Ribeye Quesadilla Recipe

Marinate steak

In a bowl, combine 1 tbs olive oil, 1 tbs lime juice, 1 tsp cumin, 1 tsp chili powder, 1 minced garlic clove, 1 tsp kosher salt and 1 tsp black pepper. Add the thinly sliced ribeye and toss to coat. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Heat a large skillet or cast-iron pan over high heat until very hot. Add a small drizzle of oil if pan is dry. Add the marinated ribeye strips in a single layer (work in batches if needed) and sear 1–2 minutes per side until browned and just cooked through. Remove steak to a plate and let rest for 3–4 minutes, then slice into bite-sized pieces if not already. Keep warm.

Char the peppers, tomatoes and onion: place the habaneros, roma tomatoes and quartered onion directly over a gas flame, under a hot broiler, or in a very hot dry skillet. Turn occasionally until skins are blackened and blistered on all sides (8–10 minutes total). The habaneros will char quickly—watch closely.

Let the charred vegetables cool slightly, then place them in a blender or food processor with 2 garlic cloves, 2 tbs chopped cilantro, 1 tbs lime juice, 0.5 tsp olive oil, and 0.5 tsp kosher salt. Purée until smooth, adding up to 1 tbs water to reach desired consistency. Taste and adjust salt or lime as needed. Transfer salsa to a small bowl and refrigerate until ready to use.

Caution: handle habaneros with gloves or wash hands thoroughly after handling. Keep away from eyes.

Warm a medium skillet over medium heat and add 1 tsp olive oil. Add the cooked rice and black beans, stirring to combine. Season with 0.5 tsp cumin, 0.25 tsp smoked paprika and 0.5 tsp salt. Cook 4–5 minutes until heated through and slightly toasted. Taste and adjust seasoning. Keep warm.

If using refried beans as a spread, warm them briefly in a microwave or small saucepan until pliable.

Heat a clean large skillet or griddle over medium heat and add a small pat of butter or a light coating of oil (about 0.5 tbs). Place one flour tortilla in the pan. Sprinkle about 0.5 cup shredded Oaxaca cheese over half the tortilla. Add 1/4 cup of the beans & rice mixture on top of the cheese, then arrange a portion (about 1/4 lb total across all tortillas) of the sliced ribeye over the filling. Top with 1–2 tbs of the fire-roasted habanero salsa (adjust to taste). Sprinkle a little more cheese on top of fillings to help seal.

Fold the empty half of the tortilla over the filled half. Cook 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and the cheese is melted. Transfer to a cutting board and let rest 1 minute, then cut into 2 or 3 wedges. Repeat with remaining tortillas and fillings (you should get 4 quesadillas total). Add more butter or oil to the pan as needed between quesadillas.

Serve openface-style if desired: instead of folding, you may place all fillings on top of a single tortilla and broil 1–2 minutes until cheese is melted, then serve like an open-face quesadilla. Garnish with chopped cilantro and extra salsa on the side.