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- 1 pound sirloin steak
- 5 tablespoons adobo sauce
- 2 teaspoon kosher salt, divided
- 1/ 2 tablespoon water
- 1 teaspoon Simply Organic Coriander Seed
- 1 teaspoon Simply Organic Cumin Seed
- 1 pound tomatoes, seeded and diced (about 2 cups)
- 1/ 2 cup diced red onion
- 3 tablespoons chopped cilantro
- 1 lime, juiced
- 6 tablespoons olive oil, divided
- 2 pounds grated monterey jack cheese
- 4 chipotle peppers in adobo sauce, minced
- 8 large flour tortillas
In a shallow baking dish toss steak with adobo sauce, 1 teaspoon of salt, coriander, cumin and water. Cover and refrigerate for at least one hour and up to overnight.
Meanwhile, in a medium bowl toss diced tomatoes, onion, cilantro and lime juice to combine. Season with salt and set aside.
Remove the steak from the refrigerator, wiping off any excess marinade and discarding it. In a medium skillet, heat 2 tablespoons oil over medium-high. Add steak and cook, flipping once, until golden brown and cooked to medium, about 4 minutes per side. Transfer to a cutting board and let rest for 10 minutes, then cut against the grain into ½ inch cubes. Transfer to a bowl and mix with chipotle peppers.
Place one tortilla down on a plate or cutting board and layer with ½ cup grated cheese, ½ cup steak, ⅓ cup pico de gallo and another ½ cup cheese. Top with another tortilla. Repeat until you have 4 assembled quesadillas.
In a large skillet (big enough to fit the tortilla), heat 1 tablespoon oil over medium heat. Using a wide spatula carefully place the quesadilla in. Cook, flipping once, until golden brown and crisp, 5-6 minutes per side. Transfer to a cutting board and repeat with the remaining oil and assembled quesadillas.
Cut each quesadilla into 4 triangles and serve with any remaining pico de gallo.