Smoky Steak and Goat Cheese Quesadillas

5 stars based on 1 vote.
1 ratings
Rate This Recipe


  • 1 pound skirt steak
  • 1/2 cup TABASCO® brand Chipotle Pepper Sauce
  • 2 cloves garlic, crushed
  • 2 tablespoon lemon juice
  • 1/2 cup plus 1 tablespoon goat cheese
  • 12 (6-inch) flour tortillas (fajita-size)
  • 2 tablespoons olive oil


Place steak, TABASCO® Chipotle Sauce, garlic, and lemon juice in a sealable plastic bag and mix well; refrigerate at least 8 hours and up to 30 hours. Preheat grill to medium-high. Grill steak to desired doneness, about 5 minutes per side for medium. Let steak sit for 5 minutes and cut into 1/4-inch-thick slices. Set aside.

Heat a nonstick skillet over medium heat. Brush one side of a tortilla with oil and place oil side down in skillet; sprinkle tortilla with 1 1/2 tablespoons cheese and top with 1/4 cup sliced steak. Top with another tortilla and brush with olive oil. Cook until golden brown on bottom, about 90 seconds. Turn and cook until other side is golden and cheese is melted, about 1 minute.

Keep quesadilla warm in oven while preparing five more with remaining ingredients. Cut quesadillas into quarters and serve with sour cream, salsa, and guacamole.

Makes 12 servings

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
Be the first to comment on this recipe!