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Blackstone Steak Cheese Quesadillas
Blackstone Steak Cheese Quesadillas bring restaurant-quality Mexican cuisine right to your backyard. This mouthwatering recipe combines tender skirt steak, melted cheese, and vibrant vegetables between crispy tortillas. Your Blackstone griddle transforms simple ingredients into an extraordinary meal that’ll have everyone asking for seconds.
Why You'll Love This Recipe
- Perfect crispy exterior with gooey melted cheese inside – the Blackstone creates that ideal golden-brown crust
- Ready in under 30 minutes from start to finish, making it perfect for busy weeknight dinners
- Customizable recipe that lets you adjust spice levels and add your favorite toppings
- Restaurant-quality results at home for a fraction of the cost
- Great for feeding a crowd – easily double or triple the recipe on your spacious Blackstone surface
Why This Blackstone Steak Cheese Quesadillas Recipe Works
The Blackstone griddle’s even heat distribution creates perfectly cooked steak and vegetables. Its large cooking surface allows you to prepare multiple quesadillas simultaneously. The high heat sears the steak quickly, locking in juices while developing incredible flavor.
Combining two types of cheese ensures optimal melting and taste. Cheddar brings sharp flavor while Monterey Jack adds creamy smoothness. The taco seasoning enhances the steak without overpowering its natural taste.
What You’ll Need for Blackstone Steak Cheese Quesadillas
Ingredients
- 1 pound skirt steak, diced into 1-inch pieces
- 1 tablespoon vegetable oil
- 2 tablespoons taco seasoning
- 1 red bell pepper, diced
- 1 yellow onion, diced
- ¼ cup salsa
- 1½ cups cheddar cheese, shredded
- 1½ cups Monterey Jack cheese, shredded
- 4 burrito-size flour tortillas
Tools
- Blackstone griddle
- Metal spatulas (2 recommended)
- Cutting board
- Sharp knife
- Cheese grater (if not using pre-shredded)
- Serving plates
How to Make Blackstone Steak Cheese Quesadillas
| Step 1: | Preheat your Blackstone griddle to medium-high heat (approximately 400°F). Spread vegetable oil evenly across the cooking surface. |
| Step 2: | Place diced steak on the griddle in a single layer. Season with taco seasoning. Sauté 1-2 minutes per side until lightly browned. |
| Step 3: | Add diced bell pepper and onions to the steak. Sauté together for 5-7 minutes until steak cooks through and vegetables become tender. |
| Step 4: | Top the steak mixture with salsa. Toss thoroughly to coat everything evenly. Sauté 2-3 minutes to blend flavors. |
| Step 5: | Push steak mixture to one side of griddle. Reduce temperature to medium heat. |
| Step 6: | Place tortillas on griddle. Add small amount of both cheeses, layer steak mixture on top, then add more cheese. Fold tortillas into half-moon shapes. |
| Step 7: | Cook 1-2 minutes until bottom turns golden brown. Flip carefully and cook another 1-2 minutes. Watch closely as they brown quickly. |
| Step 8: | Transfer quesadillas to cutting board. Slice into wedges and serve immediately while hot and crispy. |
Chef's Helpful Tips
- Let your steak come to room temperature before cooking for more even results and better searing
- Don’t overfill quesadillas – too much filling makes them difficult to flip and causes ingredients to spill out
- Use two spatulas when flipping for better control and to prevent filling from falling out
- Keep completed quesadillas warm in a 200°F oven while finishing the rest of the batch
- Pre-shred your own cheese for better melting – pre-packaged shredded cheese contains anti-caking agents
Serving and Storage Tips for Blackstone Steak Cheese Quesadillas
Serving Tips
Serve your quesadillas immediately after cooking for the best texture. Cut each into 3-4 triangular wedges using a sharp knife or pizza cutter. Arrange on a platter with small bowls of accompaniments.
Popular toppings include sour cream, guacamole, pico de gallo, and fresh cilantro. Serve with Mexican rice or a simple green salad. Consider offering lime wedges for squeezing over the top.
Store leftover quesadillas wrapped in aluminum foil in the refrigerator for up to 3 days. Reheat on your Blackstone at medium heat for best results. Avoid microwaving as it makes tortillas soggy.
Mistakes to Avoid while making Blackstone Steak Cheese Quesadillas
Overcooking the steak creates tough, chewy meat. Remove it from heat when slightly pink inside – it continues cooking in the quesadilla. Using cold tortillas straight from the package leads to cracking. Warm them slightly first.
Setting temperature too high burns the tortilla before cheese melts. Medium heat provides the perfect balance. Flipping too early prevents proper browning. Wait until you see cheese melting at edges.
