Grilled Steak, Chipotle and Pepper Jack Quesadillas

If you're feeling bold, use both chopped chipotle chiles and their adobo sauce to make these pepper jack quesadillas extraspicy.
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  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 4
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1 clove garlic, minced

1/4 teaspoon ground cumin

Juice of half lime

Juice of half orange

Kosher salt

8 ounces cleaned and trimmed skirt steak

Olive oil, for oiling the grill grates

Four 10-inch (burrito size) flour tortillas

2 cups shredded pepper-jack cheese

1 to 2 chipotle in adobo, chopped, plus 1 to 2 tablespoons sauce

2 tablespoons unsalted butter

Guacamole, salsa, chopped scallions and sour cream, for serving


  1. Preheat an outdoor grill over medium.
  2. Whisk the garlic, cumin, lime and oranges juices and 1/2 teaspoon salt together in a medium bowl. Add the steak, coat well in the mixture and let marinade for 10 minutes.
  3. Lightly oil the grill grates. Grill the steak, flipping once, until medium rare, 2 to 6 minutes per side depending on the thickness. Remove to a cutting board and let rest 5 minutes. Slice the steak against the grain and reserve.
  4. Lay a tortilla on a work surface and top evenly with 1/2 cup pepper-jack cheese. Add 1/4 of the steak and some chopped chipotle in adobo and sauce. Fold the tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
  5. Melt 1/2 tablespoon butter in a large nonstick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
  6. Cut into triangles and serve with guacamole, salsa, scallions and sour cream. 
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