Ingredients

For the Steak:

• 1 lb ribeye or flank steak, thinly sliced
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp smoked paprika
• Salt & black pepper
• 1 tbsp olive oil

For the Quesadillas:

• 4 large flour tortillas
• 2 cups shredded Mexican cheese blend (or cheddar + Monterey Jack)
• ½ cup cooked black beans, drained
• ½ cup corn kernels (fresh or frozen)
• ¼ cup pickled jalapeños, sliced (optional)
• ¼ cup diced tomatoes
• 2 green onions, sliced
• ¼ cup fresh cilantro, chopped
• Sour cream, salsa, and guacamole for serving
• Butter or oil for the pan

Instructions

1. Season the Steak
Mix cumin, chili powder, garlic powder, paprika, salt, and pepper. Rub all over the sliced steak.

2. Cook the Steak
Heat olive oil in a skillet over high heat. Sear the steak 1-2 minutes per side until browned but still juicy. Remove and set aside.

3. Build the Quesadillas
Wipe the pan, reduce heat to medium. Melt a little butter in the pan.

Lay a tortilla flat. On one half, layer: cheese → steak → beans → corn → jalapeños → tomatoes → green onions → more cheese. Fold the tortilla over.

4. Cook
Cook 2-3 minutes per side until golden brown and crispy, with cheese melted inside. Press down gently with a spatula.

5. Serve
Slice into wedges. Top with cilantro, sour cream, salsa, and guacamole.

Pro tip: Cook these in batches and keep warm in a 200°F oven while you finish the rest. Don’t overstuff or they’ll be hard to flip!

Enjoy 🌮