Lunch / Dinner
Steak Quesadilla Sandwich
These steak quesadillas are uber filling and packed with layers of Mexican flavor from refried beans, pineapple, cilantro, Jalapeños, cumin, lime and more. Hope you're hungry, because these sandwiches are filling!
Ingredients
COMBINE:
RUB:
TOP:
Cook the steak to medium-rare and let it rest. This will prevent the steak from overcooking when it's grilled on the tortillas a few minute more.
Instructions
Preheat grill to medium-high. Brush grill grate with oil.
Combine beans, pineapple, cilantro, jalapeño, lime juice, garlic, and cumin; season with salt and pepper.
Rub both sides of steak with oil and oregano; season with salt and pepper.
Grill steak 5–6 minutes per side; transfer to plate and let rest while preparing beans. Slice steak against the grain into very thin slices. Reduce grill heat to medium-low.
Top each of 8 tortillas with 2 Tbsp. Jack cheese and 2 Tbsp. refried bean mixture. Top each of the remaining 8 tortillas with 2 Tbsp. Cheddar and steak slices. Grill tortillas open-faced until cheese melts and tortillas are crisp, 2–3 minutes.
Off heat, place lettuce over Jack-and-bean tortillas, then sandwich with Cheddar-and-steak tortillas and cut in half.
Thoroughly drain crushed pineapple by placing it in a sieve and pressing with a spatula.
To make the steak easy to eat, first slice it in half with the grain, then slice it thinly against the grain.
Make sandwiches by grilling the tortillas open-faced, then placing them together off heat.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 394
% Daily Value*
Total Fat 17g 26%
Saturated Fat 8g 40%
Cholesterol 84mg 28%
Sodium 429mg 17%
Carbs 30g 10%
Fiber 5g 20%
Protein 30g
*Percent Daily Values are based on a 2,000 calorie diet.