Categories: Mexican
Ingredients
- 1 Red Onion
- 1 Jalapeño Pepper
- 1/4 oz. Cilantro
- 1 Roma Tomato
- 1 Lime
- 10 oz. Sliced Ribeye Steak
- 1 Tbsp. Taco Seasoning
- 6 Small Flour Tortillas
- 4 oz. Shredded Cheddar-Jack Cheese
- 1 oz. Sour Cream
Directions
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Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Halve and peel onion. Slice half the onion into thin strips and cut other half into ¼" dice. Stem jalapeño, halve, seed, remove ribs, and mince. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Core tomato and cut into ¼" dice. Mince cilantro, leaves and stems. Zest and halve lime. Quarter one half and juice remaining half. Pat ribeye steak strips dry.
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Combine diced onion (to taste), half the jalapeño (to taste) (reserve remaining for quesadillas), tomato, half the cilantro (reserve remaining for quesadillas), 1 tsp. lime zest, 1 tsp. lime juice, and a pinch of salt and pepper in a mixing bowl. Set aside for flavors to marry.
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Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add ribeye steak strips to hot pan and cook undisturbed until well-browned on one side, 2-4 minutes. Transfer to a plate. Steak strips will finish cooking in a later step. Reserve pan; no need to wipe clean.
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Return pan used to cook steak to medium-high heat and add ½ tsp. olive oil. Add onion slices and remaining jalapeño (to taste) to hot pan and stir often until onions are translucent, 3-4 minutes. Add steak and any accumulated juices, seasoning blend, and ¼ cup water. Bring to a simmer and stir constantly until water is completely absorbed, 2-3 minutes. Remove from burner and stir in remaining cilantro (reserve a pinch for garnish) and a pinch of salt.
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Place three tortillas on prepared baking sheet. Add half the cheese, divide filling between each tortilla, and top with remaining cheese. Place remaining tortillas on top. Lightly coat top tortillas with cooking spray and cover with foil. Stack a second baking sheet on top. Place a casserole dish or heavy oven-safe pan on top of baking sheet to “press” quesadillas as they cook. Bake until cheese is melted and quesadillas are warmed through, 16-20 minutes. Plate dish as pictured on front of card, garnishing with sour cream and lime wedges. Bon appétit!