Rest for 5 minutes, then slice against the grain.
- Cook the pepper and onion in the same skillet for 3–4 minutes. Add optional corn and beans for 1 minute; set aside.
- Layer cheese, steak, vegetables, and optional jalapeño over half of each tortilla. Add more cheese and fold.
- Heat butter in a clean skillet over medium. Cook each quesadilla for 2–3 minutes per side, until golden and melted. Cut into wedges and serve with optional toppings.
