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 Minutes
Cook Time
15 Minutes
Pellets
Mesquite
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 2 Tablespoon | chili powder |
| 2 Teaspoon | kosher salt |
| 1 Teaspoon | ground cumin |
| 1/2 Teaspoon | Chipotle Chili Powder |
| 1/2 Teaspoon | cayenne pepper |
| 1 Teaspoon | lime zest |
| 1 1/2 Pound | skirt steak |
| 12 Whole | Corn Tortillas, 6 inch |
| 1 | vegetable oil |
| 1/2 Cup | shredded pepper jack cheese |
Step
1
For the skirt steak, combine the chili powder, salt, cumin, chipotle powder, cayenne and lime zest in a small bowl.
2
Rub the spice mixture over entire skirt steak and let marinate in a zip-top bag at least 20 to 25 minutes.
3
When ready to cook, start the Traeger according to grill instructions. Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
4
Place skirt steak on grill 3-4 minutes per side. Let rest for 20 minutes before cutting into bite sized pieces.
400 ˚F / 204 ˚C
00:08
5
For the quesadillas, take the tortillas and fill with cheese and grilled skirt steak. Cook on a grill pan or in a sauté pan with extra oil to prevent burning.
6
Serve with guacamole, sour cream or salsa. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.