Description
These Steak Fajita Quesadillas are a delicious, hearty meal made on a Blackstone grill, combining tender skirt steak seasoned with taco spices, sautéed bell peppers and onions, and a melty blend of cheddar and Monterey Jack cheeses folded inside warm flour tortillas. Perfect for a flavorful, quick outdoor grill meal that serves 4.
Ingredients
Scale
Protein and Vegetables
- 1 pound Skirt Steak, diced into 1 inch pieces
- 1 Red Bell Pepper, diced
- 1 Yellow Onion, diced
Spices and Condiments
- 2 Tbsp Taco Seasoning
- 1/4 cup Salsa
- 1 Tbsp Vegetable Oil
Dairy
- 1 1/2 cups Cheddar Cheese, shredded
- 1 1/2 cups Monterey Jack Cheese, shredded
Other
- 4 Flour Tortillas, burrito size
Instructions
- Preheat Grill: Preheat your Blackstone grill over medium-high heat to about 400°F and spread 1 tablespoon of vegetable oil evenly over the grill surface to prevent sticking.
- Cook Steak: Arrange the diced skirt steak in an even layer on the hot grill, sprinkle with 2 tablespoons of taco seasoning, and sauté the steak for 1-2 minutes on each side until it gains a slight brown crust.
- Add Vegetables: Add the diced red bell pepper and yellow onion directly onto the grill with the steak, sautéing together for 5-7 minutes until the steak is fully cooked and the vegetables become tender.
- Mix with Salsa: Pour 1/4 cup salsa over the steak and vegetables, stirring to coat everything evenly, and sauté for a few additional minutes to meld the flavors.
- Prepare for Quesadillas: Push the steak and vegetable mixture to one side of the grill and reduce the temperature to medium heat.
- Assemble Quesadillas: Place the flour tortillas on the grill, sprinkle a small amount of shredded cheddar and Monterey Jack cheese on each tortilla, layer the steak and vegetable mixture evenly over the cheese, then add more cheese on top. Fold each tortilla in half into a half-moon shape carefully.
- Grill Quesadillas: Cook the folded quesadillas for 1-2 minutes on one side until golden brown, then flip and cook another 1-2 minutes until the other side is golden and the cheese inside is melted. Watch closely to avoid burning.
- Serve: Remove quesadillas from the grill, transfer to a cutting board, slice into portions, and serve hot to enjoy.
Notes
- Skirt steak cooks quickly; avoid overcooking to keep it tender.
- You can use other cheese varieties if preferred, such as pepper jack for a spicy kick.
- If a Blackstone grill isn’t available, a regular outdoor grill or stovetop griddle can be used with similar results.
- Adjust the amount of salsa based on your preferred moisture level inside the quesadillas.
- Check tortillas frequently while grilling as they can brown rapidly and burn.
