Grilled steak quesadillas is an excellent way to use leftover steak. What’s even better is how quick and easy this recipe is to throw together.

Grilled Steak Quesadillas
Equipment
- grill
Ingredients
- 1 lb skirt steak grilled and sliced across the grain
- 6 burrito size flour tortillas
- 1 can black beans drained and rinsed
- 2 ears grilled corn cut off the cob
- creamy jalapeno sauce [see recipe below]
- 2 cups Mexican cheese blend
Instructions
- Grill the skirt steak on a nice hot grill (around 500 degrees) for only 2-3 minutes on each side. Remove the steak from the grill and allow to rest for 10 minutes.
- Slice the rested steak against the grain.
- Spread the creamy jalapeno sauce on 1/2 of the tortilla.
- Layer steak, black beans, grilled corn, and shredded cheese on top of the sauce.
- Fold the tortilla in half.
- Gently slide the quesadilla onto the medium-hot grill with the folded side away from you and the "smile" pointing toward you.
- After 3-4 minutes, gently flip the quesadilla over so that the fold is now closest to you.
- After 2-3 more minutes on the grill, remove the quesadilla to a cutting board.
- Serve with sour cream, guacamole, and salsa
Notes
Nutrition
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