For the Quesadillas:
- 8 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 large red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional, for extra heat)
For Serving:
- Sour cream
- Guacamole
- Salsa
Instructions:
1. Marinating the Steak: a. In a bowl, combine olive oil, minced garlic, cumin, chili powder, paprika, salt, and black pepper to create the marinade. b. Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. c. Massage the marinade into the steak, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or ideally, marinate overnight for maximum flavor.
2. Grilling the Steak: a. Preheat your grill or grill pan to medium-high heat. b. Remove the steak from the marinade and grill for 4-6 minutes per side, or until it reaches your desired level of doneness. c. Allow the steak to rest for 5 minutes before thinly slicing it against the grain.
3. Assembling the Quesadillas: a. Lay out the flour tortillas on a clean surface. b. Sprinkle a layer of Monterey Jack and cheddar cheese on one half of each tortilla. c. Distribute the sliced steak, bell peppers, red onion, cherry tomatoes, cilantro, and jalapeño (if using) evenly over the cheese. d. Fold the tortillas in half, pressing down gently to seal the edges.