Spicy Steak Quesadillas
- 4 flour tortillas, each 12 inches in diameter
- 3/4 C. shredded Cheddar cheese
- 8 oz. sirloin steak, grilled or broiled to desired doneness and thinly sliced
- 1-2 Tbs. minced fresh jalapeno chile
- 1/4 C. prepared tomato salsa, drained of excess liquid, plus more for serving
- Vegetable oil, for cooking
- Cilantro sprigs, for garnish
You'll assemble 2 separate quesadillas at the same time, then cook them individually one after the other.
To assemble the quesadillas, lay 2 of the flour tortillas flat and apart on a work surface. Evenly spread 1/4 C. of the cheese on top of each tortilla. Divide the steak evenly between the 2 tortillas and sprinkle with jalapeno to taste. Sprinkle the 1/4 C. of salsa over the steak on both tortillas and top with the remaining cheese. Place another tortilla on top of each quesadilla, and press down firmly with your hands to seal them both.
Heat a sauté pan large enough to hold one of the layered tortillas over high heat. Add just enough oil to coat the bottom of the pan and reduce the heat to medium. Carefully transfer one of the quesadillas to the pan and cook until its underside is golden brown, about 3 minutes.
Carefully slide the quesadilla onto a dinner plate. Invert another plate over it, hold them securely together, and flip them to leave the quesadilla browned side up. Then slide it back into the hot pan to cook until its other side is golden brown, about 3 minutes more. Repeat the cooking process with the other quesadilla.
Let each of the 2 cooked quesadillas cool for about 5 minutes. Then, with a long, sharp knife, cut it crosswise repeatedly to form 8 or 10 wedges. Transfer to a serving platter and garnish with more salsa and cilantro sprigs. Serve immediately.