3 (about 650 grams) Sirloin Steaks, sliced (about ¼ inch thick)
2 Tbsp Fajita/Steak Seasoning
1 Red Bell Pepper, cut into strips
1 Green Red Pepper, cut into strips
1 Large White Onion, thinly sliced
4 Serrano or Jalapeno, seeded & cut into strips
½ Cup Pickled Jalapeno
300 to 350 grams Shredded Monterey Jack Cheese/Tex-Mex Blend
5 to 6 (10 inches) Tortilla Wraps
Season the beef slices with sea salt, black pepper and 1 tablespoon of the Fajita. Let it marinate for about 20 to 30 minutes. When ready to cook, mix in the olive oil to loosen the meat. Divide the meat into 3 to 4 portions.
Heat a large cast-iron or non-stick pan over medium heat until hot. Add 1-½ tablespoons of olive oil, follow by a portion of the peppers, onions, and sauté until the onions are softened, about 5 to 6 minutes, and push it on one side of the pan.
Add about 1 tablespoon of oil to the pan, a portion of the beef, and when the beef starts to sizzle, season with Fajita/steak seasoning, turn over and cook the other side. Then sauté the meat and vegetables together until well combine and the meat still pink inside.
Heat a non-stick pan over medium heat. Place a tortilla in the pan and spread a layer cheese on one side of the tortilla. Then scatter some meat and vegetables, pickled jalapeno, season with some sea salt and pepper, and top with another layer of cheese.
Fold the tortilla in half and then carefully flip over. Continue cooking, pressing down lightly with a spatula, until its other side is golden brown, crispy, and the cheese has melted.
Slide the tortilla onto a plate repeat with the remaining tortilla, cheese, meat and vegetables, and pickled jalapeno. To serve, cut each quesadilla into 3 wedges, serve with some Salsa Fresca and Guacamole.
Makes 5 to 6 Steak Quesadillas