Cantina-Style Steak Quesadillas

• Thinly slice steak* against the grain. In a medium bowl, combine steak, half the Fajita Spice Blend, 1⁄2 tsp salt (1 tsp for 4 servings), and pepper. Set aside until ready to use. • Wash and dry produce. • Drain corn and pat dry with paper towels. Quarter lime. Trim and thinly slice scallions, separating whites from greens. Mince whites. Dice tomato into 1⁄2-inch pieces.

• Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: Cover pan with a lid if kernels start to pop. • Transfer corn to a second medium bowl and add tomato, scallion whites, and juice from half the lime (whole lime for 4 servings). Stir to combine. Taste and season with salt and pepper if desired. • Set salsa aside until ready to use. Wipe out pan.

• While corn cooks, heat a drizzle of oil in a second small pot over medium heat. Add beans and their liquid, remaining Fajita Spice Blend, and a pinch of salt. Bring to a simmer. Cook, stirring occasionally and smashing beans slightly with the back of a wooden spoon, until warmed through, 4-6 minutes. • Remove from heat, cover, and set aside until ready to serve. TIP: Beans will thicken as they sit.

• Heat a large drizzle of oil in pan used for corn over high heat. Add steak and cook, stirring occasionally, until browned all over, 2-4 minutes. TIP: Steak will cook a bit more in the quesadillas, so we cooked it to medium rare. • Turn off heat; transfer to a plate. Wash and dry pan.

• Place tortillas on a clean work surface; evenly top one half of each tortilla with Mexican cheese blend. Top with steak, then fold tortillas in half to create quesadillas. • Heat a drizzle of oil in pan used for steak over medium heat. Add quesadillas and cook until tortillas are golden brown and cheese melts, 2-4 minutes per side (work in batches for 4 servings). TIP: Lower heat if tortillas are browning too quickly.