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Guacamole Seasoning Ancho Chili Seasoning

Grilled Steak Quesadillas

Yield: 8 servings

Reorder No. Description Amount
 Steak: 
107654Liquid Corn Oil1/2 cup
188336Lime Juice1/4 cup
748570Trade East Ancho Chili Seasoning1/4 cup
378100Balsamic Vinegar1 1/2 Tbsp.
603050Flank Steak2 1/2 lbs.
713340Flour Tortillas16 each
886450Chunky Salsa1 cup
326135Shredded Mexican Cheese Blend1 lb.
 Chunky Guacamole: 
789942Avacado Chunks2 each
206032Tomatoes, chopped1 medium
596981Green Onions, diced1/3 cup
303186Jalapeno, finely diced1 each
204231Trade East Guacamole Seasoning1/2 cup

Preparation Instruction

Wash Hands. Combine oil, lime juice, Trade East Ancho Chili Seasoning and vinegar in a shallow bowl. Add steak, turning to coat completely. Refrigerate and marinate 30 minutes to 24 hours. Remove steak from marinade; discard marinade. Grill steak over medium direct heat for 6 to 10 minutes, turning once, until steak is desired doneness. Remove steak and let rest 5 minutes. Thinly slice steak and assemble quesadillas, or chill until ready to assemble. To make guacamole, peel avocados and remove seed. Place in medium bowl and mash with a fork. Add tomatoes, green onions and jalapeno if desired. Add seasoning and mix well. Chill until ready to serve. To make quesadillas, portion 4 ounces steak onto half of the tortilla shells. Top each tortilla with 2 ounces cheese and 2 tablespoons salsa. Top each with a second tortilla. Grill quesadillas for 4 to 6 minutes, turning once, until shells are browned and cheese has melted. Cut into wedges and serve with chunky guacamole.