Spicy Chipotle Sauce
1/2 cup sour cream
1/4 cup mayonnaise Duke’s brand recommended
1 to 2 chipotle peppers in adobo sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 teaspoons freshly squeezed lime juice
Steak
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon granulated garlic
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 pound sirloin steak
1 tablespoon vegetable oil
Quesadilla Assembly
1 1/2 cups shredded Colby-Jack cheese
1/2 cup shredded mozzarella cheese
4 flour tortillas 10-inch diameter
To make the chipotle sauce, combine all the ingredients in a blender or food processor and blend until smooth. Set aside.
Combine all the seasonings for the steak in a small bowl. Mix well.
Coat the steak with vegetable oil and season it thoroughly with the spice mixture, ensuring even coverage.
Heat a cast-iron skillet over medium-high heat. Cook the steak to your desired doneness. Remove it from the heat and let it rest briefly before cutting it into small, bite-sized strips. Wipe out the skillet with a paper towel.
In a medium bowl, toss together the Colby-Jack and mozzarella cheese.
Place the cleaned skillet over medium-high heat. Place one tortilla in the skillet. On one half of the tortilla, layer 1/2 cup of shredded cheese and a quarter of the seasoned steak pieces. Drizzle with chipotle sauce. Fold the other half of the tortilla over the fillings to create a half-moon shape. Cook until the cheese melts and the tortilla becomes golden brown. Flip and cook the other side until crispy. Repeat with the remaining tortillas.