Blackstone Griddle Quesadillas
Blackstone Griddle Quesadillas are an easy way to get dinner on the table in a snap, with restaurant-quality results right in your own backyard.
Blackstone Griddle Steak Quesadillas
Blackstone Griddle Quesadillas bring that true street food flavor, right at home. Nothing like a nice hot flat-top griddle for turning in the perfect quesadilla!
Slice up some wedges and put out a few delicious dips, and you are all set. It can be a snack or a meal depending on how big your tortillas are and how many you eat.
A quesadilla has to be one of the most effective snacks or appetizers that are known to mankind. You can throw it together in minutes, but it will please and curb a voracious appetite for hours. The word "no" is also a rarity when offering quesadillas, even from my picky crew.
Do you know how many quesadillas a teenage boy can eat? Multiply it by 2, no matter what you thought.
That can be really handy in certain circumstances. Any snack that can so easily turn away the hunger snaps deserves a special place of consideration.
Why You'll Love This Dish
- Perfect Leftover Steak Plan - Turns leftovers into something new and craveable.
- Fast Griddle Dinner - Batch-cook quesadillas in minutes.
- Crispy Outside, Melty Inside - Flat top browns evenly and melts cheese fast.
- Kid-Approved - Simple flavors and lots of cheese always win.
- Easy To Customize - Add veggies, spice, or sauces without extra work.
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Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Flour Tortillas - Soft, sturdy, and easy to crisp; burrito-size works best for big wedges.
- Cooked Steak - Any leftover steak works; slice or chop it small so it heats fast and bites are easy.
- Chili Lime Seasoning - Bright, zesty flavor boost; taco seasoning or fajita seasoning works too.
- Shredded Mexican-Blend Cheese - Melts quickly and gives great stretch; cheddar-jack or pepper jack are great swaps.
- Oil - Keeps tortillas from sticking and helps them brown; avocado or canola are solid for griddle heat.
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How To Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Heat The Griddle: Preheat Blackstone to medium to medium-high and lightly oil the surface.
- Warm The Steak: Add steak to the griddle, season with chili lime seasoning, and cook 1-2 minutes just to heat through.
- Build The Quesadilla: Add a little more oil, lay down a tortilla, then add cheese, steak, more cheese, and top with another tortilla.
- Cook Covered: Cover with a melting dome and cook 2-3 minutes until the bottom is golden and cheese starts melting.
- Flip And Finish: Flip and cook 2-3 minutes more until crisp and fully melted. Repeat with remaining tortillas.
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Recipe FAQ
The chili lime seasoning from Spiceology gives you all the heat and just the right amount of sour and salt to bring the beef up front and center. If you are using leftover beef, like from a pot roast, then the spice will take it into a new direction that doesn't feel like leftovers at all.
We did ours with some leftover tenderloin and it was incredible. The great thing about using beef leftovers is it makes even a small piece go so far. Chopping it up and sprinkling it in with the cheese gave every bite a bit of beef.
If you don't have Spiceology Chili Lime handy, then you can also sprinkle with a touch of chili powder to taste, and squeeze a lime over it. Put just a pinch of zest on it and you are all set.
You can use any cheese for quesadillas, so the best cheese for yours is really the one sitting in your fridge right now. You can find Mexican blend shredded cheese in the market, too.
If you are planning to shred your own cheese, I recommend shredding on the fine side rather than the thick. This will help your cheese melt quickly and evenly, and it also seems to fall out less when you turn them before they are completely melted.
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Recipe Tips
The perfect quesadilla is ninety percent prep and ten percent execution. Here are a few suggestions to keep in mind:
- Make sure all your extras to put on the cheese are balanced out and even. The idea is to get a bit of each filling in every bite. So if you only have a few jalapenos you want to toss in or a bit of beef, then make sure you chop them finely enough for good coverage.
- Get the griddle surface nice and hot. The hotter it is, the less likely your tortilla will stick to the surface.
- Speaking of sticking to the surface, a bit of oil on the griddle first will make it crisp up nicely and brown up the tortillas too.
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More Blackstone Recipes
When the weather is cooperating, it is time to seize every possible opportunity to enjoy some grilling. The Blackstone makes clean up so easy it makes cooking on it a real pleasure too. I actually use mine year-round.
But it sure is better when you can enjoy the results outside too!
Don't limit yourself on what meals to do, either. You can do a breakfast or brunch with my stuffed hash browns or a bacon cheese omelet.
And if you feel like doing other Mex or Tex-Mex dishes to go with your grilled quesadillas, then I recommend steak tacos.
Of course, just because it is a grill doesn't mean you have to do meat dishes either. Vegetable yakisoba is simple and combines noodles and veggies, delicious and filling!
Enjoy, and let me know if you have any questions or comments!
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Blackstone Steak Quesadilla
Quesadillas are best cooked on a flat top griddle! My Blackstone Steak Quesadillas use leftover steak and turns it into something amazing. Easy, filling, and kid-approved dinner idea!
Ingredients
- 12 flour tortillas
- 3 cups cooked steak (approximately. You can use more or less if you'd like!)
- 1 tablespoon chili lime seasoning (or your favorite
- 3 cups shredded Mexican-blend cheese
- oil for greasing the griddle
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Instructions
- Fire up the griddle over medium to medium-high heat.
- Lay down a little oil and then place the leftover steak onto the griddle and sprinkle with the chili lime seasoning.
- Cook for 1-2 minutes, just long enough to heat it up.
- Place a little more oil down, and put a tortilla on top followed by cheese, meat, more cheese, and another tortilla.
- Cover the quesadilla with a melting lid, and cook for 2-3 minutes.
- Flip, and cook on the other side for an additional 2-3 minutes, and then repeat until all of the quesadillas are cooked.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 861Total Fat: 46gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 164mgSodium: 791mgCarbohydrates: 57gFiber: 4gSugar: 1gProtein: 52g
Nutrition data provided here is only an estimate.
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