Nazaré Quesadilla Recipe

Marinate steak

Trim any excess fat from the steak. In a bowl or zip-top bag combine 2 tablespoons olive oil, 2 tablespoons lime juice, 1 tablespoon soy sauce, 2 teaspoons minced garlic, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon salt and 1 teaspoon black pepper. Add the steak and coat thoroughly. Marinate at least 30 minutes at room temperature or up to 4 hours in the refrigerator.

Grill steak

Preheat a grill or grill pan to medium-high (about 425°F / 220°C). Remove steak from marinade and let excess drip off. Grill 3–5 minutes per side for medium-rare depending on thickness (internal 130–135°F / 54–57°C), or longer for desired doneness. Transfer to a cutting board and tent with foil; rest 5–10 minutes, then thinly slice against the grain into bite-sized strips.

Char and peel poblanos

While the steak grills or on a separate burner, char the poblano peppers directly over a gas flame or under a broiler, turning occasionally, until skins are blackened and blistered all over (about 8–10 minutes). Place hot poblanos in a bowl and cover with plastic wrap or a lid for 10 minutes to steam. Peel off skins, remove seeds and stems, and slice into 1/2-inch strips.

Grill onions

Slice the yellow onion into 1/4–1/2-inch thick slices or half-moons. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. On the hot grill or a skillet, cook the onion slices until softened and slightly charred, about 6–8 minutes, turning once. Mix with the sliced poblanos and keep warm.

Scramble eggs

In a bowl, whisk 4 large eggs with 2 tablespoons milk, 1/2 teaspoon salt and 1/4 teaspoon black pepper until combined. Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Pour in eggs and let sit briefly until edges begin to set (10–15 seconds). Gently stir with a spatula, folding the curds until soft, creamy, and just set but not dry, about 2–3 minutes total. Remove from heat.

Prepare workspace: have your sliced steak, grilled poblano/onion mix, scrambled eggs and shredded Monterey Jack ready. Preheat a large skillet or griddle over medium heat and brush lightly with 1 tablespoon vegetable oil.

Assemble quesadillas

Lay one flour tortilla on a plate. Sprinkle about 1/2 cup shredded Monterey Jack over half of the tortilla (this helps glue). Add a layer of sliced steak (about 1/4 lb worth), a portion of the pepper and onion mixture (about 1/4 of the total), and a quarter of the scrambled eggs. Top with another 1/4 cup Monterey Jack and fold the tortilla over to close. Repeat to make 4 quesadillas total.

Cook quesadillas

Place one folded quesadilla on the preheated skillet. Cook 2–3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted. Reduce heat to medium-low if browning too quickly. Transfer to a cutting board and let rest 1 minute, then slice into 3 wedges. Repeat with remaining quesadillas.

Sprinkle chopped cilantro over finished quesadillas if using. Serve hot with lime wedges, sour cream, pico de gallo or salsa and pickled jalapeños on the side.