Steak Fajita Quesadillas Blackstone

These Steak Fajita Quesadillas on the Blackstone have become my go-to dinner solution when I want to impress guests without spending hours in the kitchen. The sizzling combination of perfectly grilled steak, caramelized vegetables, and melty cheese creates restaurant-quality quesadillas right in your backyard.

I first made these quesadillas when friends unexpectedly stopped by for dinner, and they've requested them at every gathering since. The Blackstone griddle adds that authentic char you just can't achieve in a regular pan.

Ingredients

• Skirt Steak: This cut provides the perfect balance of tenderness and flavor when cooked quickly. Look for even thickness to ensure consistent cooking.
• Taco Seasoning: The backbone of flavor that infuses the meat with classic Mexican spices. Use homemade for best results.
• Red Bell Pepper: Adds sweetness and texture to complement the steak. Choose firm peppers with shiny skin.
• Yellow Onion: Caramelizes beautifully on the griddle for natural sweetness. Select medium sized onions for best flavor balance.
• Salsa: Creates a moisture barrier and adds depth of flavor. Choose your preferred heat level.
• Cheddar Cheese: Provides that classic sharp flavor and excellent melting properties. Grate your own for best melting results.
• Monterey Jack Cheese: Creates the stretchy cheese pull that makes quesadillas irresistible. Freshly grated melts more evenly.
• Flour Tortillas: The burrito size creates the perfect thickness when folded. Look for pliable tortillas without tears.
• Vegetable Oil: Creates the ideal searing surface for the steak. Use high heat tolerant oil.

Step-by-Step Instructions

Preheat and Oil:

Bring your Blackstone to medium high heat around 400°F and spread vegetable oil across the surface. The oil should shimmer but not smoke, indicating perfect cooking temperature.

Season and Sear Steak:

Arrange the diced steak pieces in a single layer, then sprinkle with taco seasoning. Allow each side to develop a rich brown crust for 1-2 minutes before flipping. This quick sear locks in the juices while developing flavor.

Add Vegetables:

Introduce the diced bell pepper and onion to the steak, combining them thoroughly. Cook for 5-7 minutes, stirring occasionally to ensure even cooking. The vegetables should become tender while maintaining some texture, and the steak should reach your desired doneness.

Incorporate Salsa:

Pour the salsa over the steak and vegetable mixture, stirring to coat everything evenly. Let this combination cook for a few additional minutes, allowing the flavors to meld together and the excess moisture to evaporate slightly.

Prepare for Assembly:

Move your steak mixture to one side of the griddle and reduce the heat to medium. This temperature adjustment prevents burning while allowing enough heat to crisp the tortillas and melt the cheese.

Assemble Quesadillas:

Place tortillas on the open griddle space and immediately add a thin layer of both cheeses. Follow with a generous portion of the steak mixture, then top with more cheese before folding each tortilla in half. The double layer of cheese ensures everything stays together.

Cook Until Golden:

Allow each quesadilla to cook for 1-2 minutes per side until golden brown and crispy. Keep a close eye as they can go from perfect to burned quickly. The ideal quesadilla has a crunchy exterior with completely melted cheese inside.

Slice and Serve:

Transfer to a cutting board and slice each quesadilla into manageable wedges while still hot. The cheese should stretch as you pull slices apart.

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My favorite part about these quesadillas is the contrast between the crispy exterior and the juicy, flavorful filling. My husband always requests a double batch so he can take leftovers for lunch the next day, and they reheat surprisingly well in a skillet.

Make Ahead Options

This recipe works wonderfully for meal prep. You can cook the steak and vegetable filling up to three days in advance and store it in the refrigerator. When ready to serve, simply reheat the filling on the griddle before assembling your quesadillas. This makes weeknight dinners incredibly fast while maintaining that fresh made flavor. The cheese can also be shredded ahead of time and stored in an airtight container in the refrigerator.

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Perfect Pairings

These quesadillas shine when served with complementary sides. I like to serve them with a simple cilantro lime rice and black beans for a complete meal. For toppings, offer guacamole, sour cream, and additional salsa so everyone can customize their plate. A crisp Mexican style slaw with lime vinaigrette provides a refreshing contrast to the rich quesadillas. For beverages, a classic margarita or Mexican beer completes the restaurant experience at home.

Indoor Cooking Method

No Blackstone griddle? No problem. These quesadillas can be made successfully indoors using a large cast iron skillet or stovetop griddle. Follow the same temperature recommendations and cooking times, working in batches if needed. For the best results indoors, use a heavy pan that retains heat well and allows enough space to flip the quesadillas without breaking them. The texture will be slightly different but still delicious.

Frequently Asked Questions

→ What kind of steak is best for this dish?

Skirt steak is the preferred choice due to its tender texture and flavor, but flank steak works well too.

→ Can I use different cheeses?

Yes, you can substitute cheddar and Monterey Jack with other meltable cheeses like Colby or Pepper Jack.

→ How do I prevent the tortillas from burning?

Lower the grill heat to medium and watch them closely as tortillas brown quickly.

→ Can this dish be made ahead of time?

The filling can be prepared ahead and refrigerated. Assemble the quesadillas just before cooking for best results.

→ What other toppings can I add?

Consider adding guacamole, sour cream, or fresh cilantro to enhance the flavors when serving.