|1 tsp.||chili powder|
|¼ tsp.||black pepper|
|2 tbsp.||olive oil, divided|
|10 oz.||skirt steak|
|½||large red bell pepper, cut into thin strips|
|½||large green or yellow bell pepper, cut into thin strips|
|1||medium onion, cut into thin wedges|
|1||jalapeño pepper, seeded, chopped|
|2||cloves garlic, minced|
|1-½ cups||Borden® Cheese Quesadilla Shreds|
|12||flour tortillas (about 6-½ inches)|
MIX chili powder, cumin, salt and pepper; rub evenly on both sides of steak.
HEAT large skillet over medium-high heat. Add 1 tablespoon olive oil and steak; cook about 4 minutes on each side for medium doneness or to 145° F (62° C). Remove from skillet to cutting board; let rest 10 minutes.
HEAT remaining 1 tablespoon olive oil in clean skillet over medium heat. Add bell peppers and onion; cook 4 to 5 minutes or until crisp-tender, stirring frequently. Add jalapeño pepper and garlic; cook 2 minutes. Cut steak into 1-½-inch sections; slice sections thinly against the grain. Stir into skillet. Remove from heat.
FOR each quesadilla, place 2 tablespoons cheese on one tortilla; top with about 1/2 cup fajita mixture, 2 tablespoons cheese and second tortilla. Melt 1 teaspoon butter in clean skillet over medium heat. Cook quesadilla 2 to 3 minutes on each side or until golden brown. Cut into quarters to serve.
SERVE with sour cream, salsa and lime wedges.