Chipotle-Style Steak Quesadilla with Honey Vinaigrette

For the Quesadilla Filling:

1. Slice 3/4 of a white onion and 1/2 of a green bell pepper into thin strips.
2. Heat olive oil in a pan and cook the sliced onion and bell pepper until softened. Season lightly with salt and pepper.
3. Remove vegetables from the pan and set aside.
4. Slice 1 NY Strip steak into thin pieces.
5. Season the steak with 1.5 tsp Kinder’s Fajita Seasoning, 1/2 tsp Adobo Seasoning, and 1/2 tsp black pepper.
6. In the same pan, add 1 tbsp garlic butter and cook the seasoned steak until browned and cooked through.

For the Honey Vinaigrette:

1. Roughly chop 2 small garlic cloves.
2. In a blender, combine 6 tablespoons red wine vinegar, 3 tablespoons honey, ¾ cup vegetable oil, ½ teaspoon dried oregano, 1½ teaspoons salt, ½ teaspoon ground black pepper, 2 chipotle peppers in adobo sauce, and the 2 small roughly chopped garlic cloves.
3. Blend on high speed until completely smooth and emulsified. Serve immediately.

To Assemble the Quesadilla:

1. Grate 1 cup each of white sharp cheddar and Monterey Jack cheese.
2. Heat a large flour tortilla in a pan with a little olive oil.
3. Sprinkle a layer of cheese over one half of the tortilla.
4. Add a portion of the cooked steak and sautéed veggies over the cheese.
5. Top with more grated cheese.
6. Fold the other half of the tortilla over the filling and cook on both sides until the tortilla is golden brown and the cheese is melted and bubbly.
7. Repeat for additional quesadillas.
8. Serve the quesadillas hot with a side of the Honey Vinaigrette, optionally mixed with sour cream.