Spicy Steak, Mushroom, Blue Cheese, Honey & Shallot Spread Quesadillas

Serves 4-6

Ingredients
1 lb flank or skirt steak
Jamaica's Finest Ginger Beer (Hot Hot Hot)
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
½ teaspoon cayenne pepper
2 tablespoons olive oil, divided
1 jar Bellisari’s Blue Cheese, Honey & Shallot Spread
1/2-pound portabella mushrooms
10 medium (8-inch) flour tortillas

 

Directions
Marinate skirt steak in Jamaica's Finest for at least 1 hour. Heat a large skillet over medium-high heat. While the skillet is heating up, pat steak dry on both sides with paper towels. In a small bowl, combine salt, onion powder, black pepper, cumin, and garlic powder and cayenne powder. Sprinkle the seasoning evenly over both sides of the steak. Add 1 1/2 tablespoons of olive oil to the skillet and add the steak. Cook on each side for about 4-8 minutes, depending on how thick the steak is and how “done” you want it to be. Remove the steak from the skillet and transfer it to a cutting board to let it rest. While the meat is resting, add the remaining 1/2 tablespoon of olive oil to the skillet. Add the sliced mushrooms and cook, stirring occasionally, for about 6 minutes, until softened. Transfer the mushrooms to a bowl and carefully wipe off the inside of the skillet with a few paper towels until clean. Set aside.
Uncover the steak and slice it against the grain at an angle into thin slices or into bite-sized chunks. Assemble the quesadillas by adding 1/4 cup of  Bellisari’s Blue Cheese, Honey & Shallot Spread to the bottom of one tortilla, followed by some steak, then mushrooms. Sprinkle a pinch of salt and then top everything with one more tortilla. Place the clean skillet back on the stove over medium heat. Using a spatula, carefully transfer the quesadilla to the skillet. Cook the quesadillas for 1-2 minutes, or until the bottom of the quesadilla is golden-brown. Quickly flip over the quesadilla and cook for another 1-2 minutes, until golden-brown and the cheese has fully melted. Assemble and cook the remaining quesadillas. Serve immediately as is, or cut the quesadillas into fourths. Serve with salsa, guacamole, and sour cream.(optional)