Cajun-Inspired Steak Quesadilla with Guacamole
Being Indian, I grew up with savory spices and they just became part of who I am today. I wanted to translate a piece of that experience into this quesadilla and bring you a dish packed with amazing flavors. Add the cheese, sour cream and guacamole, and it becomes a wildly gratifying meal.
Yields 2 large quesadillas
Ingredients:
Guacamole:
- 2 avocados, peeled and pitted
- 1 oz. chopped tomatoes
- 2 tbsp. chopped fresh cilantro
- 1 tbsp. + 1 tsp. lemon juice
- ½ tsp. coarse salt
- 1½ tsp. black pepper
Quesadillas:
- 1½ tsp. Cajun spice blend
- ½ tsp. coarse salt
- 1 tsp. black pepper
- 1 tsp. dried oregano
- 1½ tsp. dried thyme
- 1½ tsp. paprika
- 13 oz. beef steak, cubed
- 1 tbsp. + 1 tsp. garlic oil
- 2 oz. diced yellow bell peppers
- 2 oz. diced red bell peppers
- 2 oz. diced shallots
- 2 (7- to 12-inch) flour tortillas
- 2 oz. shredded Manchego cheese
- ⅓ c. + 2 tbsp. sour cream, divided
- 2 tsp. extra-virgin olive oil
- 2 tbsp. guacamole
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Instructions:
- To make the guacamole, add the avocado flesh to a medium bowl. Mash the avocado with a fork, then add the tomatoes, cilantro, lemon juice, salt and pepper and mix well. Cover the bowl with plastic wrap and set the guacamole aside until you’re ready to serve.
- To make the quesadillas, in a medium bowl combine the Cajun spice, salt, black pepper, oregano, thyme and paprika and stir with a spoon to combine. Add your steak to the spice mixture and rub the spices into the meat using your hands. Cover the bowl with clear plastic wrap and let the meat rest in the spices for 15 minutes or up to 2 hours in the fridge.
- In a medium pan, add your garlic oil and allow the pan to heat up on a medium-high heat. When the pan is warm, add your steak and cook each side for 3 to 5 minutes, or 6 to 10 minutes total. When the steak turns a darker brown, it is cooked through. Use a slotted spoon to remove the steak from the pan and place it in a small bowl. Cover with foil to keep the meat warm.
- Leave the accumulated spices and oil in the pan. Then add the chopped bell peppers and shallots. Cook, stirring, on medium heat until everything is soft, 10 to 13 minutes. Add the steak back to the pan with the bell peppers and shallots just to warm everything up for 2 minutes, then turn off the heat.
- Lay out one tortilla on a work surface. On one half of the tortilla, add half the steak and pepper mixture. Top it with half of the cheese and add 1 tablespoon of the sour cream. Fold the tortilla in half. Repeat with the other tortilla.
- Heat a large nonstick pan over medium-high heat and add in the olive oil. Place your tortilla in the pan and cook for 1 to 2 minutes on each side. When both sides are crispy and golden brown, remove from the pan and cut the tortilla in half, exposing the filling. Repeat with the other tortilla, adding more oil if necessary.
- When you’re ready to eat, top each quesadilla with 1 tablespoon of the sour cream and 1 tablespoon of the guacamole and enjoy!
