Chef Nam Thai Tran at Cafe Nom Nom gives his Mexican quesadillas a twist by adding classic Asian ingredients. He uses 14-inch tortillas for a whopping quesadilla. I recommend 10-inch tortillas.


1 cup mayonnaise

2 tablespoons sriracha

2 teaspoons lemon juice

Pinch of sea salt

¼ teaspoon minced garlic

½ teaspoon organic sugar


1 pound boneless rib-eye

1½ tablespoons soy sauce

1½ teaspoons organic sugar

1 tablespoon minced garlic

3 tablespoons sesame oil

2 tablespoons vegetable oil


4 10-inch flour tortillas

4 cups extra-sharp cheddar cheese, shredded

1 cup sliced fresh jalapeños

½ cup sliced red onion

½ cup fresh bean sprouts

¼ cup hoisin sauce

3 tablespoons sesame oil

1 bunch cilantro leaves

1 bunch mint leaves

Black sesame seeds

Serves 4


  1. For the sriracha aioli, whisk all ingredients together in a bowl and set aside.
  2. Wrap steak in plastic wrap and place in the freezer for 30 minutes. Unwrap and cut across the grain into ¼-inch-thick slices.
  3. In a medium bowl, mix soy sauce, sugar, garlic, and sesame oil. In a gallon-size Ziploc bag, combine marinade and steak; marinate for at least 2 hours (24 hours is fine), turning the bag occasionally.
  4. Chop mint and cilantro leaves and mix in a small bowl.
  5. Heat 1 tablespoon vegetable oil in a cast-iron grill pan or cast-iron skillet over medium-high heat. Add half of the steak slices to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2–3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak. Set aside.
  6. Preheat oven to 450°. Place tortillas on a cookie sheet. Divide the cheese, jalapeños, onion, bean sprouts, and strips of beef over half of each tortilla. Top it off with a little more cheese and drizzle with sriracha, hoisin, and a light sprinkle of sesame oil; fold the tortilla over to create a half circle. Press down to seal.
  7. Place sheet into the oven and bake 4–5 minutes. The tortillas will inflate slightly and begin to crisp. Don’t allow them to get too dark.
  8. Sprinkle on some black sesame seeds and cilantro/mint mixture and serve with the hoisin and sriracha aioli.