GRILLED STEAK, CHIPOTLE AND PEPPER JACK QUESADILLAS
If you're feeling bold, use both chopped chipotle chiles and their adobo sauce to make these pepper jack quesadillas extraspicy.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 12
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.
GRILLED SKIRT STEAK QUESADILLAS
Fire up the grill! This Grilled Skirt Steak Quesadillas recipe is a tasty way to enjoy summer grilling season!
Provided by David
Categories Main Course
Time 1h25m
Number Of Ingredients 15
Steps:
- Using a food processor or blender, add all of the marinade ingredients; pulse until smooth.
- Place skirt steak in a large re-sealable bag. Add marinade, turning several times to coat. Refrigerate for 1 hour.
- Preheat grill to medium-high heat.
- Remove skirt steak from bag; discard any leftover marinade.
- Brush olive oil on both sides of the sliced onions.
- Place steak and onions on grill. Grill for 3-5 minutes per side, or until steak is done to taste.
- Reduce grill temperature to medium heat.
- Transfer skirt steak and onions to a large cutting board and let it rest for 5 minutes. Slice skirt steak against the grain into strips. Slice onions into strips.
- Lay tortillas out and split shredded cheese, sliced onions and steak evenly between tortillas. Fold each tortilla in half.
- Grill quesadillas for 2-3 minutes per side, or until cheese has fully melted. Cut quesadillas into wedges and serve with salsa and sour cream.
Nutrition Facts : Calories 632 kcal, Carbohydrate 20 g, Protein 54 g, Fat 49 g, SaturatedFat 18 g, Cholesterol 157 mg, Sodium 1206 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
GRILLED STEAK, ZUCCHINI AND MONTEREY JACK QUESADILLAS
Hit skirt steak with a quick citrus marinade before grilling and slicing it for this quesadilla.
Provided by Food Network Kitchen
Time 50m
Yield 4
Number Of Ingredients 12
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.
SKIRT STEAK QUESADILLAS
Provided by Susan Lasken
Categories Beef Cheese Appetizer Bake Sauté Picnic Super Bowl Cinco de Mayo Backyard BBQ Meat Steak Fall Spring Summer Winter Tailgating Party Monterey Jack Bon Appétit California Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8 appetizer or 4 Main-course servings
Number Of Ingredients 6
Steps:
- Place steak in glass dish. Sprinkle steak on both sides with lime juice, salt and pepper. Let stand at least 15 minutes and up to 1 hour, turning steak occasionally.
- Preheat oven to 375°F. Heat 1 tablespoon oil in heavy large skillet over high heat. Add steak and sauté to desired doneness, about 3 minutes per side for rare. Transfer steak to cutting board. Let rest 5 minutes; slice thinly.
- Brush 4 tortillas with oil; place tortillas, oil side down, on 2 baking sheets. Spread 1/4 cup cheese and 1 tablespoon pico de gallo on each tortilla. Top each with second tortilla. Spread each with 1/4 cup cheese, 1/4 of steak and 1 tablespoon pico de gallo. Press third tortilla onto each stack. Brush top tortillas with oil.
- Bake quesadillas 10 minutes. Using metal spatula, turn each over. Continue to bake until heated through and golden, about 10 minutes longer. Transfer quesadillas to plates. Cut into wedges. Serve with remaining pico de gallo.
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- Make the rub. In a small bowl, combine the chili powder, salt, cumin, chipotle powder, cayenne, and lime zest. Ingredients. 2 Tablespoon chili powder. 2 Teaspoon Kosher salt.
- Rub the spice mixture over the entire skirt steak, and let marinate in a resealable bag for at least 20-25 minutes. Ingredients. 1 1/2 Pound skirt steak.
- When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes. Grill: 400 ˚F.
- Place skirt steak directly on the grill grates. Close the lid and cook for 3-4 minutes per side, until cooked to desired doneness.
- Remove the steak from the grill and let rest for 10 minutes before cutting into bite-sized pieces.
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- Remove the quesadillas from the pan. Serve with guacamole, sour cream, or salsa as desired. Enjoy! Ingredients. As Needed guacamole, for serving. Sour cream, for serving.
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