Steak Quesadillas Recipe

Name: Steak Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Black Bean Salsa; 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; Quesadillas; 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

Servings: persons

Black Bean Salsa
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
Quesadillas
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

1
In medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice and cayenne; stir to combine.
2
Season with salt and pepper.
3
Rub steak with oregano; season with salt and pepper.
4
In a 10-inch skillet, heat 1 t oil over high.
5
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).
6
Transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick.
7
Preheat oven to 425 degrees with racks in upper and lower thirds.
8
Brush one side of each tortilla with remaining 2 teaspoons oil.
9
Place 1 tortilla, oiled side down, on each of two baking sheets.
10
Dividing evenly, layer with half of the cheese, then onion and steak, ending with remaining cheese.
11
Top with remaining tortillas, oiled side up.
12
Press lightly to seal.
13
Bake, turning over once (with wide spatula), until lightly browned and crispy, about 5 minutes per side.
14
Transfer to a cutting board; cut each quesadilla into 6 triangles.
15
Serve with black bean salsa and sour cream.

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Black Bean Salsa, 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, and more.

Yes, Steak Quesadillas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steak Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions