Grilled Steak Quesadillas

These quesadillas are classically filled with melted cheese and juicy skirt steak, but have a smoky grilled flair.

Westlake Ace Grilling Tool: Grillmark Quesadilla Basket


  • 1 pound skirt steak, cut widthwise into 6- to 8-inch pieces
  • 1 chipotle in adobo sauce, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • Vegetable oil (for oiling the grill)
  • 12 ounces Monterey Jack cheese, shredded on the large holes of a box grater (about 5 cups)
  • 4 ounces sharp cheddar cheese, shredded on the large holes of a box grater (about 2 cups)
  • 8 (10-inch) flour tortillas
  • 1/3 cup diced jalapenos
  • Salsa, Guacamole, Sour cream (for serving)

Grilling Instructions:

  • Heat an outdoor grill to high (about 400°F to 500°F). Pat the steak pieces dry with paper towels and lay flat. Brush the chipotle on one side of the steak pieces. Season both sides of each piece generously with salt and pepper.
  • When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Place the steak pieces on the grill and cook until medium rare, flipping halfway through the cooking time, about 5 to 6 minutes total. Remove to a cutting board and let rest for 2 minutes. Cut into medium dice and set aside.
  • Combine the cheeses in a medium bowl. Place 1 tortilla in the tortilla basket. Sprinkle each tortilla with a quarter of the steak, jalapeños, and cheese mixture. Top that tortilla with another tortilla and close the basket.
  • Place the quesadilla basket onto the grill. Cover the grill (be sure basket handle remains off the heat) and cook for 1 and a half to 2 minutes, then rotate 90 degrees and cook for another 1 and a half to 2 minutes. Once the cheese is completely melted, the tortilla is crispy, and grill marks have appeared on the bottom, carefully flip the quesadilla basket over and repeat cooking and rotating until the bottom tortilla is crispy (about 2 to 3 minutes more). Once the quesadilla has been cooked, transfer it to a cutting board and let rest for 2 minutes. Repeat with the remaining tortillas and filling to make 3 more quesadillas.
  • Cut each quesadilla into wedges and serve with salsa, guacamole and sour cream.

NOTE: You can do some of your prepping before you head to your tailgate: 1) season the steak with the chipotle, salt and pepper; 2) mix the cheeses together; 3) dice up the jalapeños.

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