Juicy Steak Cheese Quesadillas Blackstone (Print version)
Crispy Blackstone quesadillas packed with juicy steak, sweet onions, Monterey Jack, and mozzarella.
# Ingredients:
For the steak filling
01 -
1 1/2 lb (680 g) skirt steak, trimmed and cut into small bite-size pieces
02 -
1 medium yellow onion, diced
03 -
1 tablespoon vegetable oil, plus more for the griddle
04 -
1 teaspoon kosher salt
05 -
1 teaspoon black pepper
06 -
1/2 teaspoon onion powder
For the quesadillas
07 -
4 burrito-size flour tortillas, about 10 inches each
08 -
1 1/2 cups (170 g) shredded Monterey Jack cheese
09 -
1 1/2 cups (170 g) shredded low-moisture mozzarella cheese
10 -
Salsa, sour cream, guacamole, or lime wedges, for serving
# Instructions:
01 -
Heat the Blackstone griddle to medium-high, about 400°F. Spread a thin film of oil over the cooking surface.
02 -
Add the steak pieces and diced onion in an even layer. Season with salt, pepper, and onion powder. Cook for 6-8 minutes, turning occasionally, until the steak is browned and the onion is soft.
03 -
Move the steak mixture to one side of the griddle or transfer it to a pan. Lower an open section of the griddle to medium heat.
04 -
Lay the tortillas on the medium-heat section. Sprinkle cheese over one half of each tortilla, add steak and onions, then add more cheese on top.
05 -
Fold each tortilla into a half moon. Cook for about 2 minutes, until the bottom is golden and crisp.
06 -
Flip carefully with a wide spatula and cook 1-2 minutes more, until the second side is crisp and the cheese is fully melted.
07 -
Transfer to a cutting board and rest for 1 minute. Slice into wedges and serve hot with salsa, sour cream, guacamole, or lime.
# Good to know:
01 -
Best served right after cooking while the tortillas are crisp and the cheese is melted.
02 -
Cut the steak into small even pieces so it cooks quickly and fits neatly inside the tortillas.
03 -
Use medium heat for the tortillas to avoid burning before the cheese melts.