In a food processor or blender, puree your chipotles in adobo sauce. 

Continue to blend in all of your seasonings, garlic, and olive oil until fully combined.

Place the steak (uncut) in a freezer bag along with your marinade and let it chill for 30 minutes up to 24 hours.

Place sliced peppers and onions in a hot skillet and saute until tender. Sit to the side.

When you’re ready to make your quesadillas, cook your steak to your desired temperature on a stovetop, oven, or grill.

Let your steak sit for about 5 minutes before cutting into cubes or slices.

In a large hot skillet, place a tortilla.

Place about 1/3c of steak, peppers and onions, and shredded cheese on half of the quesadilla.

Flip the empty side of the tortilla to close the quesadilla. Cook for about about 90 seconds before flipping to the other side.

Once both sides are golden and crispy, remove from heat.

Enjoy immediately.