Steak Quesadillas

Ingredients:

• 1/3 cup fresh lime juice
• 1/4 cup olive oil
• 1 Tbsp minced garlic
• 1 Tbsp chopped cilantro
• 1/4 tsp cayenne pepper
• 1/2 lb skirt or flank steak

• (1) 12-oz container Delouis fils aïoli
• 1/4 tsp ground cumin
• 1/8 tsp cayanne pepper
• 1/3 cup Gorgonzola cheese

Assemble with

• 2 cups Monterey Jack cheese, shredded
• 2 Roasted peppers, seeded, cut into strips
• (8) 8-inch flour tortillas

Directions:

Whisk together lime juice, oil, garlic, cilantro, and cayenne pepper in a small bowl. Place the meat in a plastic bag, add the marinade, seal, and refrigerate. Marinate two days for the skirt steak or one day for the flank steak.

In a food processor, blend the aïoli with the cumin, pepper, and Gorgonzola cheese until smooth.

Preheat grill or grill pan. Grill steak 5 minutes per side. Let the meat rest for 5 minutes to distribute the juices. Thinly slice meat on an angle against the grain.

Assemble the tortillas. Top one tortilla with 1/2 cup cheese; add 1/4 of the grilled sliced meat and 1/4 of the roasted red pepper strips. Top with another tortilla and grill on both sides until grill marks appear and the cheese is melted. Repeat with remaining tortillas. Serve immediately with the Blue Cheese Aïoli.

Note: Extra Blue Cheese Aïoli sauce may be used as a condiment for fish, meat, and vegetables.

Makes 4 Quesadillas

Per serving: 600 calories (53% calories from fat); 36g total fat; 16g saturated fat; 78mg cholesterol; 510mg sodium; 36g total carbohydrates; 36g protein