GRILLED STEAK QUESADILLAS
Enjoy the hearty taste of ribeye steak in these Grilled Steak Quesadillas. The cheese, veggies and chopped fresh herbs featured in these steak quesadillas are the proverbial icing on the cake.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 520, Fat 29 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1160 mg, Carbohydrate 31 g, Fiber 5 g, Sugar 4 g, Protein 31 g
GRILLED STEAK QUESADILLAS
Putting regular steak quesadillas on the grill adds so much flavor and authenticity to the meal, you may never want to go back to the old way of making them.
Provided by Erica Walker
Categories Dinner Main Course
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 432 kcal, Carbohydrate 16 g, Protein 32 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 94 mg, Sodium 416 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
RIB-EYE QUESADILLAS
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h50m
Yield 6 quesadillas
Number Of Ingredients 18
Steps:
- For the steak and marinade: Add the orange juice, soy sauce, cumin, salt, garlic, lemon juice, chipotle, 1/2 cup of the olive oil and some black pepper to a food processor and blend until smooth and combined.
- Put the steaks into a resealable plastic bag and pour the marinade over. Seal the bag and massage the marinade into the steaks to ensure they are totally coated. Marinate, refrigerated, for as long as it takes to roast the chiles and get the other ingredients ready for the quesadillas.
- For the roasted poblano chiles: Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise and scrape out the seeds and membranes, then slice into strips.
- Heat the remaining 2 tablespoons olive oil in a grill pan over high heat. Remove the steaks from the marinade and turn the heat to medium low. Grill for 5 to 6 minutes each side for medium rare. Let the steaks rest for 5 minutes, then slice.
- For the quesadillas: Build the quesadillas by laying some cheese on 6 of the tortillas, then some slices of steak and some of the poblano chile strips. Sprinkle with the tomato and onion. Top with a little more grated cheese and then place the remaining tortillas on top.
- Melt 1/2 tablespoon of butter in a clean skillet over medium heat and lay a quesadilla in the skillet. Cook until golden on the bottom, 3 to 4 minutes. Carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden, 3 to 4 minutes. Repeat with the remaining quesadillas.
- To serve: Cut the quesadillas into wedges and top with pico de gallo and salsa if desired.
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.
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.
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