If you like getting quesadillas at a Mexican Restaurant you must make, Steak Fajita Quesadillas on the Blackstone. These quesadillas are full of flavor.
- 1 pound Skirt Steak diced into 1 inch pieces
- 1 Tbsp Vegetable Oil
- 2 Tbsp Taco Seasoning
- 1 Red Bell Pepper Diced
- 1 Yellow Onion Diced
- 1/4 cup Salsa
- 1 1/2 cups Cheddar Cheese shredded
- 1 1/2 cups Monterey Jack Cheese shredded
- 4 Flour Tortillas burrito size
Preheat the Blackstone Grill over medium high heat (approximately 400 degrees F). Spread the vegetable oil onto the grill.
Place the steak on the grill in an even layer. Season it with the taco seasoning. Sauté the steak for 1-2 minutes per side until it’s browned slightly.
Then add in the red bell pepper and onions and sauté them with the steak for 5-7 minutes until the steak is cooked through and the vegetables are tender.
Then top the steak and vegetables with salsa and toss to thoroughly coat the mixture with the salsa. Sauté for a few minutes to combine the flavors.
Push the steak and vegetables to one side of the grill. Reduce the Blackstone temperature to medium.
Place the tortillas on the grill. Top each tortilla with a small amount of each cheese, then layer the steak and vegetables on top and then add more cheese. Carefully fold each tortilla in half making a half moon shape.
Cook until one side of the tortilla is golden brown (1-2 minutes). Flip and then cook until the other side is golden brown as well (1-2 minutes). Watch them closely as they brown quickly.
Remove the quesadillas onto a cutting board. Slice them and they are ready to serve and enjoy!
We used skirt steak for this recipe but you can also use flank steak if you prefer.