01 -
In a small bowl, combine mayonnaise, minced pickled jalapeños, jalapeño brine, sugar, cumin, paprika, cayenne pepper, garlic powder, and salt. Stir until completely smooth and uniform. Cover and refrigerate until required.
02 -
Heat oil in a large skillet over medium-high heat. Season the sirloin steak on both sides with salt and black pepper. Sear in the hot skillet for approximately 3-4 minutes per side for medium doneness. Transfer the steak to a cutting board and let it rest for 5 minutes to retain juices.
03 -
Using a sharp knife, cut the rested steak against the grain into thin strips, then further chop into bite-sized pieces to ensure tenderness in the finished quesadilla.
04 -
Heat a large skillet or griddle over medium heat until evenly hot. Ensure the surface is sufficiently wide for a folded tortilla.
05 -
Place one tortilla on the heated surface. On one half, layer 30 g cheddar cheese, 30 g Monterey Jack cheese, and a portion of the American cheese. Scatter one-quarter of the steak evenly over the cheese. Spread approximately 1 tablespoon of creamy jalapeño sauce on the other tortilla half.
06 -
Fold the sauce-coated half over the filling to form a half-moon. Cook until the bottom is golden and crispy, about 2–3 minutes. Flip carefully and continue cooking until the second side is crisp and the cheese is fully melted, about 2 more minutes.
07 -
Remove the cooked quesadilla to a cutting board. Repeat assembly and cooking process for the remaining 3 quesadillas. Allow each quesadilla to rest for 1 minute before cutting into wedges. Serve hot for optimal texture and flavour.