Chipotle Steak Quesadilla Recipe | Cooking With Carolyn

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories while still providing creaminess.

steak

🥗Healthier: chicken breast

💰Cheaper: ground beef

Chicken breast is leaner and ground beef is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat offers more fiber, while corn tortillas are often cheaper.

Prepare marinade by mixing chipotle peppers, olive oil, coriander, cumin, garlic, onions, lemon juice, and agave nectar.

Marinate skirt steak in the marinade for 8 hours.

Season the marinated steak with kosher salt and Grand Diamond seasoning on both sides.

Grill the steak for 4 to 5 minutes on medium-high heat without poking or pressing it.

Remove the steak from the grill and let it rest.

Slice peppers and onions, then toss them with olive oil, granulated garlic, and Grand Diamond seasoning.

Grill the peppers and onions for 8 to 10 minutes until desired tenderness.

Turn the grill to the griddle side and warm a flour tortilla on it.

Brush the griddle with 1 tablespoon of olive oil to prevent sticking and aid browning.

Layer mozzarella, sharp cheddar, and pepper jack cheese on the warm tortilla, followed by the grilled steak and veggies, then add more cheese on top.

Press the quesadilla slightly into place and grill over medium heat for 4 to 8 minutes until the cheese melts.

Cut the quesadilla into wedges and serve with guacamole and fresh salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens