INGREDIENTS
- 1 1/2 lb. flank steak
- kosher salt
- Freshly ground black pepper
- 2 c. shredded Cheddar
- 2 c. Shredded Monterey Jack
- 2 avocados
- 1 lime
- 2 c. Pico de Gallo
- 8 flour tortillas
INSTRUCTIONS
- Preheat grill and oven to 375°. Meanwhile, pat dry steak and generously season with salt and pepper. In a small bowl, mix together cheddar and Monterey Jack. Set aside.
- Cut both avocados in half, remove pits and scoop out all halves from the skin using a large spoon; discard skin. Slice one avocado into 1/4″ slices. Drizzle with fresh lime juice and cover in plastic wrap, then set aside. Chop remaining avocado and mix with pico de gallo. Set aside.
- Add steak to the grill and cook 5 to 6 minutes on each side for medium doneness. Transfer steak to a plate and cover loosely with foil; let rest for 5 minutes. Cut into thin slices on a diagonal.
- Prepare 2 rimmed sheet pans with parchment paper. Place tortillas in pan and add 1/2 cup of cheese mixture, then layer slices of avocado and steak. Cover with 1/2 cup of cheese and place another tortilla on top. Repeat for remaining quesadillas. Bake until cheese is melted, about 10 minutes.
- Cut quesadillas into wedges and serve with pico de gallo-avocado salsa.
Credits to: delish.com
