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Prepare the steak marinade by combining the cumin, oregano, salt, pepper, chopped spring onions, chipotles in adobo, chilli powder, water, sunflower oil, and garlic cloves.
Add the flank steak to the marinade and let it marinate for at least 30 minutes, or up to 24 hours in the refrigerator.
In a separate bowl, prepare the fajita veggies by combining the sliced green bell peppers, red onion, salt, pepper, oregano, and sunflower oil.
Heat a large skillet or grill pan over high heat. Cook the marinated steak for 3-5 minutes per side, or until it reaches your desired level of doneness.
Remove the steak from the heat and let it rest for 5-10 minutes before slicing it against the grain into thin strips.
In the same skillet or pan, sauté the fajita veggies for 5-7 minutes, or until they are tender and slightly charred.
Assemble the quesadillas by placing a tortilla on a flat surface, top with the sliced steak, sautéed fajita veggies, and grated cheese.
Fold the tortilla in half and cook in a skillet or on a griddle over medium heat for 2-3 minutes per side, or until the cheese is melted and the tortilla is crispy.
Serve the quesadillas with sour cream and the homemade chipotle vinaigrette.