Grilled Steak Chipotle And Pepper Jack Quesadillas Recipes

GRILLED CHICKEN QUESADILLAS

Steps:

• Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
• Heat grill for medium-high heat.
• Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
• Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

PEPPER STEAK QUESADILLAS

Steps:

• Lightly oil the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. , Meanwhile, in a large skillet coated with cooking spray, saute peppers and onion for 5-6 minutes or until tender. Add garlic; cook 1 minute longer. Sprinkle with cilantro and rosemary. , Place two tortillas on a baking sheet coated with cooking spray. Cut steak into thin strips; place on tortillas. Using a slotted spoon, place pepper mixture over steak. Top with tomatoes, mushrooms, cheese and remaining tortillas; lightly spray top of tortillas with cooking spray. , Bake at 425° for 5-10 minutes or until golden brown and cheese is melted. Cut each quesadilla into 4 wedges.

GRILLED STEAK, ZUCCHINI AND MONTEREY JACK QUESADILLAS

Steps:

• Prepare a grill for medium heat.
• Whisk together the cumin, garlic, lime juice, orange juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl and add the steak. Mix well to coat and let marinate for 10 minutes.
• Lightly oil the grill grates and cook the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove the steak to a cutting board and let rest 5 minutes. Slice the steak against the grain and then into bite-size pieces.
• Lightly brush the zucchini with oil and grill, flipping as needed, until tender and lightly charred, 4 to 6 minutes. Season with salt and pepper. Cut into bite-size chunks and set aside to cool slightly.
• Lay a tortilla on a work surface and sprinkle evenly with 1/2 cup of the cheese. Arrange one-quarter of both the steak and zucchini on top of the cheese. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas, cheese, steak and zucchini.
• Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Add a quesadilla and cook, flipping once, until golden brown on both sides and the cheese is melted, about 3 minutes per side. Remove to a cutting board and repeat with the remaining butter and quesadillas.
• Cut the quesadillas into triangles and serve with the chopped scallions, sour cream, guacamole and salsa.

GRILLED MONTEREY JACK AND CORN QUESADILLAS

Steps:

• Stir together cheese, corn, mayonnaise, scallions, cilantro, and chiles in a small bowl. Lightly brush 1 tortilla with some of oil. Turn tortilla over and spread 1/2 cup filling over half, then fold other half over to form a half-moon. Assemble 3 more quesadillas in same manner.
• Heat lightly oiled grill pan over moderate heat until hot, then cook quesadillas, 2 at a time, turning over once, until cheese is melted, about 4 minutes total per batch. Transfer to a cutting board and cut in half.

GRILLED CHIPOTLE-CHICKEN QUESADILLAS

Steps:

• Brush chicken breasts with olive oil and sprinkle with salt and pepper. Lay chicken on a grill over medium heat (you can hold you hand 1 or 2 inches above grill level only 4 to 5 seconds) or put chicken in a grill pan over medium heat. Cook chicken 4 to 5 minutes per side, or until cooked through (cut to check). Slice cooked chicken breasts into 1/4 in.-thick slices. Keep grill or grill pan hot.
• In a small bowl, whisk together chipotle chile, sour cream, mayonnaise, lime juice, and cilantro.
• Spread 1 tablespoon chipotle-lime sauce on each of the tortillas. Top 4 of the tortillas each with 1/2 cup cheese and a quarter of the chicken slices, then cover with the remaining tortillas (sauce side down). Put each quesadilla on a dinner plate.
• Slide quesadillas off the plates onto the grill over medium heat, or slide into a grill pan over medium heat (you may need to grill the tortillas in batches). Grill uncovered turning once, until cheese is melted and both sides are golden, about 2 minutes each side (use a large spatula and tongs to flip the quesadillas). If grilling in batches, keep finished quesadillas warm in a 200 degree oven until ready to serve.
• Slice each quesadilla into wedges and serve with salsa on the side.

CHEESY CHIPOTLE STEAK QUESADILLA

Steps:

• Microwave VELVEETA in microwaveable bowl on HIGH 1 to 2 min. or until VELVEETA is completely melted, stirring every 30 sec. Add meat, beans and peppers; mix well.
• Heat large heavy nonstick skillet on medium-high heat. Spoon about 1/2 cup meat mixture onto half of 1 tortilla; fold in half. Add to skillet; cook 1 min. on each side or until filling is heated through and quesadilla is golden brown on both sides. Remove from skillet. Repeat with remaining tortillas and filling.
• Cut into wedges.

GRILLED HAWAIIAN QUESADILLAS

Steps:

• Heat grill to medium-low heat.
• Grill pineapple rings 2 min. on each side or until heated through; cut in half.
• Mix mayo and peppers until blended; spread onto tortillas.
• Top with ham, cheese and pineapple; fold in half.
• Grill 3 min. on each side or until golden brown on both sides.
• Cut into wedges to serve.