Quesadillas are super-easy and delicious, so I’m not really sure why it took me more than 30 years to actually make them. This is one of those dishes that is totally versatile, and you can really throw in anything you want, but this is our take on it.

Avocado Steak Quesadillas

4 8-inch tortillas

shredded Mexican blend cheese

1 avocado, sliced

1 small red onion, sliced thinly and caramelized

1 lb steak (any cut) sliced very thinly

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp red pepper flakes

1/2 tsp cinnamon

1 tsp dried oregano

1/2 tsp fresh cilantro

oil of your choice (to cook the meat)

salsa, sour cream, and guacamole

Pour a bit of oil in a skillet or saute pan; when it begins to shimmer, add steak, seasoned with garlic powder, cumin, red pepper flakes, cinnamon, cilantro and oregano. Saute until most of the pink is gone, then remove from heat. In a clean skillet or saute pan on medium-high heat, place a tortilla. Add a generous amount of cheese, then when it has begun to melt, arrange steak, onions and avocado on top of it. Add more cheese, then top with a second tortilla. Flip to brown the second tortilla and melt the rest of the cheese. Cut into sections and serve with sour cream, salsa and guacamole.