NEW ORLEANS —
1 lb skirt steak
2 Tbsp. olive oil
kosher salt, to taste
pepper, to taste
1 tsp. chili powder
1 tsp. cumin
1 onion, sliced
4 garlic cloves, sliced
2 cups baby portobello mushrooms, sliced
3 bell peppers, sliced
1 jalapeño pepper, sliced
1 Tbsp. butter
4 large tortillas
2 cups Monterey Jack blend cheese
guacamole, sour cream, salsa for serving
Season skirt steak with olive oil, salt, pepper, chili powder, and cumin.
Cook on high heat for roughly 3 minutes each side, for medium-rare.
Let the steak rest for 10 minutes.
While the steak is resting, sauté onion, garlic, and mushrooms until onions are slightly translucent. Add bell peppers, jalapeño, salt, and pepper, cook slightly.
Slice the steak into thin strips cutting across the grain.
Mix the steak into the pepper mix. Remove from heat and set aside.
In a clean pan, melt butter. Lay the tortilla on the buttered pan, add cheese, steak mixture, and more cheese, then top with another tortilla and pat it down.
Flip the quesadilla over and cook the other side until it’s golden.
Remove from pan and cut into quarters or eighths. Repeat these steps with the remaining tortillas.
Serve immediately with sour cream, salsa, and guacamole