Description
Loaded quesadillas packed with seasoned steak, creamy queso, and flavorful rice for a satisfying meal.
Ingredients
Scale
- 1.5 lbs Sirloin Steak, cut into ½-inch cubes
- 2 tablespoons Olive Oil
- 1 teaspoon Chili Powder
- 1 teaspoon Smoked Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Cumin
- ¼ teaspoon Cayenne Pepper (optional, for heat)
- Salt and Black Pepper to taste
- 4 tablespoons Butter
- 4 tablespoons All-Purpose Flour
- 3 cups Milk (whole milk recommended for richness)
- 8 oz Velveeta Cheese, cubed
- 4 oz Monterey Jack Cheese, shredded
- 4 oz Pepper Jack Cheese, shredded
- 1 (4 oz) can Diced Green Chiles, undrained
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Cayenne Pepper (optional, for heat)
- Salt and Black Pepper to taste
- 2 tablespoons Olive Oil
- 1 cup Long-Grain White Rice, rinsed
- 2 cups Chicken Broth
- 1 (15 oz) can Black Beans, rinsed and drained
- 1 (15 oz) can Corn, drained
- 1 Red Bell Pepper, diced
- 1 Jalapeño, seeded and minced (optional, for heat)
- ½ Onion, diced
- 1 teaspoon Cumin
- ½ teaspoon Chili Powder
- ½ teaspoon Garlic Powder
- Salt and Black Pepper to taste
- 12 Large Flour Tortillas
- Optional Toppings: Sour Cream, Guacamole, Salsa, Chopped Cilantro
Instructions
- In a medium bowl, combine the cubed sirloin steak with olive oil, chili powder, smoked paprika, garlic powder, onion powder, cumin, cayenne pepper (if using), salt, and black pepper. Ensure the steak is evenly coated.
- Heat a large skillet or cast-iron pan over medium-high heat. Add the seasoned steak in a single layer (in batches if needed to avoid overcrowding).
- Sear the steak for about 2-3 minutes per side, or until browned and cooked to your desired doneness (medium-rare to medium recommended).
- Remove the steak from the pan and set aside, covering loosely with foil to keep warm.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to create a roux.
- Slowly whisk in the milk, breaking up any lumps. Continue whisking until smooth and slightly thickened (5-7 minutes).
- Reduce heat to low and add the Velveeta cheese, Monterey Jack cheese, and Pepper Jack cheese. Stir constantly until the cheeses are completely melted and the queso is smooth and creamy.
- Stir in the diced green chiles, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Taste and adjust seasonings as needed.
- Keep the queso warm over low heat, stirring occasionally. Add a splash of milk if it gets too thick.
- In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and cook until softened (3-5 minutes).
- Add the diced red bell pepper and jalapeño (if using) and cook for another 2-3 minutes, until slightly softened.
- Stir in the rinsed rice, cumin, chili powder, garlic powder, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the rice.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Remove from heat and let sit, covered, for 5 minutes.
- Fluff the rice with a fork and stir in the black beans and corn.
- Lay out a flour tortilla on a flat surface.
- Spread a generous layer of queso over half of the tortilla.
- Top with a layer of the cooked steak, followed by a layer of the rice mixture.
- Fold the other half of the tortilla over the filling.
- Heat a large skillet or griddle over medium heat (lightly grease if desired).
- Place the quesadilla in the hot skillet and cook for about 3-4 minutes per side, or until golden brown and crispy and the filling is heated through.
- Repeat with remaining tortillas and filling.
- Let the quesadillas cool slightly before cutting them into wedges.
- Serve immediately with your favorite toppings.
Notes
- For a richer queso, use whole milk.
- Adjust the amount of cayenne pepper and jalapeño to your desired level of spiciness.
- Don’t overcrowd the pan when searing the steak to ensure proper browning.
- Keep the queso warm and stir occasionally to prevent sticking.
- Feel free to add other vegetables to the rice, such as zucchini or carrots.
- Serve immediately for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes