Grilled Steak Quesadillas Recipes

GRILLED STEAK QUESADILLAS

Steps:

• Season and grill steak to desired doneness (I like to season with Montreal Steak Seasoning). Slice into thin strips.
• Place on tortilla, add cheese and green onion, fold over.
• Spray each side of quesadilla with cooking spray, then grill for abour 1-2 minutes on each side or until tortilla becomes golden brown and a few grill marks.
• Serve immediately with salsa and sour cream.

GRILLED STEAK QUESADILLAS

Steps:

• Heat grill to medium-high heat.
• Mix first 4 ingredients until blended; brush evenly onto peppers, then steaks.
• Grill 13 to 15 min. or until peppers are crisp-tender and steaks are cooked to medium doneness (160ºF), turning after 7 min. Remove peppers and steaks from grill; let stand 3 min. Meanwhile, grill tortillas 1 min. or until warmed and lightly browned; turn. Top with cheese; grill 1 min. or until melted.
• Cut peppers and steaks into thin strips; place on tortillas. Fold in half. Serve with salsa.

GRILLED FLANK STEAK QUESADILLA RECIPE

Steps:

• Preheat grill to high; grease grates well. Season flank steak with olive oil, salt and pepper.
• Grill flank steak for 3 to 5 minutes per side or until instant-read thermometer reads 140°F to 145°F for medium, or until cooked as preferred. Let stand for 10 minutes; slice thinly against the grain.
• Sprinkle half of the cheese over 4 tortillas. Top evenly with sliced steak, remaining cheese and green onions. Top with remaining tortillas.
• Reduce grill to medium heat; grill quesadillas for 2 to 3 minutes per side or until golden, crisp and well marked.
• Meanwhile, in small bowl, combine sour cream, lime zest and lime juice to make a zesty, tangy cream mixture.
• Cut steak quesadillas into wedges; serve with sour cream mixture and salsa for dipping. Serve with cold Sparkling Ice.
• • Also delicious served with easy creamy guacamole for dipping. • For even cooking, remove the steak from the fridge 30 minutes before cooking.

GRILLED STEAK, CHIPOTLE AND PEPPER JACK QUESADILLAS

Steps:

• Preheat an outdoor grill over medium.
• Whisk the garlic, cumin, lime and oranges juices and 1/2 teaspoon salt together in a medium bowl. Add the steak, coat well in the mixture and let marinade for 10 minutes.
• Lightly oil the grill grates. Grill the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove to a cutting board and let rest 5 minutes. Slice the steak against the grain and reserve.
• Lay a tortilla on a work surface and top evenly with 1/2 cup pepper-jack cheese. Add 1/4 of the steak and some chopped chipotle in adobo and sauce. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
• Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
• Cut into triangles and serve with guacamole, salsa, scallions and sour cream.