Your friends are going to want more than one of these after trying them so it would be a good idea to prepare lots on hand.
½kg of skirt steak
Salt and freshly ground black pepper
3 tbsp vegetable or canola oil
8 (8-inch) flour tortillas
2 cups shredded mozzarella cheese
1 Place the steak in a glass dish. Sprinkle the steak on both sides with salt, pepper and canola oil. Let it stand for at least 15 minutes and up to one hour to tenderise. Turn the steak occasionally.
2 Heat the oil in a large, heavy skillet over high heat. Add the steak and saute to desired readiness. Transfer the steak to a cutting board. Let it rest for 5 minutes. Slice thinly across the grain.
3 Place four tortillas in the skillet with the pan juices and heat over medium-high heat, working in batches if necessary. Place ½ cup cheese on top of each one and top with 100g sliced meat. Place the remaining four tortillas on the top. Cook until the cheese starts to melt, about 2 minutes. Flip and cook until golden and the cheese is melted, another 2 minutes on the other side.
4 Remove the quesadillas from the skillet. Peel open the quesadilla and spoon about ¼ cup of guacamole, close the quesadilla and slice into quarters.