Steak Cheese Quesadillas (Print Version)
# Ingredients:
→ For the steak
01 -
450 grams of skirt steak, chopped in small 2.5 cm cubes
02 -
15 millilitres of vegetable oil
03 -
2 grams of onion powder
04 -
5 grams of black pepper
05 -
5 grams of salt
06 -
1 medium onion, finely chopped
→ For the quesadillas
07 -
200 grams of grated mozzarella cheese
08 -
150 grams of shredded Monterey Jack cheese
09 -
4 large flour tortillas (burrito size)
# Instructions:
01 -
Drizzle a small amount of oil onto your Blackstone and heat it up to medium-high, aiming for about 200°C.
02 -
Throw the steak cubes and onions on the hot grill. Season with salt, black pepper, and onion powder. Stir once in a while. Let cook for 4 to 8 minutes until the steak is browned and cooked through.
03 -
Scoot the steak and onions to one side of the grill to clear an area, and then lower the heat to medium.
04 -
Lay your tortillas on the clear spot. Cover each tortilla with mozzarella and Monterey Jack cheese, spoon over the steak and onions, and finish with a little more cheese on top.
05 -
Close each tortilla into a half-moon shape. Let them cook for a couple of minutes or until the underside turns beautifully golden.
06 -
Flip the quesadillas gently. Cook for about 2 more minutes or until the other side crisps up nicely. Be sure to pay attention so they don’t burn.
07 -
Move the quesadillas to your cutting board. Cut them into wedges and enjoy them while they’re hot and crunchy.
# Notes:
01 -
Quesadillas can brown quickly, so keep checking them to get that perfect crispy texture.