Ingredients

The following ingredients have 4 Servings
  • 1 pound thin sirloin steaks (½ inch thick each)
  • or 1 pound flank steak
  • 2 jalapeño or serrano chiles
  • thinly sliced and seeded (for less heat) or chopped with seeds and membranes (for more heat)
  • ½ small red onion
  • finely chopped
  • 2 limes
  • juiced (about ¼ cup)
  • 4 cloves garlic
  • grated
  • Salt
  • 2 tomatoes on the vine
  • seeded and chopped
  • One handful fresh cilantro leaves with tender stems
  • finely chopped
  • Cayenne hot sauce (Rach's go-to is Frank's RedHot)
  • 1 large Haas avocado
  • coarsely chopped
  • Pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder (Rach likes Gebhardt)
  • 3 tablespoons neutral-flavored oil
  • 1 white or yellow onion
  • chopped
  • 1 bell pepper (any color)
  • seeded and chopped
  • ¼ cup drained mild or hot pickled jalapeño slices
  • 4 large (10-inch) flour tortillas
  • Cooking spray
  • 2 cups shredded Mexican cheese blend
  • pepper Jack
  • or Monterey Jack
  • Mexican crema or sour cream
  • for serving

Instruction

  • Freeze the steaks until slightly firm, about 5 minutes
  • Heat a large cast-iron skillet over medium-high to high
  • In 2 medium bowls, divide the chiles, red onion, and half the lime juice
  • Add a quarter of the grated garlic to each bowl; season with salt
  • Let stand for a few minutes
  • To one bowl, add the tomatoes, some cilantro, and a few dashes of hot sauce for the pico de gallo
  • In the other bowl, using a potato masher or fork, mash in the avocado for the guacamole
  • Thinly slice the steaks against the grain; season with salt, pepper, and the spices
  • Add 2 tablespoons oil, two turns of the pan, to the skillet
  • Add the beef in a single layer and cook until brown and crispy, 2 to 3 minutes
  • Turn the beef over and cook until browned, about 2 minutes more
  • Transfer to a plate
  • Add the remaining 1 tablespoon oil, one turn of the pan, to the skillet
  • Add the white onion, bell pepper, and pickled jalapeños and cook, tossing occasionally, until crisp-tender, 3 to 4 minutes
  • Add the remaining garlic and lime juice; season with salt and pepper
  • Mix in the beef and remove from heat
  • Heat a nonstick skillet over medium
  • Spray 1 tortilla lightly with cooking spray and add to the skillet, sprayed-side down
  • Scatter a quarter of the cheese on top
  • Arrange about a quarter of the beef and vegetables on 1 side of the tortilla
  • Fold the tortilla over the filling and cook, turning once, until golden and crispy, 1 to 2 minutes per side
  • Repeat with the remaining tortillas, cheese, beef, and vegetables
  • Cut the quesadillas into wedges
  • Serve with the crema, guacamole, and pico