Chipotle Steak Quesadilla! Guacamole 2 roma tomatoes, diced 1/2 yellow onion, diced 1 jalapeno, diced 2 Tbsp cilantro, finely chopped 2 ripe avocados 1 lime, juiced salt to taste Fajita Veggies 1 green bell pepper, sliced 1 large yellow onion, sliced oil salt 1/2 tsp cumin Chipotle mayo 1/2 cup sour cream 1/4 cup mayo 1 tsp paprika 1 Tbsp Chipotle peppers, chopped 1/2 lime, juiced salt and pepper to taste Other ingredients flour tortillas 1 ribyeye Monterey jack cheese, grated In a molcajete, mash your avocadoes with lime juice and salt until smooth. Then add your tomatoes, onions, cilantro and jalapeno. Mix well and set aside. Heat a frying pan, over medium high heat. Then add olive oil and saute your peppers and onions with cumin and salt until softened 5-6 minutes. In a small bowl, add mayo, sour cream, paprika, chipotle peppers, lime juice, salt and pepper. Mix well and set aside. Generously season your ribeye on both sides with salt and pepper. Heat a cast iron pan over high heat. Once hot, add avocado oil and sear your steak for about 3 minutes. Then flip and cook until medium rare about another 3 minutes. Remove and let rest. On a warm flour tortilla, add monterey jack cheese, slice ribeye, peppers and onions and a drizzle of chipotle mayo. Add more monterey jack cheese, fold and toast in a pan. Slice into 4 pieces and serve with guacamole. Enjoy!
