Ingredients
- 1 pound skirt steak, diced into 1-inch pieces
- 1 tablespoon vegetable oil
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium onion, diced
- 2 cups mozzarella cheese, shredded
- 1.5 cups Monterey Jack cheese, shredded
- 4 burrito-size flour tortillas
Instructions
- Preheat your Blackstone grill to medium-high heat (approximately 400°F) and 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 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 and reduce the Blackstone temperature to medium heat.
- Place tortillas on the cleared area of the grill. Top each tortilla with a layer of both cheeses, then add the steak and onion mixture, and finish 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 quesadillas to a cutting board and slice into wedges. Serve immediately while hot and crispy.
Notes
Serve with salsa, guacamole, or sour cream. Can also be served with a side of fresh salad or tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free Optional
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: quesadillas, steak, cheese, Blackstone grill, Mexican food
