Loaded Steak Quesadillas

Ingredients:

• 1 lb (450g) flank steak or skirt steak
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper, to taste
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 1/2 cup cooked black beans (optional)
• 1/2 cup corn kernels (optional)
• 1/2 red bell pepper, diced
• 1/2 onion, diced
• 1 jalapeño, sliced (optional)
• 4 large flour tortillas
• 2 tbsp butter, for cooking

Optional Toppings:

• Sour cream
• Guacamole
• Salsa
• Chopped cilantro
• Lime wedges

Instructions:

1. Prepare the Steak:
   • Rub the steak with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper.
   • Heat a skillet or grill over medium-high heat. Cook the steak for about 4-5 minutes per side or until it reaches your desired level of doneness.
   • Let the steak rest for 5 minutes, then slice it thinly against the grain.
2. Sauté the Veggies:
   • In the same skillet, add the diced bell pepper and onion. Cook for 3-4 minutes until softened. Add the corn and black beans if using and cook for another minute. Remove from the skillet and set aside.
3. Assemble the Quesadillas:
   • Lay out the tortillas. On one half of each tortilla, add a layer of shredded cheese, sliced steak, sautéed veggies, and optional jalapeño slices. Top with another layer of cheese and fold the tortilla in half.
4. Cook the Quesadillas:
   • Heat a bit of butter in a clean skillet over medium heat. Place the folded quesadilla in the skillet and cook for 2-3 minutes on each side until golden brown and the cheese is melted.
5. Serve:
   • Slice the quesadillas into wedges and serve with sour cream, guacamole, salsa, and lime wedges on the side.