Cantina Steak Quesadillas with Skillet-Charred Corn Salsa

Name: Cantina Steak Quesadillas with Skillet-Charred Corn Salsa
Prep time: 15 min
Cook time: 30 min
Yield: 6
Cuisine: American,
Ingredients: 1/4 cup cider vinegar; 4 tbsps olive oil divided; 4 tsps McCormick® Chili Powder; 2 tsps McCormick® Garlic Powder; 2 tsps McCormick® Oregano Leaves; 1 tsp McCormick® Cumin, Ground; 1 pound boneless sirloin steak about 3/4-inch thick; 1 can (15 1/4 oz) whole kernel corn drained; 1 red bell pepper finely chopped; 1/2 cup finely chopped onion; 2 tbsps chopped fresh cilantro; 1 cup shredded Cheddar cheese divided; 3 flour tortillas 10-inch

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

Servings: 6

Ingredients

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 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 Substitutions available / Mexican blend cheese
3 flour tortillas, 10-inch

KEY PRODUCTS

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.