Place steak in a medium bowl. Add garlic, cumin, pepper, chipotle or paprika powder, and salt. Add oil and mix to coat well the meat.
Cover and allow to marinate for 20 minutes.
Heat a non-stick pan (or comal) over medium heat. Cook meat stirring constantly until no longer pink but there are still liquids in the pan.
Add onions and jalapeño peppers, a splash of water and cook stirring constantly for about 10 minutes or until meat is browned and onions are soft and translucent. Cover and set aside.
Make the steak quesadillas
Heat an iron cast skillet or comal over medium-low heat. Brush the skillet with a little oil, then place a flour tortilla and top with cheese.
Spoon some of the steak and a little more cheese on top.
Carefully, fold the quesadilla and keep cooking flipping it from time to time until both sides are slightly crispy and browned.
Remove the steak quesadilla from the skillet and cut it in half.
Repeat the steps with all ingredients until they’re gone. Serve with your favorite salsa and toppings.
Place your meat to marinate as first thing to do. So you do other things, like preparing the vegetables, shredding the cheese, making salsas, etc. You can even marinate it overnight if it’s more convenient for you.
You can use corn or flour tortillas as long as they’re about medium size (6-inch /15cm) each. Is ok also to use bigger tortillas, but you either make more steak filling or make less quesadillas.
Make sure to keep the heat at medium-low. Flour tortillas burn easily if the heat is too high.