Low Carb Steak Quesadilla - Taco Bell Copycat

Directions

1. 1
   Prepare the marinade for steak by combining the soy sauce, lime juice, oil, garlic, oregano, cumin, and chipotle powder in a bowl. 
2. 2
   Add the steak to the marinade. Cover and store in the fridge for at least one hour - but it can stay there overnight if necessary. 
3. 3
   When you are ready to cook, heat a skillet over a medium-high heat and use a slotted spoon to transfer the steak to the skillet. Discard any remaining marinade.
4. 4
   While the steak cooks, smear the jalapeño sauce onto one tortilla.
5. 5
   When the steak is cooked to your liking, transfer it a plate and keep warm. In a separate skillet (preferably non-stick), place the second low carb tortilla and load it up with the cheese.
6. 6
   Cook over a medium heat until the cheese starts to melt at the edges.
7. 7
   Add the steak, and top with the first tortilla. Cook for a few minutes then carefully flip it over. Cook until the tortilla underneath is crispy and the cheese has melted.
8. 8
   Transfer to a cutting board and cut it into 6 wedges.