Steak Quesadilla

Cook steak in a pan until done to your liking. Let it rest, then dice into cubes and toss with chopped cilantro.

In a separate pan, sauté the sliced green bell pepper and red onion until softened.

Lay the tortilla flat. On one half, layer the shredded mozzarella, followed by the diced steak and sautéed vegetables.

Sprinkle with extra cheese if desired.

Fold the empty half of the tortilla over the fillings, then fold in the sides to create a rectangular shape.

Place the quesadilla in a lightly oiled pan over medium heat. Toast on both sides until golden brown and the cheese is fully melted, about 2-3 minutes per side. Use a press for an even sear.

Remove from the pan, slice in half, and serve with chipotle vinaigrette, optionally mixed with sour cream.