🍽️Steak Quesadillas

Ingredients (Serves 4):

• 1 lb flank or skirt steak
• 8 large flour tortillas (8-10 inch)
• 2 cups Mexican blend cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 bell pepper (red or green), thinly sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 jalapeño, seeds removed and finely diced (optional)
• 2 tbsp olive oil, divided
• 1 tbsp butter
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper to taste

For Serving:

• Sour cream
• Guacamole or sliced avocado
• Salsa
• Chopped cilantro
• Lime wedges

Instructions:

Prepare the Steak:

1. Mix chili powder, cumin, garlic powder, oregano, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl.
2. Rub steak with 1 tbsp olive oil, then coat evenly with spice mixture.
3. Let steak sit at room temperature for 15-30 minutes.
4. Heat a cast-iron skillet over high heat until very hot.
5. Cook steak for 4-5 minutes per side for medium-rare (adjust for desired doneness).
6. Transfer to a cutting board and let rest for 10 minutes.
7. Slice thinly against the grain, then chop into smaller pieces if desired.

Prepare the Vegetables:

1. In the same skillet, heat remaining 1 tbsp olive oil over medium heat.
2. Add onions and bell peppers, cooking until softened, about 5-7 minutes.
3. Add garlic and jalapeño (if using) and cook for another minute.
4. Season with salt and pepper to taste.
5. Remove from skillet and set aside.

Assemble and Cook Quesadillas:

1. Wipe out the skillet and return to medium heat.
2. Add a small amount of butter to the skillet.
3. Place one tortilla in the skillet.
4. Sprinkle 1/4 cup of mixed cheeses on half of the tortilla.
5. Add 1/4 of the steak and 1/4 of the vegetable mixture on top of the cheese.
6. Add another 1/4 cup of cheese on top of the steak and vegetables.
7. Fold the empty half of the tortilla over the filled half.
8. Cook until golden brown on the bottom, about 2-3 minutes.
9. Carefully flip and cook the other side until golden and cheese is melted, about 2 minutes.
10. Transfer to a cutting board.
11. Repeat with remaining tortillas and fillings.
12. Let quesadillas rest for 1 minute before cutting into wedges.

Serving:

Serve quesadillas with sour cream, guacamole, salsa, chopped cilantro, and lime wedges on the side.

Variations:

• Chicken Quesadillas: Substitute steak with grilled chicken breast seasoned with the same spice mix.
• Vegetarian Option: Omit the meat and add black beans and corn for a hearty vegetarian version.
• Breakfast Quesadillas: Add scrambled eggs to the filling for a breakfast version.
• Spicy Version: Add more jalapeños or a dash of hot sauce to the filling.

Notes:

• For extra flavor, marinate the steak in lime juice, olive oil, and spices for 1-2 hours before cooking.
• Quesadillas can be made ahead and kept warm in a 200°F oven for up to 30 minutes.
• For a quick version, use leftover steak from another meal.