Rub the steaks with lime juice on both sides. Generously sprinkle both sides with the Mesquite seasoning and rub in. Cover and place in the icebox for 4 hours. Remove from the icebox about 30 minutes before grilling.

Heat the grill over medium high heat. Be sure the grill is cleaned and oiled well.

Grill the steaks about 3 to 4 minutes per side, or until the internal temperature is about 130 degrees F. for rare or 140 degrees F. for medium rare. Allow to cool slightly, then cut into thin strips.

Sprinkle half of a tortilla with about 3 to 4 tablespoons shredded cheese. Place about half of a steak on top. Sprinkle with another 3 to 4 tablespoons of cheese and top with about 2 tablespoons of the Mozzarella. Top with grated jalapeno, to taste, if desired.

Fold the tortilla over and press slightly. Repeat with the remaining ingredients.

Place back on the grill over a medium to medium-low heat and grill about 2 to 3 minutes per side or until the tortillas are slightly toasted and the cheese has melted. You can close the grill lid to trap in more heat, if needed.

Cut the tortillas into triangles and serve immediately with sour cream, or guacamole if desired.