My wife loves my steak and cheese sandwiches, but recently she wanted to change things up. I decided to swap the bread for the tortillas and create my own quirky recipe, with a spicy option that she gets a real kick out of. Try this new quesadilla recipe and let us know what you think!

You’ll need the following for the salsa:

6 Roma Tomatoes, 2 Orange Bell Peppers, 2 Poblano Peppers, 1 Jalapeno Peppers, 1 Large Onion, 1 Small Limes, 2 Garlic Cloves, Salt, Ground Black Pepper

Dice up the tomatoes, 1 large onion, 3/4 of the jalapeno pepper and toss them in a bowl.  Slice the orange bell peppers, and the poblano peppers into thin strips.  Dice up 1 of the bell peppers, and 1 of the poblanos and add it into the bowl.  Set aside the remaining pepper strips.  Press the juice of one small lime into the bowl.  Mince up the garlic cloves and add it to the bowl.  Add 1/4 teaspoon of salt, and 1/2 teaspoon of ground black pepper.  Mix all the ingredients together, and set the salsa aside.

You’ll need the following for the crema:

1 Garlic Clove, 1 Small Lime, Salt, Ground Black Pepper, Chili Powder, Small Jar of Sour Cream

Mince up 1 Garlic Clove, 2 pinches of salt, 3 pinches of ground black pepper, 1/2 teaspoon of chili powder, and at least 7 tablespoons of sour cream.  Press the juice out of half of one small lime.  Mix it all together.  If you like a little more spice, add more chili powder.  If you want a little less, add more lime.  Salt and pepper are also at your discretion.

Now for the fun part.  Now we need to prep the ‘meat’ of the dish.  Sorry, had to throw in the dad pun.

You’ll need the following for the rest of the quesadilla:

Salt, Pepper, Onion Powder, Garlic Powder, 16 oz Shaved Steak, 1 Large Onion, 3 Flour Tortillas, Olive Oil

Set the oven to broil.

Slice 1 large onion into thin strips.  Add the strips of bell pepper, and the poblano into a skillet.  Add 3 tablespoons of butter.  Heat the pan on medium heat and stir frequently until the vegetables are softer, and the onions have lost some of their color.

Cook the steak in another skillet on medium low.  I can’t say how salt, pepper, onion powder, and garlic powder to use.  I will call them ‘passes.’  A pass is when you sprinkle the spice from one end of the pan to the other as you pass over it.  Basically, as it cooks, stir the meat around, and pass the spices four times.  When the meat is browned, and the vegetables are soft, combine them in the larger skillet.  Cook them together for 3 minutes.

Pour a little oil on one side of a tortilla and massage it gently into it.  Place the tortilla, oil side down on the baking sheet.  Spread cheese on half of the tortilla.  Cover the cheese with the meat and vegetable mixture, and then add another layer of cheese.  Flip the empty side of the tortilla down onto the other side.  Continue in the same fashion for the other two tortillas.  If you’d like more, go light on the mix.  It’s really up to  you.

Broil the quesadillas for approximately 1 minute, 30 seconds on the middle rack of the oven.  Be careful and keep an eye on them!  If you don’t, you’ll make the mistake I did the first time I made home made tortillas.  They were so hot, they caught on fire.  Literally.

Once the quesadillas are lightly browned, cut them into four triangles.  Spread some of the crema on top, and serve them with the salsa.  The crema will help hold the salsa on the quesadilla.  And make sure you leave a comment below.