Season the hanger steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set aside while you prepare the grill and the pico de gallo.
Heat a grill for medium high heat. While the grill heats, mix up the pico de gallo.
Combine all the pico de gallo ingredients and check for seasoning. Add more salt and lime juice as needed.
Grill the hanger over direct heat until it reaches 127 to 137 degrees F, about 3 minutes per side, or 12 minutes total. Set aside to rest for 5 minute. Slice the steak into bite sized pieces.
You’ll need 3 tortillas for each quesadilla. Work quickly and grill towe tortillas layered with cheese, steak, and pico de gallo. Grill one with just cheese and then stack em up!
Remove from the grill and cut into 4 pieces, top with more pico and crema as desired.