Loaded Steak Quesadillas

The moment you take your first bite of these Loaded Steak Quesadillas, you’ll be transported to a flavor paradise. The perfectly seasoned flank steak, tender and juicy, combines harmoniously with the caramelized bell peppers and onions, creating a savory and slightly sweet symphony of tastes. The melted Mexican cheese blend ties everything together with its creamy richness, while the crispy, golden-brown tortilla provides the perfect vessel for this delectable filling. Topped with fresh avocado, tangy salsa, and cool sour cream, each quesadilla wedge is a delightful balance of textures and flavors, making it a satisfying and unforgettable dish.

Ingredients:

• 1 lb flank steak
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 cups shredded Mexican cheese blend
• 8 large flour tortillas
• 2 tbsp butter
• 1 avocado, sliced
• Salsa, for serving
• Sour cream, for serving
• Fresh cilantro, chopped (optional)

Instructions:

1. Prepare the Steak:
   • In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, salt, and pepper.
   • Rub the spice mixture all over the flank steak, ensuring it’s evenly coated.
   • Heat olive oil in a large skillet over medium-high heat.
   • Add the steak and cook for 4-5 minutes on each side, or until it reaches your desired level of doneness.
   • Remove the steak from the skillet and let it rest for 10 minutes before slicing it thinly against the grain.
2. Cook the Vegetables:
   • In the same skillet, add a bit more olive oil if needed and sauté the sliced bell peppers and onions until they are tender and slightly caramelized, about 5-7 minutes.
   • Season with salt and pepper to taste. Remove from the skillet and set aside.
3. Assemble the Quesadillas:
   • Lay out the tortillas on a flat surface.
   • Sprinkle 1/4 cup of shredded cheese over half of each tortilla.
   • Add a layer of the sliced steak, followed by the sautéed peppers and onions.
   • Top with another 1/4 cup of cheese.
   • Fold the other half of the tortilla over the filling to create a half-moon shape.
4. Cook the Quesadillas:
   • Heat a large skillet or griddle over medium heat and add a small amount of butter.
   • Place the folded quesadillas in the skillet (you may need to do this in batches) and cook for 2-3 minutes on each side, or until the tortillas are golden brown and crispy and the cheese is melted.
   • Remove from the skillet and let cool slightly before cutting into wedges.
5. Serve:
   • Arrange the quesadilla wedges on a platter.
   • Garnish with avocado slices, salsa, sour cream, and chopped fresh cilantro, if using.
   • Serve immediately and enjoy!