Grilled Skirt Steak Quesadillas
By Traeger Kitchen
Fold up this cheesy goodness for a quick and easy meal that everyone in the family will love. Start with a 20 minute marinade, then grill, slice and combine with cheese and tortillas.
Prep Time
10 Min
Cook Time
15 Min
Pellets
Mesquite
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
Rub
| 2 Tablespoon | chili powder |
| 2 Teaspoon | kosher salt |
| 1 Teaspoon | ground cumin |
| 1/2 Teaspoon | chipotle powder |
| 1/2 Teaspoon | cayenne pepper |
| 1 Teaspoon | lime zest |
main
| 1 | 1/2 lb skirt steak |
Quesadillas
| 12 | (6-inch) corn tortillas |
| Vegetable Oil, for brushing | |
| 2 Cup | pepper Jack cheese, shredded |
| guacamole, for serving | |
| Sour cream, for serving | |
| Salsa, for serving |
Steps
1
Make the rub. In a small bowl, combine the chili powder, salt, cumin, chipotle powder, cayenne, and lime zest.
2
Rub the spice mixture over the entire skirt steak, and let marinate in a resealable bag for at least 20-25 minutes.
3
When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
4
Place skirt steak directly on the grill grates. Close the lid and cook for 3-4 minutes per side, until cooked to desired doneness.
400 ˚F / 204 ˚C
00:06
5
Remove the steak from the grill and let rest for 10 minutes before cutting into bite-sized pieces.
6
Make the quesadillas. Fill the tortillas with cheese and grilled skirt steak. On a grill pan or in a sauté pan over medium heat, add some oil and cook the quesadillas, turning once, until the cheese is melted.
7
Remove the quesadillas from the pan. Serve with guacamole, sour cream, or salsa as desired. Enjoy!
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