STEAK QUESADILLAS

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Make and share this Steak Quesadillas recipe from Food.com.

Provided by CookingONTheSide

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 (15 1/2 ounce) can black beans, drained and rinsed
1/2 cup cilantro, roughly chopped
2 plum tomatoes, cut into 3/4-inch pieces
1 avocado, halved, pitted, peeled and cut into 3/4 inch pieces
1 tablespoon fresh lime juice
1/8-1/4 teaspoon cayenne
coarse salt
ground pepper
1 (8 ounce) strip steaks (1 inch thick)
1/2 teaspoon dried oregano
3 teaspoons olive oil
4 (10 inch) flour tortillas
1 1/2 cups monterey jack pepper cheese, grated
1 medium red onion, halved and thinly sliced
1/4 cup reduced-fat sour cream

Steps:

  • In medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice and cayenne; stir to combine.
  • Season with salt and pepper.
  • Rub steak with oregano; season with salt and pepper.
  • In a 10-inch skillet, heat 1 t oil over high.
  • Add steak to skillet, and cook, turning once, until browned and still rare, 2-3 minutes per side. (Steak will cook a little longer in the quesadillas during baking).
  • Transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick.
  • Preheat oven to 425 degrees with racks in upper and lower thirds.
  • Brush one side of each tortilla with remaining 2 teaspoons oil.
  • Place 1 tortilla, oiled side down, on each of two baking sheets.
  • Dividing evenly, layer with half of the cheese, then onion and steak, ending with remaining cheese.
  • Top with remaining tortillas, oiled side up.
  • Press lightly to seal.
  • Bake, turning over once (with wide spatula), until lightly browned and crispy, about 5 minutes per side.
  • Transfer to a cutting board; cut each quesadilla into 6 triangles.
  • Serve with black bean salsa and sour cream.

Nutrition Facts : Calories 759.6, Fat 40.1, SaturatedFat 15.7, Cholesterol 89.5, Sodium 716.1, Carbohydrate 64.2, Fiber 13.4, Sugar 4, Protein 37

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