Steak Quesadillas

1 lb. tri-tip steak, cut into thin strips against the grain
2 T. olive oil, plus more
2 t. chile powder
2 t. garlic powder
2 t. cumin
flour tortillas, cut in half (then fold the halves into quarters for quesadillas)
shredded colby jack cheese
cilantro, chopped
tomatoes, chopped
4 green onions, chopped
sour cream
salsa

1. Cut your meat and let it rest for about half an hour. Season with 2 t. chile powder, 2 t. garlic powder, and 2 t. cumin. Mix together.

2. Heat 2 T. olive oil on medium-high heat in a large skillet. Put steak into pan and cook for just a few minutes. Remove from heat.

3. In a separate skillet, heat drizzled olive oil. Lay four tortilla halves at a time in the skillet (kind of in a flower shape.

4. Then place cooked meat on top of tortillas. Sprinkle cheese on top of meat. Then fold over the other half of tortilla. Let it cook until it gets nice and brown and crispy.

5.  Flip quesadillas. Then unfold the tops and sprinkle some cilantro, tomatoes, and green onions inside. Let it get nice and brown and crispy.

6. Serve with sour cream and salsa, if desired. Enjoy!

Recipe Credit: How Jen Does It