Steak Cheese Blackstone Quesadillas (Print Version)
Crunchy, cheesy steak wraps fresh off the Blackstone. Stuffed with melty cheese and onions cooked just right.
# Ingredients:
→ For the steak
01 -
1 medium onion, diced
02 -
5 grams black pepper
03 -
5 grams salt
04 -
2 grams onion powder
05 -
15 millilitres vegetable oil
06 -
450 grams skirt steak, chopped into small 2.5 cm chunks
→ For the quesadillas
07 -
4 burrito-size flour tortillas
08 -
150 grams Monterey Jack cheese, shredded
09 -
200 grams mozzarella cheese, grated
# Instructions:
01 -
Pour a little oil over your Blackstone, then crank the heat up to medium-high—around 200°C should do it.
02 -
Toss the steak pieces and onions onto the hot grill together. Sprinkle on salt, pepper, and onion powder. Stir them about. Let everything cook until the beef's browned and cooked through—give it 4 to 8 minutes, flipping now and then.
03 -
Push the steak and onions aside to free up space, then notch the grill down to medium heat.
04 -
Drop your tortillas onto the open spot. Top each with a good layer of mozzarella and Monterey Jack, spoon over the steak and onions, then hit it with a bit more cheese.
05 -
Fold each tortilla over so it's shaped like a half circle. Leave them for a couple minutes or so until the bottom turns nice and golden.
06 -
Carefully turn the quesadillas over. Let them go for another couple of minutes so the other side crisps up too—keep a close eye so they don't burn.
07 -
Slide the quesadillas onto your cutting board, slice them up into wedges, and enjoy them hot and crunchy right away.
# Notes:
01 -
Quesadillas brown fast, so keep watching them if you want that perfect crunchy edge.