For the steak:

3/4 – 1 lb sirloin steak

1 teaspoon ancho chili powder

1/2 teaspoon paprika

1/4 teaspoon ground Mexican oregano

1/4 teaspoon cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Pinch of cayenne pepper

1/4 teaspoon salt

For the quesadillas:

4 large flour tortillas

2 cups Mexican Cheese Blend

1/2 cup cherry tomatoes, thinly sliced

1/2 cup canned fire-roasted corn kernels, drained

1/2 cup canned black beans, drained

1/2 an avocado, diced

Limes wedges and fresh minced cilantro for garnish


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