Loaded Steak Quesadilla
Savor the bold flavors of these Loaded Steak Quesadillas where the Heritage Shaved Ribeye Steak shines!
Ingredients
- 1 12oz. package of Heritage Shaved Ribeye Steak
- 1 cup sour cream
- 1 tablespoon ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil, divided
- 3 tablespoons taco seasoning, divided
- 1 each red and green bell pepper, sliced
- 1 small red onion, sliced
- 1 cup frozen corn kernels
- 4 10-inch flour tortillas
- 1 cup shredded Mexican-blend cheese
Directions
- In a small bowl, combine sour cream and cumin. Season with salt. Set aside.
- In a large skillet over medium-high heat, add 1 tablespoon of oil. Add Heritage Shaved Ribeye Steak and 2 tablespoons taco seasoning and cook, pulling apart with a wooden spoon or spatula until golden-brown and thoroughly cooked, about 3-4 minutes. Transfer to plate.
- In the same skillet, add peppers, onion and remaining taco seasoning and cook, stirring occasionally until tender, about 5-8 minutes. Stir in corn and cook until fully heated through, about 2-3 minutes. Return steak to skillet and toss to combine.
- Lay tortillas on a clean work surface. Layer steak and vegetable mixture and 1/4 cup cheese evenly on half of each tortilla. Fold tortillas in half.
- Heat 2 teaspoons of oil in the same clean skillet over medium heat. Working in batches, lay prepared tortilla in hot skillet and cook for 1-2 minutes on each side, until golden-brown. Repeat with remaining prepared quesadilla and oil. Serve with sour cream mixture, and enjoy.
Prep time: 10 minutes
Cook time: 31 minutes
Ready in: 41 minutes
Serves: 4
