Philly Cheesesteak Quesadillas with Chipotle Crema

Method

1. Freeze the wrapped steak for 30 min, then slice it 2–3 mm thin and chop it finely. Meanwhile stir the chopped chipotle and the lime juice into the sour cream to make the crema, and chill it.

   Add in this stepSour cream 4 tbspChipotles in adobo, finely chopped 1 tspLime ½

2. Thinly slice the onion and pepper; seed the jalapeño and slice it into thin rings (leave it out if you don't like heat). Heat part of the oil in a 26 cm pan over medium-high heat and cook the vegetables for 5 min until soft and charred in spots. Set aside.

   Add in this stepVegetable oil 0.6 tbspOnion 1Green bell pepper 1Jalapeño 1

   medium-high heat

3. Heat the pan over high heat, add the rest of the oil and the beef in 1 batch(es). Season with the salt and cumin and cook each batch for 2 min, chopping as you go, until no pink remains. Stir in the vegetables and cilantro and turn off the heat.

   Add in this stepVegetable oil 0.9 tbspRibeye or sirloin steak 240 gSalt ½ tspGround cumin ½ tspFresh cilantro, chopped 2 tbsp

   high heat

4. Wipe out the pan. On one half of each tortilla, layer a little cheese, some filling, then more cheese, and fold it over. Cook two half-moons at a time over medium heat for 2 min 30 sec per side until golden and the cheese has melted, working in 2 batch(es).

   Add in this stepFlour tortillas (20 cm) 4Monterey Jack, grated 120 g

   medium heat

5. Let them sit for 1–2 minutes so the cheese sets slightly, cut each into three wedges and serve with the chipotle crema.