Combine oil, garlic, chiles, and lime zest in a large shallow baking
dish. Add steak and turn to coat. Cover and refrigerate for at least 4
hours or overnight. Preheat grill or grill pan over high heat.
Remove steak from marinade, season with salt and pepper and grill for 2
to 3 minutes on either side until golden brown and cooked to
medium-rare doneness. Let rest 5 minutes and slice on the bias into 1/2
inch thick slices. Preheat oven to 425 degrees F. Place 8 tortillas on
a flat work surface. Top each tortilla with 2 ounces of the cheddar.
Divide the onions and steak over the cheese. Crumble 1 ounce of the
blue cheese on top of the steak. Stack the tortillas to make 4
(2-layer) quesadillas and top each with the remaining tortillas. Brush
the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho
chile powder. Carefully transfer the quesadillas to a baking sheet and
bake in the oven until golden brown and the cheese has melted, about 5
to 7 minutes. Serve each with a large dollop of the Mushroom Relish on
top and garnish with chopped cilantro and Roasted Red Pepper Sauce.

Grilled Onions:

For the grilled onions: Heat oil in a large saute pan over medium
heat. Add the onions, season with salt and pepper and cook until soft
and caramelized, about 25 to 30 minutes. For the wild mushroom relish:
Heat oil in a large saute pan over high heat. Add the mushrooms and
cook until golden brown. Add the garlic and cook for 1 minute. Add the
wine and cook until completely reduced. Stir in the vinegar, thyme and
parsley and season with salt and pepper, to taste.

Roasted Red Pepper Sauce:

Place peppers, onion, chipotle, lime juice and honey in a blender and
blend until smooth. With the motor running, slowly add the oil and
blend until emulsified. Season with salt and pepper, to taste.

Wild Mushroom Relish:

Heat oil in a large saute pan over high heat. Add the mushrooms and
cook until golden brown. Add the garlic and cook for 1 minute. Add the
wine and cook until completely reduced. Stir in the vinegar, thyme and
parsley and season with salt and pepper, to taste.

Stichworte: BBQ, Pilze, Rind, Zwiebeln