Steak quesadillas with lime cream

By Jason Skrobar
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  • 4 whole wheat tortillas
  • 1 tablespoon olive oil
  • 1 cup corn kernels
  • 1/2 red onion, finely chopped
  • 2 cups kale, shredded
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Kosher salt and pepper to taste
  • 1 leftover steak, thinly sliced
  • 2 cups Monterey Jack cheese, shredded
  • 1 cup cotija cheese
  • 1 cup sour cream
  • 1/4 cup lime juice
  • 1 teaspoon paprika


  1. To a skillet add olive oil, corn, red onion, kale, cumin, paprika, salt and pepper. Cook for about five minutes and then add the steak. Continue to cook for another five minutes. Remove to a mixing bowl and wipe skillet clean.
  2. To assemble quesadillas, add enough of the steak mixture to one tortilla and spread it evenly.
  3. Top with some Monterey Jack and Cotija. Top with another tortilla and gently place into skillet over medium heat. Cover with a lid to let the cheese start to melt.
  4. After about five minutes, carefully flip the quesadilla and once again cover with a lid.
  5. While the quesadilla cooks, mix the sour cream, lime juice and paprika and set aside.
  6. Slide the quesadilla onto a cutting board and slice into quarters. Serve with lime cream and enjoy!


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