Steak Fajita Quesadillas Blackstone (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound skirt steak, diced into 1-inch pieces
02 -
1 tablespoon vegetable oil
03 -
2 tablespoons taco seasoning
04 -
1 red bell pepper, diced
05 -
1 yellow onion, diced
06 -
1/4 cup salsa
07 -
1 1/2 cups cheddar cheese, shredded
08 -
1 1/2 cups Monterey Jack cheese, shredded
09 -
4 flour tortillas, burrito size
# Instructions:
01 -
Preheat the Blackstone Grill over medium-high heat (approximately 400°F). Spread vegetable oil evenly over the grill surface.
02 -
Place the diced steak on the grill in an even layer. Season with taco seasoning and sauté for 1-2 minutes per side until lightly browned.
03 -
Add the diced red bell pepper and yellow onion to the steak. Sauté for 5-7 minutes until the steak is cooked through and the vegetables are tender.
04 -
Top the steak and vegetable mixture with salsa and toss to evenly coat. Sauté for an additional 2-3 minutes to blend flavors.
05 -
Push the steak and vegetable mixture to one side of the grill. Reduce the grill temperature to medium. Place the tortillas on the grill.
06 -
Sprinkle a portion of both shredded cheeses onto each tortilla. Layer the steak and vegetable mixture on top, followed by more cheese. Fold each tortilla in half to form a half-moon shape.
07 -
Cook until the bottom side of the tortilla is golden brown (1-2 minutes), then flip and cook the other side until golden brown (1-2 minutes). Monitor closely to avoid burning.
08 -
Remove the cooked quesadillas from the grill. Slice into wedges and serve immediately.
# Notes:
01 -
Store leftovers in an airtight container for up to 5 days in the refrigerator.
02 -
Flank steak can be used as an alternative to skirt steak.