Categories: Mexican
Ingredients
- 1 Red Onion
- 1 Jalapeño Pepper
- 1/4 oz. Cilantro
- 1 Roma Tomato
- 1 Lime
- 10 oz. Steak Strips
- 1 Tbsp. Taco Seasoning
- 6 Small Flour Tortillas
- 3 oz. Shredded Cheddar-Jack Cheese
- 2 oz. Sour Cream
Directions
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Halve and peel onion. Slice half into thin strips and cut other half into ¼" dice. Core tomato and cut into ¼" dice. Mince cilantro, leaves and stems. Zest and halve lime. Quarter one half and juice remaining half. Stem jalapeño, halve, seed, remove ribs, and mince. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Pat steak strips dry.
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Combine diced onion (to taste), half the cilantro, half the jalapeño (to taste) (reserve remaining of both for filling), tomato, 1 tsp. lime zest, 1 tsp. lime juice, and a pinch of salt and pepper in a mixing bowl. Set aside for flavors to marry, stirring occasionally. Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan and cook undisturbed until well-browned on one side, 2-3 minutes. Transfer to a plate. Steak strips will finish cooking in a later step. Reserve pan; no need to wipe clean.
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Return pan used to cook steak strips to medium-high heat and add ½ tsp. olive oil. Add sliced onion and remaining jalapeño (to taste) to hot pan. Stir often until onions are translucent, 3-4 minutes. Add steak and any accumulated juices, taco seasoning, and ¼ cup water. Bring to a simmer and stir constantly until water is completely absorbed, 2-3 minutes. Remove from burner and stir in remaining cilantro (reserve a pinch for garnish) and a pinch of salt. Transfer filling to plate. Wipe pan clean and reserve.
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Place tortillas on a clean work surface. Divide half the cheese between tortillas, then add filling. Top with remaining cheese. Fold tortilla over filling and press gently so it holds in place. Return pan used to cook filling to medium heat and add 1 tsp. olive oil to hot pan. Working in batches, place two or three quesadillas in pan (there should be no overlap). Cook until golden brown, 2-4 minutes per side. Repeat with remaining quesadillas, adding 1 tsp. olive oil for each batch.
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Plate dish as pictured on front of card, garnishing with reserved cilantro and serving pico de gallo and sour cream on the side. Squeeze lime wedges over to taste. Bon appétit!