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1
In a 9 by 13-inch glass baking dish, combine the butter, tequila, thyme, serrano, garlic and cilantro and mix well.
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2
Transfer steak to the marinade and sprinkle with salt and freshly ground black pepper.
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3
Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
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4
Preheat a large griddle or skillet over medium-high heat and brush with olive oil.
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5
Cook the steak, turning occasionally, 6 to 8 minutes per side for medium-rare.
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6
Let rest on a plate covered with aluminum foil for 10 minutes.
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7
Cut the meat against the grain into 1/2-inch pieces.
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8
On the same griddle used to cook the steak, over medium-high heat, place 3 (1/4 cup) mounds of cheese spaced 2 inches apart.
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9
Let cook for 3 minutes (the cheese will spread flat like a tortilla, make sure they don't stick together).
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10
After the cheese browns on the bottom (the cheese will stay white on the top side), add 1/4 cup sliced meat over half of the cheese and fold the other half over like a half moon-shaped quesadilla.
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11
Transfer to a baking sheet and cover with aluminum foil to keep warm.
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12
Repeat the procedure with the remaining ingredients.
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13
Serve each cheese taco with sliced avocado and salsa or hot sauce.
