Photo by William P. Edwards
Serves 4–6
1 pound flat iron or skirt steak
2 tablespoons spicy chipotle spice rub
1 pound medium shrimp, peeled, deveined and tails off
2–3 tablespoons olive oil
1 tablespoon butter
1 red onion, sliced thinly
8 large flour tortillas
1 pound shredded Mexican cheeses
1 poblano pepper, roasted, peeled, seeded and cut into ¼-inch strips
1 pound shredded Monterey Jack cheese
Sprinkle steak on both sides with half of the chipotle rub. In a bowl, mix shrimp with the remaining half of the chipotle rub and ½ tablespoon of the olive oil; stir to coat. Let stand at room temperature for 30 minutes.
In a skillet over medium heat, melt butter and add onion. Cook slowly, stirring occasionally, about 20 minutes, until onion slices are caramelized with a golden-brown color. Set aside.
In a grill pan over medium-high heat, cook the steak, turning once, about 4 minutes per side for medium-rare. Transfer to a cutting board, and let rest for 10 minutes. Cut steak across the grain into ¼-inch strips.
In the same hot grill pan, cook shrimp, turning once, until opaque throughout, 1–2 minutes per side. Transfer to cutting board, and let cool, then cut the shrimp in half lengthwise.
Brush one side of a tortilla with olive oil and place, oiled side down, on a baking sheet. Sprinkle some of the Mexican cheese over one half of the tortilla, then top with pepper strips, caramelized onion, steak slices and shrimp. Sprinkle with Monterey Jack cheese, and fold empty side of tortilla over the filled side. Repeat to make 7 more quesadillas.
Place quesadillas on grill pan and cook, turning once, until the cheese is melted and tortillas are golden brown, about 2 minutes per side. Transfer to a cutting board, and let cool for 2 minutes. Grill the remaining quesadillas, and let cool. Cut each quesadilla into 3 wedges.