Cuisine: Tex-Mex
Yield: 4 Servings (4 big quesadillas)
Dietary: ~
Ingredients
→ For the steak
1 medium onion, diced
5 grams black pepper
5 grams salt
2 grams onion powder
15 millilitres vegetable oil
450 grams skirt steak, chopped into small 2.5 cm chunks
→ For the quesadillas
4 burrito-size flour tortillas
150 grams Monterey Jack cheese, shredded
200 grams mozzarella cheese, grated
Instructions
Pour a little oil over your Blackstone, then crank the heat up to medium-high—around 200°C should do it.
Toss the steak pieces and onions onto the hot grill together. Sprinkle on salt, pepper, and onion powder. Stir them about. Let everything cook until the beef’s browned and cooked through—give it 4 to 8 minutes, flipping now and then.
Push the steak and onions aside to free up space, then notch the grill down to medium heat.
Drop your tortillas onto the open spot. Top each with a good layer of mozzarella and Monterey Jack, spoon over the steak and onions, then hit it with a bit more cheese.
Fold each tortilla over so it’s shaped like a half circle. Leave them for a couple minutes or so until the bottom turns nice and golden.
Carefully turn the quesadillas over. Let them go for another couple of minutes so the other side crisps up too—keep a close eye so they don’t burn.
Slide the quesadillas onto your cutting board, slice them up into wedges, and enjoy them hot and crunchy right away.
Notes
Quesadillas brown fast, so keep watching them if you want that perfect crunchy edge.
Tools You’ll Need
Blackstone grill
Knife
Cutting board
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
