Description
These Steak Cheese Quesadillas cooked on a Blackstone grill are a game-changer! With tender, flavorful skirt steak, sautéed onions, and a melty mix of mozzarella and Monterey Jack cheeses, these quesadillas offer the perfect crispy golden exterior with a cheesy, savory interior. Great for a quick weeknight meal or a fun cookout, these quesadillas will become a family favorite!
Ingredients
- For the Steak:
- 1 pound skirt steak (diced into 1-inch pieces)
- 1 tablespoon vegetable oil
- ½ teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium onion (diced)
- For the Quesadillas:
- 2 cups mozzarella cheese (shredded)
- 1½ cups Monterey Jack cheese (shredded)
- 4 burrito-size flour tortillas
Instructions
- Preheat your Blackstone grill to medium-high heat (approximately 400°F). Spread vegetable oil evenly across the cooking surface.
- Place diced steak and onions on the grill in an even layer. Season with onion powder, salt, and black pepper. Sauté for 4-8 minutes per side until the steak is browned and cooked through.
- Push the cooked steak and onions to one side of the grill. Reduce the Blackstone temperature to medium heat.
- Place the tortillas on the cleared area of the grill. Top each tortilla with a layer of mozzarella and Monterey Jack cheeses. Then, add the cooked steak and onion mixture, finishing with more cheese on top.
- Carefully fold each tortilla in half to create a half-moon shape. Cook for 1-2 minutes until the bottom is golden brown.
- Carefully flip each quesadilla and cook for another 1-2 minutes until the other side is golden brown. Watch closely as they brown quickly.
- Remove the quesadillas to a cutting board and slice into wedges. Serve immediately while hot and crispy.
Notes
- For extra flavor, add jalapeños or a drizzle of sour cream on the inside of the quesadillas before folding them.
- You can also swap skirt steak for flank steak or even use grilled chicken for a different protein option.
- If you want to add more vegetables, try adding bell peppers or mushrooms to the onion and steak mixture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course, Grill
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
