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Rib-Eye Quesadillas
Ingredients
  • subheading: Steak and Marinade:
  • ½ cup orange juice
  • ¼ cup soy sauce
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt
  • 2 cloves garlic
  • Juice of 1 lemon
  • 1 chipotle pepper in adobo sauce
  • ½ cup plus 2 tablespoons olive oil
  • Freshly ground black pepper
  • Two 2-inch-thick rib-eye steaks
  • subheading: Roasted Poblano Chiles:
  • 4 fresh poblano chiles
  • subheading: Quesadillas:
  • 4 cups grated Monterey Jack cheese
  • 12 flour tortillas
  • 4 Roma tomatoes, diced
  • 1 yellow onion, diced
  • 6 tablespoons butter, for frying
  • Pico de gallo, for serving, optional
  • Salsa, for serving, optional
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