- 8 unpeeled garlic cloves
- 3 chipotle peppers, seeded, sauce reserved
- ¼ cup lime juice, strained, from 2-3 limes
- 2 T. dried oregano
- Salt and freshly ground black pepper
- 2 T. vegetable or canola oil
- 1 large onion, sliced
- 1 large green pepper, sliced
- 1 pkg. (8 count) Mi Rancho Simply Authentic Burrito Flour Tortillas
- 20 slices white American or provolone cheese, halved
- 2 lbs trimmed blade, sirloin, or round steak, cut into 1-inch wide strips
Spicy Cheese Sauce:
- ¼ cup unsalted butter
- ¼ cup onion, finely chopped
- ¼ cup tomatoes, peeled, seeded, and chopped
- 2 T. canned green chiles
- ¼ tsp. cayenne pepper
- ¼ tsp. paprika
- ¼ tsp. ground turmeric
- 2 T. flour
- ½ cup heavy cream
- ½ cup buttermilk
- 4 ounces Monterey Jack cheese
- 1 T. olive oil
- 1 tsp. salt
In a small nonstick skillet, heat the garlic over the medium heat until softened and brown spots form, about 10 minutes. Remove from heat and cool to room temperature. Peel and smash.
In a small food processor, chopper, or with the back of a wooden, finely chop garlic, chipotles, and 2 tsp. adobo sauce. Remove to a small bowl and stir in lime juice, oregano, and 1 tsp. salt.
In a large zipper-top plastic bag or in a bowl with a cover, combine steak strips and marinade. Using your hands or a rubber spatula, be sure all sides of the steak strips are evenly coated. Refrigerate at least 2 hours or overnight to marinade.
Remove steak from refrigerator. Freeze meat (no pieces touching) until the exterior hardens, about 25 minutes. Remove from freezer. Using a food processor fit with a slicing disk, or using a sharp knife by hand, shave the partially frozen meat as thin as possible.
In a large nonstick or cast iron skillet, heat vegtable oil over high heat until shimmering. Add the onions and green peppers and cook until softened and lightly browned, about 8 to 10 minutes. Add steak, ½ tsp salt, and ¼ tsp pepper. Cook until the steak is browned, about 10 minutes. Turn heat to low and keep warm.
Meanwhile, preheat oven to 200°F. Using a football-shaped cookie cutter, cut-out, or stencil, cut out football shapes from each tortilla (you should get about 5 footballs per tortilla).
Coat a nonstick pan with cooking spray and heat over medium-high heat. Arrange one layer of football-shaped tortillas on the pan. Top with halves of cheese slices, 2-3 T. steak, and another cheese slice half. Top with a second football-shaped tortilla. Repeat with remaining tortillas on the pan.
Flip each football quesadilla when the bottom becomes lighten golden brown. Cook on the second side until lightly golden brown and the cheese is melted throughout. Transfer to a baking sheet and keep warm in the oven. Repeat with remaining tortillas.
Serve warm with spicy cheese sauce (below)
Spicy Cheese Sauce:
In a nonstick skillet, melt butter over medium-high heat until foaming subsides. Stir in onions, chiles, tomatoes, cayenne pepper, paprika, and turmeric. Cook about 5 minutes, until the onion has softened.
Whisk in flour and cook for one minute. Stir in cream, buttermilk, and cheese, whisking until the cheese is melted and fully incorporated.
Transfer to a blender and process until smooth. With the motor running, pour in olive oil. Return to a small saucepan to keep warm. Stir in salt and serve.
This recipe assumes you will get about 5 football shapes out of each tortilla. You should have 40 football shapes total which will yield 20 completed quesadillas. The serving size assumes 2 quesadillas per person. This recipe doubles easily.