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.
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|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|
|1||1/2 lb skirt steak|
|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|
Make the rub. In a small bowl, combine the chili powder, salt, cumin, chipotle powder, cayenne, and lime zest.
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
Rub the spice mixture over the entire skirt steak, and let marinate in a resealable bag for at least 20-25 minutes.
1 1/2 lb skirt steak
When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.
400 ˚F / 204 ˚C
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
Remove the steak from the grill and let rest for 10 minutes before cutting into bite-sized pieces.
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.
12 (6-inch) corn tortillas
Vegetable Oil, for brushing
2 Cup pepper Jack cheese, shredded
Remove the quesadillas from the pan. Serve with guacamole, sour cream, or salsa as desired. Enjoy!
guacamole, for serving
Sour cream, for serving
Salsa, for serving
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