Steak-And-Blue Cheese Quesadilla Salad Recipe

Name: Steak-And-Blue Cheese Quesadilla Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vinaigrette (I use Dijon-Lemon Vinaigrette); 1 ½ tablespoons sugar; 1 ½ tablespoons red wine vinegar; ¼ teaspoon fresh ground black pepper; ¼ teaspoon chopped fresh thyme (optional); 12 lb boneless steak (tenderloin, etc.); ¼ teaspoon salt; ¼ teaspoon fresh ground black pepper; ½ cup red onion marmalade (such as Red Onion Marmalade); ½ cup crumbled blue cheese; 4 (8 inch) fat free tortillas; nonstick cooking spray; 10 cups torn red leaf lettuce; 1 cup vertically sliced red onion; 2 large tomatoes, each cut into 8 wedges; ½ cup chipotle chili mayonnaise (I use Chipotle Mayonnaise); ½ cup pico de gallo (Pico De Gallo)

Servings: persons

3 tablespoons vinaigrette (I use Dijon-Lemon Vinaigrette)
1 ½ tablespoons sugar
1 ½ tablespoons red wine vinegar
¼ teaspoon fresh ground black pepper
¼ teaspoon chopped fresh thyme (optional)
12 lb boneless steak (tenderloin, etc.)
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
½ cup red onion marmalade (such as Red Onion Marmalade)
½ cup crumbled blue cheese
4 (8 inch) fat free tortillas
nonstick cooking spray
10 cups torn red leaf lettuce
1 cup vertically sliced red onion
2 large tomatoes, each cut into 8 wedges
½ cup chipotle chili mayonnaise (I use Chipotle Mayonnaise)
½ cup pico de gallo (Pico De Gallo)

1
Heat grill.
2
To prepare vinaigrette:.
3
Combine first 5 ingredients; set aside.
4
To prepare the quesadillas:.
5
Sprinkle steak with salt and 1/4 teaspoon pepper.
6
Place the steak on grill rack coated with cooking spray, and cook 4 minutes on each side or until done.
7
Let stand 5 minutes.
8
Cut steak diagonally across grain into thin slices.
9
Sprinkle 1/4 cup cheese evenly over each of 2 tortillas.
10
Divide steak evenly over cheese; top with the remaining tortillas.
11
Heat a large nonstick skillet coated with cooking spray over medium heat.
12
Cook quesadillas 4 minutes on each side or until golden brown.
13
Remove the quesadillas from pan, and cut each into 8 wedges.
14
In a large bowl, pour the vinaigrette over lettuce, onion, and tomato; toss well.
15
Divide salad evenly among 4 plates; top each serving with 4 quesadilla wedges.

4030

kcal

Calories

272

Fat

Carbs

360

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 17 ingredients. The key ingredients include: 3 tablespoons vinaigrette (I use Dijon-Lemon Vinaigrette), 1 ½ tablespoons sugar, 1 ½ tablespoons red wine vinegar, ¼ teaspoon fresh ground black pepper, and more.

Yes, Steak-And-Blue Cheese Quesadilla Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Steak-And-Blue Cheese Quesadilla Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions