Steak Quesadilla


  • 4 Mission Carb Balance Soft Taco Flour Tortillas
  • 1/2 cup chopped cilantro
  • 12oz sirloin cubed
  • 1 cup shredded cheddar
  • 1/2 cup shredded mild white or hot pepper cheese
  • 1 small jalapeno diced (optional)
  • Half a stick of butter
  • Salt & pepper
  • 2 TBSP olive oil
  • 1/2 TSP cumin
  • 2 cloves diced garlic


  • Liberally salt & pepper your steak cubes and sprinkle with cumin
  • Add olive oil to a wok or skillet and heat on high
  • Add half of your steak and sear for two minutes on each side
  • Add about a tbsp of your butter and the diced garlic. Turn the heat down to low and toss your steak cubes in that yummy garlic and butter mixture
  • In another skillet add half of your remaining butter and melt on medium heat
  • Add one tortilla to your skillet and cook for thirty seconds
  • Top with a generous amount of mixed cheese, cilantro and half of your steak cubes
  • Sprinkle with diced jalapeno
  • Add your topper tortilla and press down
  • Place a spatula under the tortilla, resting your other hand on the top
  • Flip and cook until tortilla is lightly browned
  • Move from skillet to plate
  • Repeat with remaining ingredients

Makes two quesadillas

Serve with guacamole, pico de gallo, sour cream

I’m not sure why it took me so long to try a low carb quesadilla. These were amazing and very easy to make. Honestly all of the time was in making the guac & pico. I also shedded my own cheese because I had the time and it just melts better than bagged cheese. I used a cast iron skillet for the quesadillas, but I’m sure any skillet would be fine. You may need to add a little cooking time with a regular skillet. Obviously there’s a lot of flexibility with this recipe. You could use chicken or go vegetarian. I chose to keep my filling simple because I had the pico, but you could certainly add black beans, tomatoes, chopped onion or corn. These are now officially part of or regular rotation!