1. Start by marinating your steak. Rub it with olive oil, salt, pepper, garlic powder, and smoked paprika. Let it sit for at least 30 minutes to absorb the flavors.

2. Heat a skillet over medium-high heat and cook the steak to your liking — I prefer it medium-rare for a juicy bite. Once cooked, let it rest for a few minutes before slicing it thinly against the grain.

3. In a bowl, mix the cream cheese, cheddar cheese, Monterey Jack cheese, diced jalapenos, and crumbled bacon until well combined.

4. Heat a large skillet over medium heat and add a touch of butter. Place a tortilla in the skillet and spread a quarter of the cheese mixture over half of it.

5. Add sliced steak and sprinkle with fresh cilantro before folding the tortilla over to create a half-moon shape.

6. Cook until the tortilla is golden brown and crispy, and the cheese has melted, about 3-4 minutes per side.

7. Repeat with the remaining tortillas and ingredients.

This recipe is all about layering flavors and textures, just like how I learned from my grandmother, who always emphasized balance in her cooking.