Recipe

Steak Quesedillas

I was in the mood for a little tex mex the other night, and quesedillas fit the bill.  I wanted something a little heartier for my carnivore husband than my favored veggie ones, so we went with steak.  After last week’s casserole mishap, it was nice to have something turn out exactly as I wanted.  Sadly, this is one of the pictures that got eaten on the corrupt CF card, so you’ll have to use your imagination.

Ingredients:

  • 1/2 tsp cumin
  • 1/4 tsp chipotle chili powder
  • 1/4 tsp garlic powder
  • 1/2 tsp dried cilantro
  • 1/4 tsp kosher salt
  • 2 steaks (about 12-10 oz. raw)–I have no idea what the cut was of what I used
  • 2 oz 2 % cheddar cheese
  • 2 10 inch multigrain tortillas per quesedilla (or 1 Light Flat Out if you’re me and were bad and had a Sonic Blast at lunch that used up all your calories for the day)
  • 1/3 a cup of corn
  • 1/3 cup black beans
  • 1/4 cup finely diced red pepper
  • 2 scallions, chopped (just the greens)

Directions:

  1. Preheat your grill.
  2. Mix the cilantro, cumin, salt, garlic powder, and chipotle chili powder.
  3. Sprinkle mixture generously over both sides of the steak.
  4. Cook on the grill as you prefer (I did mine about 5-6 minutes a side for medium rare)
  5. Remove from grill and allow to rest as you prepare the other ingredients.
  6. Spray a small skillet with cooking spray and add the black beans, corn, and red peppers.  If you had any of the seasoning left over, toss it in here.  Saute over medium heat for about five minutes until all are heated through and starting to get a little caramelized.
  7. Slice your steak thin on the bias into strips.
  8. Heat another large skillet over medium heat, spray it with cooking spray and place either the Flat Out or the first tortilla.  Sprinkle a quarter of your cheese.
  9. Add half the steak and half the veggie mixture.
  10. Sprinkle half the green onion and the remainder of the cheese on top.
  11. If you’re using the Flat Out, fold it over.  If you’re using another tortilla, place it on top.
  12. Allow the cheese on the bottom to get all melty, then CAREFULLY flip the quesedilla over.  I find that a REALLY large spatula helps this process, but I usually still lose a few bits of filling.
  13. Cook another minute or so on this side until the tortilla is a little crispy.
  14. Carefully slide onto a place to serve.
  15. Repeat for the second quesedilla.

Printable version.

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