Loaded Steak Quesadillas

Name: Loaded Steak Quesadillas
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: Flour Tortillas; 1 lb Creekstone Farms strip steak; Cornhusker Kitchen Duck Fat; 2 cups Chihuahua melting cheese; 1 cup black beans, rinsed; 1/2 cup 505 Fire Roasted Hatch Green Chiles, medium heat; 1/2 cup Holmes Made Nightmare Salsa, optional; 1 cup sour cream; Hoff Smoken Ghost Hot Sauce, to taste (we used about 2 tsp); 1/2 tsp Cattleman’s Grill Mexicano Seasoning; 1 tsp lime juice

May 07, 2024 • Tom Jackson

Loaded Steak Quesadillas are a scrumptious treat cooked on a preheated Yoder Smokers YS640s pellet grill. Creekstone Farms strip steak, seasoned with Cattleman’s Grill Road House Seasoning, is seared and chopped before being assembled with Chihuahua melting cheese, black beans, Fire Roasted Hatch Green Chiles, and optional Nightmare Salsa on flour tortillas. Cooked on the grill until golden brown and the cheese is melted, these quesadillas are served hot with a zesty dipping sauce made from sour cream, Hoff Smoken Ghost Hot Sauce, Cattleman’s Grill Mexicano Seasoning, and lime juice. It's a flavorful delight perfect for any meal.

Loaded Steak Quesadillas

Tom Jackson

Rated 4.5 stars by 2 users

Cuisine

Mexican

Servings

4

Prep Time

5 minutes

Cook Time

30 minutes

Calories

816

Loaded Steak Quesadillas offer a mouthwatering fusion of flavors and textures. Begin by preheating your Yoder Smokers YS640s pellet grill to 450ºF. Season Creekstone Farms strip steak generously with Cattleman’s Grill Roadhouse Seasoning. Once the grill is ready, sear the steaks on a Yoder Smokers Cast Iron Grill until they reach an internal temperature of 125ºF. After resting, chop the steak into small pieces. Lower the grill temperature to 350ºF and clean the griddle. Assemble the quesadillas by layering Chihuahua melting cheese, steak, black beans, 505 Fire Roasted Hatch Green Chiles, and optional Holmes Made Nightmare Salsa onto flour tortillas. Cook the quesadillas on the griddle until golden brown and the cheese is melted. For a zesty kick, serve with a dipping sauce made from sour cream, Hoff Smoken Ghost Hot Sauce, Cattleman’s Grill Mexicano Seasoning, and lime juice. These loaded quesadillas are sure to impress with their savory steak, gooey cheese, and spicy salsa filling, making them a perfect crowd-pleaser for any occasion.

Ingredients

Flour Tortillas
1 lb Creekstone Farms strip steak
Cornhusker Kitchen Duck Fat
2 cups Chihuahua melting cheese
1 cup black beans, rinsed
1/2 cup 505 Fire Roasted Hatch Green Chiles, medium heat
1/2 cup Holmes Made Nightmare Salsa, optional

Dipping sauce

1 cup sour cream
Hoff Smoken Ghost Hot Sauce, to taste (we used about 2 tsp)
1/2 tsp Cattleman’s Grill Mexicano Seasoning
1 tsp lime juice

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Directions

Preheat your Yoder Smokers YS640s pellet grill to 450ºF with the diffuser removed and a Yoder Smokers Cast Iron Grill installed over the fire box.
Season your steaks with the Cattleman’s Grill Roadhouse Seasoning.
Spray the griddle with duck fat. Place the steaks on the griddle. Cook until seared, then flip and continue cooking until the steaks reach an internal temperature of 125ºF. Remove from the griddle and let rest for five minutes.
Turn the grill temperature down to 350ºF. Clean the griddle with a scraper.
Chop the steak into small pieces, then assemble the quesadillas.
Place about one quarter cup cheese on one half of the quesadilla. Top with about one quarter cup of steak, one quarter cup beans, then two tablespoons each of the green chiles and Nightmare Salsa. Place another quarter cup of cheese on top and fold the tortilla over the fillings.
Spray the griddle with duck fat again, then place the quesadillas on the griddle. Close the lid and let them cook until golden brown, then flip. Continue cooking until the bottom is browned and the cheese is melted, about 8-10 minutes total.
Mix the ingredients for the dipping sauce, and serve on the side.

Recipe Note

Other Recipes You Might Enjoy:

Grilled Chicken Quesadilla

Quesadilla Burger

Recipe Highlights and Insights:

The quesadilla, originating during Mexico's colonial period, likely evolved from indigenous flatbreads filled with local ingredients like cheese, beans, and chilies. Spanish settlers introduced cheese, leading to the classic version we know today: a tortilla filled with cheese, cooked until crispy. Regional variations emerged, with northern Mexico favoring flour tortillas and meat fillings, while central and southern regions stick to corn tortillas with diverse fillings like huitlacoche or squash blossoms. Now a global favorite, quesadillas can be found worldwide, adapted to suit local tastes, yet still embodying Mexico's rich culinary heritage and cultural exchange.