You Must Know
- Skirt steak can be substituted with flank steak, sirloin, or even chicken for different flavor profiles
- The Blackstone’s temperature zones allow you to cook multiple components simultaneously – use this to your advantage
- Fresh tortillas make a significant difference in taste and texture compared to older ones
- Letting quesadillas rest for 30 seconds before cutting prevents cheese from oozing out
Suggestions for Blackstone Steak Cheese Quesadillas
Experiment with different cheese combinations like pepper jack for heat or queso fresco for authenticity. Add jalapeños, mushrooms, or corn for extra flavor and texture. Try different protein variations like shrimp or pulled pork.
Create a quesadilla bar for parties. Prepare various fillings and let guests customize their own. This interactive approach works perfectly with the Blackstone’s large cooking surface. Consider making seafood versions for variety.
For breakfast quesadillas, use scrambled eggs, breakfast sausage, and hash browns. The versatility of this recipe makes it suitable for any meal. Check out premium steak options for special occasions.
FAQs:
You can prep ingredients ahead, but quesadillas taste best when assembled and cooked fresh. Dice vegetables and cook steak mixture up to 2 days in advance. Store in airtight containers and assemble when ready to serve.
Skirt steak works perfectly due to its thin cut and rich flavor. Flank steak, sirloin, or ribeye also work well. Choose cuts that cook quickly and remain tender when diced into small pieces.
Don’t overload with wet ingredients like salsa. Pat vegetables dry after washing. Use medium heat to crisp tortillas properly. Serve immediately after cooking for the best crispy texture.
Yes, wrap cooled quesadillas individually in foil, then place in freezer bags. Freeze up to 2 months. Reheat directly on the Blackstone from frozen at medium-low heat until heated through.
Mexican rice, refried beans, corn salad, and tortilla chips with salsa complement quesadillas perfectly. A simple green salad with lime vinaigrette provides a fresh contrast to the rich quesadillas.
Conclusion
Blackstone Steak Cheese Quesadillas deliver restaurant-quality results with minimal effort. The combination of perfectly seasoned steak, melted cheese, and crispy tortillas creates an irresistible meal. Your Blackstone griddle makes achieving that perfect golden crust simple and consistent.
Whether you’re cooking for family dinner or entertaining guests, this recipe adapts to any occasion. The quick cooking time and customizable nature make it a go-to recipe you’ll return to repeatedly. Fire up your Blackstone and treat yourself to these incredible quesadillas tonight. Don’t forget to explore our dessert options for a complete meal experience.
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📖 Recipe Card
Blackstone Steak Cheese Quesadillas Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Crispy flour tortillas filled with seasoned skirt steak, melted cheese, and sautéed vegetables cooked to perfection on a Blackstone griddle. Restaurant-quality Mexican cuisine ready in under 30 minutes.
Ingredients
- 1 pound skirt steak, diced into 1-inch pieces
- 1 tablespoon vegetable oil
- 2 tablespoons taco seasoning
- 1 red bell pepper, diced
- 1 yellow onion, diced
- ¼ cup salsa
- 1½ cups cheddar cheese, shredded
- 1½ cups Monterey Jack cheese, shredded
- 4 burrito-size flour tortillas
Instructions
- Preheat your Blackstone griddle to medium-high heat (approximately 400°F). Spread vegetable oil evenly across the cooking surface.
- Place diced steak on the griddle in a single layer. Season with taco seasoning. Sauté 1-2 minutes per side until lightly browned.
- Add diced bell pepper and onions to the steak. Sauté together for 5-7 minutes until steak cooks through and vegetables become tender.
- Top the steak mixture with salsa. Toss thoroughly to coat everything evenly. Sauté 2-3 minutes to blend flavors.
- Push steak mixture to one side of griddle. Reduce temperature to medium heat.
- Place tortillas on griddle. Add small amount of both cheeses, layer steak mixture on top, then add more cheese. Fold tortillas into half-moon shapes.
- Cook 1-2 minutes until bottom turns golden brown. Flip carefully and cook another 1-2 minutes. Watch closely as they brown quickly.
- Transfer quesadillas to cutting board. Slice into wedges and serve immediately while hot and crispy.
Notes
- Let your steak come to room temperature before cooking for more even results and better searing
- Don’t overfill quesadillas – too much filling makes them difficult to flip and causes ingredients to spill out
- Use two spatulas when flipping for better control and to prevent filling from falling out
- Keep completed quesadillas warm in a 200°F oven while finishing the rest of the batch
- Pre-shred your own cheese for better melting – pre-packaged shredded cheese contains anti-caking agents
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Griddle
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 485
- Sugar: 4g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 95mg
Keywords: steak quesadillas recipe, blackstone griddle recipes, mexican steak quesadillas, cheese quesadilla with steak, griddle quesadillas, skirt steak quesadillas, easy quesadilla recipe
