Instructions

• In a slow cooker, place the flank steak, chipotle peppers, adobo sauce, scallions, ½ cup cilantro, lime juice, salsa, and a good pinch of coarse salt and pepper.
  4 chipotle peppers, 3-4 Tbs. adobo sauce, 4 scallions, 1 cup cilantro, 1 lime juice, 3 Tbs. salsa, coarse salt, freshly ground pepper
• Cook on medium high for 4 to 5 hours, flipping the steak every hour or so.
• Shred the meat right in the cooker. Taste and adjust salt, juice, or salsa if needed.
  3 Tbs. salsa, coarse salt
• Heat a skillet over medium-high heat and add a tortilla to the pan.
  8 multigrain tortillas
• On one half of the tortilla, arrange some shredded cheese, then layer with shredded meat, red bell pepper, some cilantro, and more cheese. Fold the tortilla over.
  2 cups Mexi-blend shredded cheese, 0.5 red bell pepper, 1 cup cilantro
• Sauté the quesadilla until the cheese has melted and the tortilla is golden brown on both sides. Slice in half and repeat with remaining tortillas and fillings.
• Mash up the avocado, then toss in some cilantro, lime juice, and salt to make a garnish. Serve with the quesadillas.
  1 avocado, 1 cup cilantro, 1 lime juice, coarse salt