Grilled Steak Quesadillas Recipe

Name: Grilled Steak Quesadillas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skirt steak, cut widthwise into 6- to 8-inch pieces; 1 chipotle in adobo sauce, finely chopped; Kosher salt; Freshly ground black pepper; Vegetable oil, for oiling the grill; 12 ounces Monterey Jack cheese, shredded on the large holes of a box grater (about 5 cups); 4 ounces sharp cheddar cheese, shredded on the large holes of a box grater (about 2 cups); 8 (10-inch) flour tortillas; 1/3 cup small-dice jarred or homemade Pickled Jalapenos (see Game Plan note); Ancho Chile Salsa, for serving (see Game Plan note); Guacamole, for serving; Sour cream, for serving

Servings: persons

1 pound skirt steak, cut widthwise into 6- to 8-inch pieces
1 chipotle in adobo sauce, finely chopped
Kosher salt
Freshly ground black pepper
Vegetable oil, for oiling the grill
12 ounces Monterey Jack cheese, shredded on the large holes of a box grater (about 5 cups)
4 ounces sharp cheddar cheese, shredded on the large holes of a box grater (about 2 cups)
8 (10-inch) flour tortillas
1/3 cup small-dice jarred or homemade Pickled Jalapenos (see Game Plan note)
Ancho Chile Salsa, for serving (see Game Plan note)
Guacamole, for serving
Sour cream, for serving

1
Heat an outdoor grill to high (about 400 degrees F to 500 degrees F).
2
Pat the steak pieces dry with paper towels and lay flat.
3
Brush the chipotle on one side of the steak pieces.
4
Season both sides of each piece generously with salt and pepper.
5
When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
6
Place the steak pieces on the grill and cook until medium rare, flipping halfway through the cooking time, about 5 to 6 minutes total.
7
Remove to a cutting board and let rest for 2 minutes.
8
Cut into medium dice and set aside.
9
Clean the grate with a grill brush or with tongs and a wadded piece of aluminum foil, then rub again with oiled paper towels.
10
Combine the cheeses in a medium bowl.
11
Place 2 tortillas side by side on a clean cutting board or 2 plates.
12
Sprinkle each tortilla with a quarter of the steak, jalapenos, and cheese mixture.
13
Top each tortilla with another tortilla and gently press down.
14
Carefully slide the quesadillas from the cutting board or plates onto the grill.
15
Cover the grill and cook, rotating 90 degrees halfway through the cooking time, until the cheese is completely melted, the tortillas are crispy, and grill marks have appeared on the bottom, about 3 to 4 minutes total.
16
Using a spatula, carefully flip the quesadillas over and repeat cooking and rotating until the bottom tortillas are crispy, about 2 to 3 minutes more.
17
Using a spatula, transfer the quesadillas to a cutting board and let rest for 2 minutes.
18
Repeat with the remaining tortillas and filling to make 2 more quesadillas.
19
Cut each quesadilla into wedges and serve with salsa, guacamole, and sour cream.

1491

kcal

Calories

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound skirt steak, cut widthwise into 6- to 8-inch pieces, 1 chipotle in adobo sauce, finely chopped, Kosher salt, Freshly ground black pepper, and more.

Yes, Grilled Steak Quesadillas Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!