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
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.
CHEESY CHIPOTLE STEAK QUESADILLA
Thin slices of grilled beef sirloin steak give these cheesy (and quick) quesadillas their hearty appeal.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Microwave VELVEETA in microwaveable bowl on HIGH 1 to 2 min. or until VELVEETA is completely melted, stirring every 30 sec. Add meat, beans and peppers; mix well.
- Heat large heavy nonstick skillet on medium-high heat. Spoon about 1/2 cup meat mixture onto half of 1 tortilla; fold in half. Add to skillet; cook 1 min. on each side or until filling is heated through and quesadilla is golden brown on both sides. Remove from skillet. Repeat with remaining tortillas and filling.
- Cut into wedges.
Nutrition Facts : Calories 370, Fat 10 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g
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