Categories: Sandwiches

Ingredients

• 2 large poblano chiles
• 3 tbsp. canola or olive oil
• 1 large Vidalia onion, sliced
• 4 garlic cloves, thinly sliced
• 3/4 lb. very thinly sliced boneless ribeye
• Salt and pepper
• 1 tsp ground cumin
• 1 tbsp. each Worcestershire and soy sauce
• Olive oil cooking spray
• 6 large flour tortillas
• 6 oz. provolone, coarsely shredded
• 6 oz. Monterey Jack, coarsely shredded

Directions

1. Meanwhile, heat a large cast-iron skillet over medium-high. Add 2 tbsp. oil and cook the onion and garlic, stirring occasionally, until softened, 12-15 minutes. Transfer to a plate. Increase the heat to high. Add the remaining 1 tbsp. oil. Add the ribeye, season with salt and pepper and cumin. Add the Worcestershire and soy sauce. Cook, tossing often, until just browned, 1-2 minutes. Coarsely chop.

2. Heat a large nonstick skillet over medium to medium-high. Spray the pan with cooking spray, and cook 1 tortilla until lightly browned, about 30 seconds; turn over. Cover half the tortilla with a handful of the cheeses, 1/6 of the peppers, onions and steak, and a bit more cheese. Fold the tortilla over, press with a spatula and cook, turning occasionally, until the tortilla is deep golden brown and crispy, 2-3 minutes. Transfer the quesadilla to a cutting board and cut into 4 wedges. Repeat with the remaining tortillas and filling.

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