Colin Wingerter

For the Meats: Season ribeye steak and chicken breast. Sear them on cast iron with olive oil and garlic. When almost done, baste with butter. Let the meats rest, then cut them into your desired size pieces.

For the Veggies: Thinly slice peppers and onions, then sauté them in olive oil with seasoning of your choice until tender. Drain and rinse corn and black beans. Add seasonings (including a little chili powder) and some sugar. Cook in a non-stick pan with olive oil until heated through, just for a couple of minutes.

For the Guacamole: Mash avocado in a bowl. Add finely chopped tomato and onion, minced garlic, pepper, salt, paprika, sugar, and a splash of lime juice.

For the Quesadilla Sauce: Combine mayo, sour cream, sriracha, lime juice, jalapeño juice, garlic salt, garlic powder, and paprika, then mix well.

To Assemble: Place cheese on the bottom of your tortilla. Layer your cooked veggies and meats on top, then cover with more cheese. Fold the tortilla in half. Place on a pan over medium or medium-high heat until the tortilla forms a golden brown crust and the cheese is melted. Top with your homemade guacamole, some sour cream, and store-bought pico de gallo. Enjoy with your quesadilla sauce on the side.