Steps

• Step 1

  Make the rub. In a small bowl, combine the chili powder, salt, cumin, chipotle powder, cayenne, and lime zest.

  Ingredients

  • 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

• Step 2

  Rub the spice mixture over the entire skirt steak, and let marinate in a resealable bag for at least 20-25 minutes.

  Ingredients

  • 1  1/2 lb skirt steak

• Step 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

• Step 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.

  00:06

  400 ˚F / 204 ˚C

• Step 5

  Remove the steak from the grill and let rest for 10 minutes before cutting into bite-sized pieces.

• Step 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.

  Ingredients

  • 12  (6-inch) corn tortillas

  •  Vegetable Oil, for brushing

  • 2 Cup pepper Jack cheese, shredded

• Step 7

  Remove the quesadillas from the pan. Serve with guacamole, sour cream, or salsa as desired. Enjoy!

  Ingredients

  •  guacamole, for serving

  •  Sour cream, for serving

  •  Salsa, for serving