Recipe by Rachael Ray
- 2 large poblano chiles
- 3 tbsp. canola or olive oil
- 1 large Vidalia or white onion, sliced
- 4 cloves garlic, thinly sliced
- 3/4 lb. very thinly sliced boneless ribeye (ask your butcher to cut it for you)
- Salt and pepper
- 1 tsp. (about 1/3 palmful) ground cumin
- 1 tbsp. each Worcestershire sauce and tamari
- Natural olive or vegetable oil cooking spray
- 6 large (10- to 12-inch) flour tortillas
- 6 oz. provolone, coarsely shredded
- 6 oz. Monterey jack, coarsely shredded
1. Under the broiler or over the flame on a gas stovetop, cook the poblanos, turning often, until blackened all over, about 5 minutes. Place in a bowl, cover and let cool. Peel, seed and thinly slice.
2. Meanwhile, heat a large cast-iron skillet over medium-high. Add 2 tbsp. oil, two turns of the pan, and cook the onion and garlic, stirring occasionally, until softened, 12 to 15 minutes. Transfer to a plate. Increase the heat to high. Add the remaining 1 tbsp. oil, one turn of the pan. Add the ribeye, season with salt, pepper and cumin. Add the Worcestershire and tamari. Cook, tossing often, until just browned, 1 to 2 minutes. Coarsely chop.
3. Heat a large nonstick skillet over medium to medium-high. Spray the pan with cooking spray, and cook 1 tortilla until lightly browned, about 30 seconds; turn over. Cover half the tortilla with a handful of the cheeses, one-sixth of the peppers, onions and steak, and a bit more cheese. Fold the tortilla over, press with a spatula and cook, turning occasionally, until the tortilla is deep golden brown and crispy, 2 to 3 minutes. Transfer the quesadilla to a cutting board and cut into 4 wedges. Repeat with the remaining tortillas and filling.