"Steak Quesadillas"

1 lb. thin sirloin steaks (½ inch thick each) or 1 lb. flank steak

2 jalapeño or serrano chiles-thinly sliced and seeded (for less heat) or chopped with seeds and membranes (for more heat)

½ small red onion, finely chopped

2 limes, juiced (about ¼ cup)

4 cloves garlic, grated

Salt

2 tomatoes on the vine, seeded and chopped

A handful of fresh cilantro leaves with tender stems, finely chopped

Cayenne hot sauce (I like Frank’s RedHot)

1 large Haas avocado, coarsely chopped

Pepper

1 tsp. each ground cumin, dried oregano, and chili powder (I like Gebhardt)

3 tbsp. neutral-flavored oil

1 white or yellow onion, chopped

1 bell pepper (any color), seeded and chopped

¼ cup drained mild or hot pickled jalapeño slices

4 large (10-inch) flour tortillas

Cooking spray

2 cups shredded Mexican cheese blend, pepper Jack, or Monterey Jack

Mexican crema or sour cream, for serving

Directions at rachaelray.com

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