Name: Grilled Steak, Chipotle and Pepper Jack Quesadillas
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4
Ingredients: 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

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.

Grilled Steak, Chipotle and Pepper Jack Quesadillas

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