In a small mixing bowl or glass measuring cup combine the chipotle pepper, adobo sauce, chili powder, cumin, oregano, onion powder, crushed red pepper, pepper, salt, garlic and olive oil. Whisk to combine (add in more olive oil if you think this amount in not enough to cover your steak, I sometimes need a full 1/2 cup). Place the steaks in a large gallon size ziplock bag and pour the marinade over the steak. Close the bag shut and massage the marinade all over the steak. Place the steaks in the fridge for 30 minutes or overnight.

While the steaks marinate cook the rice according to package directions. When the rice is done cooking, toss in the chopped cilantro and lime juice. Set aside and keep warm.

Heat grill to about 400 degrees. Remove the steak from the bag and grill meat about 4-5 minutes per side (if your steaks are thick this may take longer), basting with any remaining marinade in the bag (use ALL the marinade, it's so good). Remove from grill and let rest for 5 minutes covered with aluminum foil (this can also be done under the broiler or in a skillet).

Chop meat into 1/2 inch square pieces.

Place one tortilla at a time in the microwave for 30 seconds. Working quickly, layer the pepper jacker cheese, hot rice, warm steak, cheddar cheese and any add ins you like towards one end of the tortilla. Fold the sides of the line of ingredients and roll up the tortilla (try and roll them tight). Repeat with remaining ingredients.