Quesadillas!

Quesadillas!

Quesadillas are one of those things that just hit every time we make em!  They are extremely versatile and oh so tasty!  So come along and I'll show you what we did with these!

Loaded Skirt steak Quesadillas!!

Tim Van Doren

Servings

6

Prep Time

20 minutes

Cook Time

30 minutes

Cuisine

Mexican

Category

Quesadilla

Aight Guys!!  It's Quesadilla time!  We decided on a skirt steak quesadilla for this one.  We marinated the skirt steak and griddled it up along with some peppers, onions, corn and black beans!  You load all of that goodness on a flour tortilla with some good ole cheese and you got yourself a meal fit for a king!  Now let's get into it and I'll show you how we made it!

Loaded Skirt steak Quesadillas!!

Ingredients

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    • ½ - Cup of Olive Oil

    • 2/3 - Cup of Lime Juice

    • 1 - Tsp of Chili Powder

    • 1 - Ground Cumin

    • 2 - Tbsp of Minced Garlic

    • 2 - Tbsp of Soy Sauce

    • ½ - Tsp of Kosher Salt

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    • 2 - Outside Skirt Steaks (I used Certified Piedmontese)

    • 3 - Green Bell Peppers Sliced

    • 1 - Red Bell Pepper Sliced

    • 1 - Yellow Bell Pepper Sliced

    • 1 - Orange Bell Pepper Sliced

    • 4 - Medium Onions Sliced (I used Vidalia)

    • 6 - Burrito Size Flour Tortillas

    • 2 - 2Lb Bags of Quesadilla Cheese

    • 1 - Can of Mexicorn Drained

    • 1 - Can of Black Beans Drained

    • Lanes BBQ Fajita Seasoning

    • Olive Oil

    Directions

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      1. Mix all ingredients together in a bowl, add your skirt steak to the mixture and make sure it’s coated well. Cover and toss in the fridge for at least 3 hours to overnight.

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      1. Preheat your griddle to medium high heat. (I used my Camp Chef Gridiron 36)

      2. Pour some olive oil on the griddle surface, add your bell peppers and onions and season well with Lane’s BBQ Fajita Seasoning and cook till translucent.

      3. Once your peppers and onions are getting close to being done, add in your black beans and mexicorn, cook for a few more minutes and place everything in a bowl and set aside.

      4. Place your skirt steak on the griddle, season with Lane’s BBQ Fajita Seasoning and cook to your desired doneness. Once skirt steak is done, place on a cutting board and allow to rest for 5 minutes. Slice your skirt steak up into little strips and make sure to cut against the grain.

      5. Now it’s time to make the quesadillas. Throw your flour tortilla down on the griddle. Put a good amount of cheese on half of the tortilla, then add your veggies, then steak and more cheese on top. Fold the other half of the tortilla on top and just keep flipping until it is golden brown, crispy and your cheese is melted.

      6. Bring them inside, slice em up and dig in!
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