Categories: Sandwiches
Ingredients
- 2 large poblano chiles
- 3 tbsp. canola or olive oil
- 1 large Vidalia onion, sliced
- 4 garlic cloves, thinly sliced
- 3/4 lb. very thinly sliced boneless ribeye
- Salt and pepper
- 1 tsp ground cumin
- 1 tbsp. each Worcestershire and soy sauce
- Olive oil cooking spray
- 6 large flour tortillas
- 6 oz. provolone, coarsely shredded
- 6 oz. Monterey Jack, coarsely shredded
Directions
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Meanwhile, heat a large cast-iron skillet over medium-high. Add 2 tbsp. oil and cook the onion and garlic, stirring occasionally, until softened, 12-15 minutes. Transfer to a plate. Increase the heat to high. Add the remaining 1 tbsp. oil. Add the ribeye, season with salt and pepper and cumin. Add the Worcestershire and soy sauce. Cook, tossing often, until just browned, 1-2 minutes. Coarsely chop.
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Heat a large nonstick skillet over medium to medium-high. Spray the pan with cooking spray, and cook 1 tortilla until lightly browned, about 30 seconds; turn over. Cover half the tortilla with a handful of the cheeses, 1/6 of the peppers, onions and steak, and a bit more cheese. Fold the tortilla over, press with a spatula and cook, turning occasionally, until the tortilla is deep golden brown and crispy, 2-3 minutes. Transfer the quesadilla to a cutting board and cut into 4 wedges. Repeat with the remaining tortillas and filling.