• Wash and dry all produce. • Halve, core, and thinly slice green pepper crosswise into strips. Pat diced steak* dry with paper towels.

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add green pepper and cook, stirring occasionally, until slightly softened, 3-4 minutes.

• Add steak to pan with green pepper. Season with Southwest Spice, pepper, and a big pinch of salt. Cook, stirring occasionally, until green pepper is tender and steak is browned and cooked through, 2-3 minutes. • Turn off heat; remove from pan. Wipe out pan.

• Place tortillas on a clean work surface or cutting board. • Sprinkle one half of each tortilla with pepper jack. Top with steak mixture, then sprinkle with Mexican cheese. Fold tortillas in half to create quesadillas.

• Heat a drizzle of oil in pan used for steak over medium heat. Add quesadillas and cook until tortillas are golden brown and cheese has melted, 3-4 minutes per side. • 4 SERVINGS: Cook quesadillas in batches.

• Slice quesadillas into 3 wedges each; divide between plates. Dollop with smoky red pepper crema and drizzle with hot sauce to taste. Serve.