Stuck in a dinnertime rut? Serve quesadillas filled with marinated steak, shredded cheese and a colorful salsa of lightly charred corn, bell pepper and onions.
15m
PREP TIME
30m
COOK TIME
409
CALORIES
13
INGREDIENTS
Stuck in a dinnertime rut? Serve quesadillas filled with marinated steak, shredded cheese and a colorful salsa of lightly charred corn, bell pepper and onions.
15m
PREP TIME
30m
COOK TIME
409
CALORIES
13
INGREDIENTS
Ingredients 6 Servings
- 1/4 cup cider vinegar
- 4 tablespoons olive oil, divided
- 4 teaspoons McCormick® Chili Powder
- 2 teaspoons McCormick® Garlic Powder
- 2 teaspoons McCormick® Oregano Leaves
- 1 teaspoon McCormick® Ground Cumin
-
1
pound
boneless sirloin steak, about 3/4-inch thick
![substitution]( "substitution")
Substitutions available
- skirt steak
- 1 can (15 1/4 ounces) whole kernel corn, drained
- 1 red bell pepper, finely chopped
- 1/2 cup finely chopped onion
- 2 tablespoons chopped fresh cilantro
-
1
cup
shredded
Cheddar cheese, divided
![substitution]( "substitution")
Substitutions available
- Mexican blend cheese
- 3 flour tortillas, 10-inch
INSTRUCTIONS
- 1 Mix vinegar, 2 tablespoons of the oil, chili powder, garlic powder, oregano and cumin in medium bowl until well blended. Reserve 2 tablespoons of the marinade for corn salsa. Place steak in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
- 2 Heat large nonstick skillet on medium-high heat. Add steak with marinade; cook 2 to 4 minutes per side or until desired doneness. Remove from skillet; let stand while preparing corn salsa.
- 3 Heat 1 tablespoon of the oil in same skillet on medium-high heat. Add corn, bell pepper and onion; cook and stir 8 minutes or until slightly charred. Stir in reserved marinade and cilantro. Remove from skillet. Set aside. Clean skillet.
- 4 Slice steak thinly across the grain. For each quesadilla, sprinkle 1/3 cup of the cheese over half of 1 tortilla. Layer with 1/3 cup of the corn salsa and 1/3 of the steak slices. Fold over. Heat 1 teaspoon of the remaining oil in same skillet on medium heat. Add 1 quesadilla; cook 2 to 3 minutes per side or until lightly browned and cheese is melted. Repeat with remaining quesadillas. Cut quesadillas into wedges. Serve with remaining corn salsa.
NUTRITION INFORMATION
(per Serving)
Ingredients 6 Servings
- 1/4 cup cider vinegar
- 4 tablespoons olive oil, divided
- 4 teaspoons McCormick® Chili Powder
- 2 teaspoons McCormick® Garlic Powder
- 2 teaspoons McCormick® Oregano Leaves
- 1 teaspoon McCormick® Ground Cumin
-
1
pound
boneless sirloin steak, about 3/4-inch thick
![substitution]( "substitution")
Substitutions available
- skirt steak
- 1 can (15 1/4 ounces) whole kernel corn, drained
- 1 red bell pepper, finely chopped
- 1/2 cup finely chopped onion
- 2 tablespoons chopped fresh cilantro
-
1
cup
shredded
Cheddar cheese, divided
![substitution]( "substitution")
Substitutions available
- Mexican blend cheese
- 3 flour tortillas, 10-inch
INSTRUCTIONS
- 1 Mix vinegar, 2 tablespoons of the oil, chili powder, garlic powder, oregano and cumin in medium bowl until well blended. Reserve 2 tablespoons of the marinade for corn salsa. Place steak in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
- 2 Heat large nonstick skillet on medium-high heat. Add steak with marinade; cook 2 to 4 minutes per side or until desired doneness. Remove from skillet; let stand while preparing corn salsa.
- 3 Heat 1 tablespoon of the oil in same skillet on medium-high heat. Add corn, bell pepper and onion; cook and stir 8 minutes or until slightly charred. Stir in reserved marinade and cilantro. Remove from skillet. Set aside. Clean skillet.
- 4 Slice steak thinly across the grain. For each quesadilla, sprinkle 1/3 cup of the cheese over half of 1 tortilla. Layer with 1/3 cup of the corn salsa and 1/3 of the steak slices. Fold over. Heat 1 teaspoon of the remaining oil in same skillet on medium heat. Add 1 quesadilla; cook 2 to 3 minutes per side or until lightly browned and cheese is melted. Repeat with remaining quesadillas. Cut quesadillas into wedges. Serve with remaining corn salsa.
TIPS AND TRICKS
Serving Suggestion: In addition to the corn salsa, serve quesadillas with sour cream and additional chopped fresh cilantro.
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