Our recipe for Steak Quesadillas With Melted Chile Cheese is more than a simple Mexican snack food. Grilled steak is placed in a flour tortilla then topped with poblano chiles, goat cheese, Chihuahua cheese and red onion. The quesadilla is then lightly grilled on a comal or a cast iron pan. Garnish with a little cilantro. You can read more about Mexican Cheeses here.
Substitute top sirloin steak if you'd like a less "fatty" meat.
Combine all the filling ingredients in a bowl; add salt and pepper to taste. Lay 4 of the 8 tortillas on a flat surface and distribute the filling evenly. Cover each with another tortilla, forming a sandwich. For melted chile cheese
Mix the chili powder and the cheese together. Sprinkle on top of each quesadilla while it’s still hot, and serve. To cook the quesadillas
Heat 1 tablespoon of oil in a nonstick sauté pan on medium heat for 2 minutes, or until the oil ‘shimmers’. Place a quesadilla gently into the pan. When it has browned on one side, gently flip with a spatula. By the time the other side is brown, the quesadilla will be heated through and the cheese will have begun to melt around the edges.
Repeat for all 4 quesadillas.
Garnish the quesadilla with cilantro sprigs.