Loaded Steak Quesadillas (Print version)

Juicy skirt steak, charred peppers and onions, and a melty two-cheese blend sealed inside a crispy golden flour tortilla. Ready in 30 minutes and loaded enough to call dinner.

# Ingredients:

For the steak

01 - 1.5 lbs (680 g) skirt steak or flank steak
02 - 2 tablespoons olive oil
03 - Juice of 1 lime
04 - 2 teaspoons ground cumin
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

For the vegetables

11 - 1 red bell pepper, thinly sliced
12 - 1 yellow bell pepper, thinly sliced
13 - 1 medium yellow onion, thinly sliced
14 - 1 jalapeño, thinly sliced (optional)
15 - 1 tablespoon olive oil
16 - Salt and black pepper to taste

For the quesadillas

17 - 6 large (10-inch / 25 cm) flour tortillas
18 - 2 cups (200 g) shredded Monterey Jack cheese
19 - 1 cup (100 g) shredded pepper jack cheese
20 - 2 tablespoons unsalted butter (for the pan)

To serve

21 - Sour cream
22 - Guacamole or sliced avocado
23 - Pico de gallo or fresh salsa
24 - Fresh cilantro leaves
25 - Lime wedges

# Instructions:

01 - Whisk together the olive oil, lime juice, cumin, smoked paprika, garlic powder, chili powder, oregano, salt, and pepper in a small bowl. Rub the mixture all over both sides of the steak. Let it rest at room temperature for 15 to 30 minutes.
02 - Heat a cast iron skillet over high heat until very hot. Add the steak and cook for 3 to 4 minutes per side, pressing down gently if it curls, until a deep brown crust forms. Aim for 130 to 135°F (54 to 57°C) for medium. Transfer to a cutting board and rest for 5 minutes.
03 - Find the direction of the muscle fibers running across the steak. Cut perpendicular to them into thin strips about 1/4 inch (6 mm) wide. This step is what keeps the steak tender and not chewy inside the quesadilla.
04 - In the same skillet over medium-high heat, add 1 tablespoon olive oil. Add the bell peppers, onion, and jalapeño. Let them sit undisturbed for 1 to 2 minutes at a time to build color, then stir. Cook 6 to 7 minutes total until softened and charred at the edges. Season with salt and pepper.
05 - Lay a tortilla flat on a clean surface. Scatter a layer of mixed cheese over one half, then add steak strips and a spoonful of vegetables. Top with a little more cheese, then fold the tortilla over the filling.
06 - Melt a small pat of butter in a large skillet over medium heat. Add one or two quesadillas without crowding and cook for 2 to 3 minutes per side until golden brown and crisp and the cheese is fully melted. Repeat with the remaining quesadillas, wiping the pan between batches if needed.
07 - Transfer to a cutting board and cut each quesadilla into 3 to 4 wedges. Serve hot with sour cream, guacamole, pico de gallo, and lime wedges on the side.

# Good to know:

01 - The double layer of cheese (bottom and top of filling) is what holds everything in place when you fold the tortilla.
02 - Best eaten right away while the tortilla is still crisp and the cheese is hot.

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