Place a flour tortilla over an oven-safe bowl. Place another oven-safe bowl over it. Bake for 15 minutes. Remove the bowls and set the tortilla bowl aside.
3. Step
In a shallow container, place olive oil, lime juice, cumin, paprika, garlic powder chili powder and salt. Mix well.
4. Step
Place the flank steak in the spice mixture, rubbing until fully coated. Marinate for 1 hour in the refrigerator.
5. Step
Heat a cast iron pan or stainless steel pan over high heat. Coat with olive oil and Add the steak and sear for 6-8 minutes.
6. Step
Rest the meat for 5 minutes. Cut them into a bite size. Set aside.
7. Step
In a medium size saucepan, melt the butter. Add the onion and cook until translucent, about 4-5 minutes.
8. Step
Add the jalapeños and cook for 3 minutes. Add garlic and cook for 1 minute.
9. Step
Sprinkle in the flour, and cook for 3 minutes, stirring constantly. Add milk and cook until the mixture has thickened, about 3-4 minutes.
10. Step
Add the cheddar cheese ½ cup (50 g) at a time. Stir constantly until the cheese is completely melted.
11. Step
On a flat plate, spread tortilla chips. Place the tortilla bowl on top. Pour in the queso and top with chopped steak, chopped tomatoes, guacamole, sour cream and cilantro.
