*Ingredients:
- +Steak -1-For:
- °3/4 – 1 pound sirloin steak
- °1 teaspoon chilli ancho powder
- °1/2 teaspoon paprika
- °1/4 teaspoon crushed Mexican oregano
- °1/4 teaspoon cummins
- °1/4 teaspoon garlic powder
- °1/4 teaspoon onion powder
- °Pinch of cayenne pepper
- °1/4 teaspoon salt
- +Casadilla -2-For:
- °4 large flour tortilla
- °2 cups Mexican cheese mix
- °1/2 cup cherry tomatoes, thinly sliced
- °1/2 cup fire-roasted corn beads, strainer
- °1/2 cup canned black beans, strainer
- °1/2 Avocado clip into cubes
- °Lemon wedges and fresh chopped coriander for decorating
*Methods :
- Preheat the oven to 425 ̊F. Prepare a baking tray with a piece of butter paper.
- In a small bowl, mix all the seasoning and salt together for the steak. Cover the steak generously with the spice mix.
- Heat 2 tbsp olive oil in a large frying pan over medium-high heat. Steak, not more than 3 minutes per side. Steak will cook more in the oven, so make sure it’s just heartburn! Remove from heat and rest for 5 minutes while preparing the quisadilla.
- Place 2 tortillas on the prepared sheet and sprinkle each one with 1/2 cup of cheese.
- Top with tomatoes, corn, black beans and avocado.
- Slice the steak thinly against the grain. Place slices over the loaded tortilla.
- Sprinkle the rest of the cheese evenly on both the quisadilla and cover with the remaining tortilla.
- Bake in the oven for 6-8 minutes, until the cheese is melted and the tortilla heated.
- Remove from the oven and cut to taste. Top with coriander and serve with lemon wedges and a little sour cream
Enjoy !
