Wednesday, August 10, 2011


Today's recipe is something I've been making for years. It's one of my go-to entrees for lunch or a quick dinner. And somehow, I don't remember when or how, but my husband started referring to them as goshdarnquesadillas.

For instance, our conversations about them often go something like this:

Me: "Will you be able to make it home from work for lunch? I'm making quesadillas."
Khale: "Goshdarnquesadillas?"
Me: "Heck yes!"
Khale: "Yessss. I'll be there."

The nice part about these is that they are pretty simple but since we're grilling up steak, bell pepper and onion to go inside, we're able to bump up the quality of the meal considerably.

However, I'll often make these a day or two after going to a steakhouse because I never can finish my steak (or half my sides) and usually bring it home in a box. Which makes for a really quick lunch.

If you aren't a steak person, or don't have any on hand, you could also use chicken.

Sprinkle chili powder and garlic powder over a steak. I use ribeye because it's my favorite. Then slather it with salsa and let it rest for a bit while you heat up the grill.

Also cut a bell pepper and onion in half. Drizzle one half of each with oil and sprinkle with salt and pepper. Place the other halves in the fridge because we don't need them.

Once your grill is heated, place the steak, bell pepper and onion on it.

Grill everything for about 3-5 minutes, flip and grill for another 3-5 minutes. I like my steak on the medium well side of things so I usually do five minutes per side.  

Slice the bell pepper and onion. Then slice into the steak. Do the steak last so it has a few minutes to rest.

Grab a tortilla and place it on your grill, top it with cheese, steak, bell pepper and onion. Add another tortilla on top and cook until the bottom tortilla is toasted, flip and toast the other side.

While this isn't the prettiest entree, it certainly is tasty. And if you top it with a bit of salsa or guacamole, the prettiness factor bumps up a bit. :)

One of the nice things about this dish is that if you throw some veggies on the grill, you'll have zero pans to wash for dinner! I love that - especially in the Summer when I would much rather spend quality time with my husband and kiddo than surrounded by a pile of dirty pans.

Grilled Steak Quesadillas
Yields 3-4 Quesadillas

1 lb. steak (I used ribeye)
1/2 bell pepper, seeded
1/2 onion
chili powder
garlic powder
1/4 cup salsa
olive or vegetable oil
10-12 oz grated cheese
6-8 tortillas

Rub your steak with chili powder and garlic powder then slather it with salsa. Drizzle both the bell pepper and onion with a bit of oil. Season with salt and pepper.

Preheat your grill. Once the grill is hot, place the steak, bell pepper and onion on it. Allow them to grill for 3-5 minutes, flip and grill for another 3-5 minutes. Remove everything from the grill and slice the bell pepper, onion and finally the steak.

Place a tortilla on top of the grill, add cheese, steak, bell pepper, and onion; top with another tortilla. Repeat with remaining ingredients. Flip the tortilla when the bottom is toasted and cook for a few more minutes until the other side is toasted as well.

1 comment:

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