Rib-Eye Quesadillas
INGREDIENTS
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1/2 cup orange juice
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1/4 cup soy sauce
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1 tablespoon ground cumin
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1 teaspoon kosher salt
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2 cloves garlic
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Juice of 1 lemon
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1 chipotle pepper in adobo sauce
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1/2 cup plus 2 tablespoons olive oil
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Freshly ground black pepper
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Two 2-inch-thick rib-eye steaks
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4 fresh poblano chiles
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4 cups grated Monterey Jack cheese
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12 flour tortillas
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4 Roma tomatoes, diced
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1 yellow onion, diced
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6 tablespoons butter, for frying
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Pico de gallo, for serving, optional
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Salsa, for serving, optional
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