Steak quesadillas with tomato and avocado salsa is a delicious Tex-Mex inspired dinner. Making the most of left over meat and veggies, this recipe offers a quick, balanced meal perfect for busy nights.
Do you go through phases with your dinner planning? You know those times when you find yourself cooking the same thing over and over for dinner?
If I eat something that I truly love, I can not help but repeat the meal. That is until I grow tried of it or it disappoints one night. When I am on my own, I can easily eat the same thing every night for dinner all week. A bit of a nasty cycle really. Although on the positive side it does make grocery shopping a little easier.
When the Lovely Husband is home I try my best not to repeat the same meals, and he has been home a lot recently. Of the last 11 weeks, he has been home 9 weeks. Since we have been married this is officially the longest consecutive time we have spent together. Happily I can report we are still speaking (yay!) and this whole marriage thing seems to be working out quite nicely… Although if anyone has tips for getting your husband to do the dishes on the regular that would be greatly appreciated!!
I have to admit meal planning for 3 days a month for both of us, is a lot easier than planning every day week in and week out. As a result of his extended time at home, I have been working over time on creative meal planning to keep things interesting, yet healthy, easy and affordable.
In meal planning there are definitely a few standards that appear, and of course the meals I want to cook to share with all of you, but mixing up the usual routine the past month or so is the fact that we are deep in a Mexican phase. This is a first in our house, all thanks to the success of the green chile chicken enchiladas. I say Mexican, but really it is more of a Tex-Mex phase. I won’t bore you with food geek details, but if you are curious about the difference between the two, Serious Eats has a great article.A little spice, a little melted cheese, with some meat and tortillas – what is not to love about Tex-Mex? So very quickly I’ve gone from never made enchiladas, and rarely making tacos, to adding them into the weekly dinner rotation.
Quesadillas are the other little Tex-Mex gem that have made their way into our dinner time hearts.
As a self professed queen of leftovers, I have no idea how I missed out on quesadillas all these years!!Quesadillas are all kinds of genius. Like dinner time saviour level genius.
To make them you can use any meat you have on hand, add veggies you love (or need using up), sprinkle on shredded cheese, and like magic a delicious dinner is ready in no time.
Mix up a simple salsa of tomato and avocado, and you instantly have a complete, balanced meal. For busy week day nights it doesn’t get much tastier than this recipe!Just look at the cheese oozing out of the crispy golden tortilla… And the beautiful colors of tomato, corn and red peppers.
For these quesadillas I thinly sliced beef that was leftover from a Sunday roast. Sautéed some red peppers, white onion and corn in a Tex-Mex spice blend. Silk Road Spices has a fantastic Tex-Mex blend. To assemble the quesadillas I put the steak and veggie mixture between two tortillas with shredded Monetary Jack cheese. Then place the stuffed tortillas in a hot skillet, and cook until the cheese melted and the outside is golden brown.
Truly does not get much simpler than this one pan dinner!
- 1 cup thinly sliced cooked beef
- ½ cup diced white onion
- ½ cup diced red onion
- ½ cup corn
- 2 tbsp tex-mdx seasoning
- Olive oil
- 1 cup shredded monetary jack cheese
- 8 large tortillas
- 1 cup diced cherry tomatoes
- 1 avocado, diced
- ½ lime, juiced
- 1 tsp cumin
- sour cream (garnish)
- fresh cilantro (garnish)
- Place a large skillet over medium heat with 1 tbsp olive oil. Add in onions and red peppers, sautéed for 5 minutes, stirring frequently. Then add in beef and corn, cook for another 2 minutes.
- Remove meat and vegetable mixture from skillet, place in bowl and set aside. Return skillet to stove top.
- Butter the outsides of the tortillas. Then layer the meat and vegetable mixture with the shredded cheese between two tortillas.
- To cook place stuffed tortillas in skillet, over medium heat, cooking on both sides, turning once.
- While cooking tortillas, mix diced tomatoes and avocado with lime juice and cumin. Toss well and set aside.
- Quarter the cooked quesadillas, top with tomato and avocado salsa, sour cream and fresh cilantro.