Baked Steak Quesadillas


Quesadillas not only make the perfect appetizer and finger food to take to to a New Year’s party, but also a quick and easy meal for a busy night.

This particular meal is partly make ahead so when your ready to make dinner all you have to do is assemble and bake! This can be a real time saver for a night when you know your going to have a busy schedule.

The steak is perfectly spiced where the flavor develops overnight. The corn bean salad compliments it perfectly. This steak can be perfect for the grill, but that is not always practical for a weeknight. Browning the steak on the stovetop and then roasting it in the oven gives it a perfect flavordul crust and keeps it medium rare on the inside. Put this all together with cheese in a tortilla and bake. This seriously is a tasty quesdilla that you will want to try!


Baked spice Rubbed Steak with Corn and Black Bean Quesadillas


1 1/2 teaspoons chili powder

1 1/2 teaspoons cumin

1 1/2 teaspoons organic brown sugar

3/4 teaspoon ground corainder

Salt and peppr

Pinch of cinnamon

Pinch of red pepper flakes

1 1/2 pound to 2 pound flank steak

2 tablespoons oil

2 tablespoons lime juice

2 green onions, sliced thin

1 to 2 teaspoons minced canned chipolte chile in adobo sauce

1 15 ounce can of black beans

1 red bell pepper, stemmed, seeded, and chopped fine

1/4 cup cilantro

1 cup frozen corn, thawed

6 whole wheat tortillas

2 cups of cheese, cheddar and monterey jack is what I used but pepperjack or colby would be delicious as well


1. Combine chili powder, cumin, sugar, corainder, 1/2 teaspoon salt, 1/2 teaspoon pepper, cinnamon, and red pepper flakes. Rub the steak with spice mixture and wrap tightly with plastic wrap. Refrigerate up to 24 hours.

2. Whisk oil, lime juice, green onions, chipolte in a large bowl. Stir in the beans, bell pepper,  corn, and cilantro. Cover and refrigerate up to 24 hours.

3. Next day: preheat oven to 450. Pat steak dry with paper towels and heat 1 tablespoon of oil in a ovensafe skillet over mexuim high heat. When smoking place steak in skillet and cook until well browned on one side, 3 to 4 minutes. Flip and cook for 3 to 4 minutes on other side. Transfer to oven and roast for 4 to 5 minutes for medium rare and longer for more well done.

4. Remove steak from oven and transfer to a carving board and let rest for 5 to 10 minutes. Cut into strips.

5. Assemble the quesadillas. On half a tortilla place some steak and corn and bean mixture and top with cheese. Fold over and place on a baking sheet. Repeat for other tortillas until you have used all the ingredients. Brush some melted butter on top and bake in the oven ( at 450 ) for 8 to 10 minutes.

6. Remove from oven cut into triangular slices and serve with sour cream, salsa, and guacamole.


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