Acapulco Steak Quesadillas

"Prepare the Ingredients• Halve and peel onion. Slice one half into thin strips and cutother half into ¼” dice.• Core tomato and cut into ¼” dice.• Mince cilantro (no need to stem).• Zest and halve lime. Cut one half into wedges and juiceremaining half.• Stem jalapeño, halve, seed, remove ribs, and mince. Washhands and cutting board after working with jalapeño.• Separate steak strips into a single layer and pat dry.Make Pico de Gallo and Sear Steak Strips• In a mixing bowl, combine diced onion (to taste), half thecilantro, half the jalapeño (to taste) (reserve remaining of bothfor filling), tomato, 1 tsp. lime zest, 1 tsp. lime juice, and apinch of salt and pepper. Set aside for flavors to marry, stirringoccasionally.• Place a large non-stick pan over medium-high heat and add 1tsp. olive oil. Add steak strips to hot pan and cook undisturbeduntil well-browned on one side, 2-3 minutes.• Transfer to a plate. Steak strips will finish cooking in a laterstep.• Reserve pan; no need to wipe clean.Cook the Filling• Return pan used to cook steak strips to medium-high heat andadd ½ tsp. olive oil. Add sliced onion (to taste) and remainingjalapeño (to taste) to hot pan. Stir often until onions aretranslucent, 3-4 minutes.• Add steak and any accumulated juices, taco seasoning,and ¼ cup water. Bring to a simmer. Once simmering, stirconstantly until water is completely absorbed, 2-3 minutes.• Remove from burner and stir in remaining cilantro (reserve apinch for garnish) and a pinch of salt. Transfer to a plate.• Wipe pan clean and reserve.Cook the Quesadillas• Place tortillas on a clean work surface. Divide half the cheesebetween tortillas, then add filling. Top with remaining cheese.Fold tortilla over filling and press gently so it holds in place.• Return pan used to cook filling to medium heat and add 1 tsp.olive oil to hot pan. Working in batches, place two or threequesadillas in pan (there should be no overlap). Cook untilgolden brown, 2-4 minutes per side.• Repeat with remaining quesadillas, adding 1 tsp. olive oil foreach batch.Finish the Dish• Halve quesadillas if desired.• Plate dish as pictured on front of card, garnishing withreserved cilantro and serving pico de gallo and sour creamon the side for dipping. Squeeze lime wedges over to taste.Bon appétit!"