Steak Quesadillas

Ingredients

• 1½ lb skirt steak
• 8 flour tortillas
• 2 cup Monterey Jack cheese, shredded
• 1 medium onion
• 1 medium bell pepper
• 2 tbsp olive oil
• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup salsa (optional)
• ½ cup sour cream (optional)
• ¼ cup cilantro, chopped (optional)

Steps

1. Slice the skirt steak against the grain into thin strips. Dice the onion and bell pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak strips and season with chili powder, cumin, garlic powder, salt, and black pepper. Cook until browned and cooked through, about 5-7 minutes. Remove steak from skillet and set aside.
3. Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and bell pepper and cook until softened, about 5-7 minutes.
4. Wipe the skillet clean. Place one tortilla in the skillet over medium heat. Sprinkle half of one side with shredded cheese, then add a portion of the cooked steak and sautéed vegetables. Sprinkle with more cheese.
5. Fold the tortilla in half and cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and bubbly.
6. Remove the quesadilla from the skillet and repeat with the remaining tortillas and filling.
7. Cut each quesadilla into wedges and serve immediately with optional salsa, sour cream, and fresh cilantro.