Beef Quesadillas & Sweet Potato Wedges

with Creamy Cilantro Sauce

45 MIN

+$4.95/serving 2 Servings

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with Flank Steaks

From the Test Kitchen

For these decadent quesadillas, soft flour tortillas are filled with melty white cheddar, Spanish-spiced beef and onion, and a swoosh of creamy cilantro sauce. You'll serve them alongside hearty roasted sweet potatoes with more creamy cilantro sauce as a refreshing dipper.
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Nutrition

PER SERVING
Calories

890 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Flank Steaks
2 Flour Tortillas
1 Red Onion
1 Tbsp Red Wine Vinegar
1 lb Sweet Potatoes
¼ cup Sour Cream
¼ cup Cilantro Sauce
1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
2 oz White Cheddar Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Halve, peel, and thinly slice the onion. Grate the cheese on the large side of a box grater. In a bowl, combine the sour cream, vinegar, and cilantro sauce. Taste, then season with salt and pepper if desired.

2 Roast the sweet potatoes

Line a sheet pan with foil. Place the sweet potato wedges on the foil. Drizzle with olive oil and season with salt, pepper, and up to half the spice blend. Toss to coat; arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Cook & slice the steaks

Once the potatoes have roasted about 10 minutes, pat the steaks dry with paper towels; season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

4 Cook the onion

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Turn off the heat.

5 Assemble the quesadillas

Place the tortillas on a work surface. Evenly top one half of each tortilla with the grated cheese, sliced steaks, cooked onion, and 1 tablespoon of the creamy cilantro sauce. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the onion.

6 Cook the quesadillas & serve your dish

In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully cut in half. Serve the cooked quesadillas with the roasted sweet potatoes and remaining creamy cilantro sauce on the side. Enjoy!