Steak Quesadillas

For the steak marinade:

• 1 lb flank steak (or skirt steak), thinly sliced

• 2 tbsp olive oil

• 2 tbsp lime juice

• 2 cloves garlic, minced

• 1 tsp chili powder

• 1 tsp cumin

• ½ tsp smoked paprika

• ½ tsp salt

• ¼ tsp black pepper

For the quesadillas:

• 1 tbsp olive oil (for cooking)

• 1 small onion, thinly sliced

• 1 bell pepper (red or green), thinly sliced

• 4 large flour tortillas

• 2 cups shredded Mexican blend cheese (or cheddar, Monterey Jack)

• Butter or additional oil for frying

Optional toppings:

• Salsa

• Guacamole

• Sour cream

• Fresh cilantro

• Jalapeños

1. Marinate the Steak:

• In a bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and pepper.

• Add the thinly sliced steak and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).

2. Cook the Steak:

• Heat a large skillet over medium-high heat.

• Add the marinated steak and cook for 3–4 minutes per side until browned and cooked to your desired doneness.

• Remove from heat and set aside.

3. Sauté the Vegetables:

• In the same skillet, heat 1 tbsp of olive oil over medium heat.

• Add the sliced onion and bell pepper, cooking until soft and slightly caramelized (about 5 minutes). Remove from heat.

4. Assemble the Quesadillas:

• Place a tortilla on a flat surface. Sprinkle ½ cup of shredded cheese over one half.

• Add a portion of the cooked steak and sautéed vegetables on top of the cheese.

• Fold the tortilla in half to create a half-moon shape.

5. Cook the Quesadillas:

• Heat a large skillet or griddle over medium heat and add a little butter or oil.

• Place the quesadilla in the pan and cook for 2–3 minutes on each side until golden brown and the cheese is melted.

• Repeat with the remaining tortillas.

6. Serve and Enjoy:

• Let the quesadillas cool slightly before slicing into wedges.

• Serve with salsa, guacamole, sour cream, and your favorite toppings.