Easy Carne Asada Quesadillas

• 1 1/2 lbs. flank steak, cut into thin strips*
• 1 Tbsp olive oil
• 1 Tbsp Worcestershire sauce
• 1 lime, juiced and zested
• 1/2 Tbsp cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp chili powder
• 1/4 tsp oregano
• 1/4 tsp paprika
• 16 oz. reduced fat Mexican cheese (about 4 cups)
• 8 low carb tortillas**

1. Preheat the oven to 400°F and spray a sheet pan with cooking spray. Set aside.
2. In a large ziploc bag, toss the steak strips with the olive oil, Worcestershire sauce, lime juice, lime zest, cumin, salt, garlic powder, onion powder, chili powder, oregano, and paprika. (Optional: marinate 30 minutes to 48 hours)
3. Heat a large skillet (I use cast iron) to medium high heat and spray with cooking spray. When the pan is hot, add half the steak in an even layer. Be sure not to overcrowd the pan. SEAR on both sides (ie no more than 1 minute of heat on each side) then remove from the pan and repeat with the remaining steak. Place the seared steak on a plate and set aside.
4. Assemble the quesadillas by spreading 1/4 cup cheese on half a tortilla, then 1/3 cup marinated steak, then another 1/4 cup cheese on top of the steak. Fold over the other side of the tortilla to close the quesadilla. Repeat with remaining ingredients, but only cook 4 quesadillas at a time. Press slightly to flatten, then spray the tops of the quesadillas with cooking spray.
5. Cook for 10 minutes, then flip the quesadillas over and cook another 5 minutes until golden brown. Let cool on the sheet pan for 5 minutes before slicing and serving.
6. Top with your favorite toppings and enjoy!

*See blog post for more information.

**I use this brand, but you can also use a gluten free brand like this one.

Nutrition facts are a calculated estimate of 1 quesadilla, not including any toppings.