Broiled Cheddar Steak Quesadillas

Broiled Cheddar Steak Quesadillas. No need for frying with these crispy quesadillas which can use leftover steak, chicken or pork. Just brush the outsides of the tortillas with a little oil and crisp them to golden brown under the broiler.

Broiled Cheddar Steak Quesadillas

Here’s another leftover rescue recipe that I really planned in advance after a grilled steak dinner a few days ago. I grilled a couple of extra strip loin steaks so that we could have a quick and easy supper before rushing off to number one son’s baseball game.

I rarely make quesadillas on a flat grill or lightly fried in oil; instead my two favourite ways of preparing them are on a raised grill or barbecue on low heat or under the broiler as I’ve pictured here. The advantage of the grill or broiler is that the tortillas are only brushed lightly with olive oil to enhance the crispiness without adding a lot of extra fat. If your oven does not have temperature control for the broiler, just move the oven rack to the lowest position before you turn on the broiler.

If you opt for low-fat cheese, these delicious quesadillas are quite a healthy alternative to higher fat versions. I’ve included the recipe for a spicy lime and tomato guacamole to serve with them. Grilled chicken or pork are good alternatives to steak and of course, you can vary the recipe easily your favourite cheese, vegetable and meat combinations. These are also great as finger food at parties.

Like this Steak Quesadilla recipe?

You’ll find hundreds of other great ideas in our Beef Recipes Category and even more in our BBQ & Grilling Category.

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Broiled Cheddar Steak Quesadillas

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Broiled Steak and Cheddar Quesadillas - no need for frying with these crispy quesadillas which can use leftover steak, chicken or pork. Just brush the outsides of the tortillas with a little oil and crisp them to golden brown under the broiler.

Course: Lunch/Appetizer

Cuisine: Mexican Inspired

Author: Barry C. Parsons

Ingredients

For the Spicy Lime Tomato Guacamole

• 1 large ripe avocado
• juice of one lime
• zest of 1 lime very finely minced
• 1/2 tsp fresh black pepper
• 4 tbsp hot sauce optional or to taste
• 1/2 cup diced tomato remove the pulp at the center of the tomatoes and just use the outside flesh
• 1/4 tsp sea salt or to taste

For the Quesadillas

• thinly sliced grilled steak
• grated cheddar cheese
• thinly sliced tomato
• thinly sliced jalapeno peppers optional
• olive oil
• 10 inch flour corn, or whole wheat tortillas

Instructions

To prepare the Spicy Lime Tomato Guacamole

1. Crush the avocado roughly in a mortar and pestle or just with a fork.
2. Add the remaining ingredients and stir well.
3. Store in a glass bowl with plastic wrap touching the surface of the guacamole to preserve the color.

To prepare the Quesadillas

1. Turn the broiler on low (about 400 degrees F) and use the middle rack in the oven. These should brown slow and steady for best results so that the cheese inside has a chance to melt.
2. Use two tortillas for each quesadilla (Or just add the filling on one half of a tortilla and fold it over if you find the smaller size easier to handle)
3. Begin by brushing the tortillas on one side only with olive oil.
4. Place one tortilla, oiled side down on a cookie sheet (or on a heated grill/barbeque on medium low heat) and lightly sprinkle with the grated cheese.
5. Add steak slices and tomato slices plus the jalapeno peppers if you are using those.
6. Sprinkle again lightly with the grated cheese before topping with the second tortilla, this time with the oiled side up. Place under the broiler or on the grill for just a few minutes until the tortilla becomes golden brown. (Watch carefully, these can burn very easily if ignored.)
7. While wearing oven mitts, use a large dinner plate to help flip the quesadilla by placing it over the quesadilla on the cookie sheet and the flipping the sheet over to invert the quesadilla onto the plate. Then simply slip it back under the broiler or on the grill and cook for another few minutes until that side is golden brown. (On a grill you will need a large egg turner to slip under the quesadilla to accomplish this. Just use the egg turner to help slide the quesadilla off the grill and onto a plate, invert onto another plate and slip it back on the grill.)
8. Transfer the cooked quesadillas to a cutting board and cut into 6 or 8 sections with a pizza cutter. Top each section with some guacamole and a dollop of sour cream and serve.