GRILLED STEAK, CHIPOTLE AND PEPPER JACK QUESADILLAS

Grilled Steak, Chipotle and Pepper Jack Quesadillas image

Provided by Food Network Kitchen

Time 45m

Yield 4

Number Of Ingredients 12

1 clove garlic, minced
1/4 teaspoon ground cumin
Juice of half lime
Juice of half orange
Kosher salt
8 ounces cleaned and trimmed skirt steak
Olive oil, for oiling the grill grates
Four 10-inch (burrito size) flour tortillas
2 cups shredded pepper-jack cheese
1 to 2 chipotle in adobo, chopped, plus 1 to 2 tablespoons sauce
2 tablespoons unsalted butter
Guacamole, salsa, chopped scallions and sour cream, for serving

Steps:

Preheat an outdoor grill over medium.
Whisk the garlic, cumin, lime and oranges juices and 1/2 teaspoon salt together in a medium bowl. Add the steak, coat well in the mixture and let marinade for 10 minutes.
Lightly oil the grill grates. Grill the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove to a cutting board and let rest 5 minutes. Slice the steak against the grain and reserve.
Lay a tortilla on a work surface and top evenly with 1/2 cup pepper-jack cheese. Add 1/4 of the steak and some chopped chipotle in adobo and sauce. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
Cut into triangles and serve with guacamole, salsa, scallions and sour cream.