Texas Sirloin Quesadillas

1 lb. sirloin cut 1 inch thick

1/2 C. red wine

1 t. ground cumin

2 t. chili powder

1 T. olive oil

3 large poblano peppers

4 T. vegetable oil

1 large onion cut into strips

3 1/2 C. Monterey jack cheese shredded

1 C. cilantro chopped

8 large flour tortillas

Slice steak across the grain into thin slices. In a large sealable plastic bag combine wine, garlic, cumin, chili powder and olive oil. Add meat to the bag. Seal bag and turn bag to coat meat in the marinade. Marinate for 4 hours or overnight.

Cut poblano peppers in half, remove seeds and veins, and cut into strips.

Add 2 T. of oil to a saute pan. Add the onion and pepper strips. Saute until the onion is tender. Remove from pan and set aside.

Heat the remaining oil in the pan. Drain the beef and add to the pan. Saute quickly to brown the beef, add the onions - peppers back to the pan. Stir fry for 1 minute more.

Place a tortilla on a griddle. Sprinkle with some of the melted cheese, beef mixture, cilantro and top with more cheese. Cover with another tortilla. Grill until cheese melts and tortilla is browned.

Cut into wedges and serve. Repeat with remaining tortillas and beef until it is all gone.

Make 4 large quesadillas or 32 pieces.