Steak Quesadilla Recipe: A Homemade Tex-Mex Classic

Ingredients

• 1 lb thin sirloin steaks (½ inch thick each), or 1 lb flank steak
• 4 large (10-inch) flour tortillas
• 4 cloves garlic, grated
• 2 cups shredded Mexican cheese blend, Pepper Jack or Monterey Jack
• 2 jalapeño or serrano chilies, thinly sliced and seeded (for less heat) or chopped with seeds and membranes (for more heat)
• 2 limes, juiced (about ¼ cup)
• 2 tomatoes on the vine, seeded and chopped
• 1 large avocado, coarsely chopped
• 1 white or yellow onion, chopped
• 1 bell pepper (any color), seeded and chopped
• 1 handful fresh cilantro leaves, finely chopped
• 1/2 small red onion, finely chopped
• 1/4 cup mild or hot pickled jalapeño slices, drained
• 3 tbsp neutral-flavored oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp chili powder
• Cayenne hot sauce
• Cooking spray
• Mexican crema or sour cream, for serving
• Salt and pepper