Ingredients

Directions

1. Pat steak dry with paper towel. Rub all over with salt and pepper. Pan-fry or grill in a closed barbecue over medium-high heat, turning at least twice, for 4 to 6 minutes for fast-fry steak for medium-rare 145°F (63°C) at the least. Transfer to a cutting board, drizzle with lime juice and let rest for 5 minutes. 2. Meanwhile, combine cheese, corn, tomatoes, onion, jalapeño and hot sauce in a bowl; spread one-quarter of mixture evenly over one half of each of the 4 tortillas. Slice steaks thinly across the grain and place strips on top of cheese mixture, dividing equally. Fold over each tortilla half to form a half-moon. 3. To oven-bake, place quesadillas on baking sheet and bake in 400°F oven about 10 minutes or until cheese melts, turning halfway through cooking. Or, to grill, place quesadillas on grill over low heat; grill, turning once, for 2 minutes per side or until tortillas are browned and cheese is melted. 4. Transfer to cutting board and cut into wedges to serve.