Comida Kraft
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Grilled Steak Quesadillas

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6 servings

Rib-eye steaks give these grilled quesadillas their hearty appeal. The cheese, veggies and chopped fresh herbs are the proverbial icing on the cake.

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What You Need

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Make It

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  • Heat grill to medium-high heat.
  • Mix first 4 ingredients until blended; brush evenly onto peppers, then steaks.
  • Grill 13 to 15 min. or until peppers are crisp-tender and steaks are cooked to medium doneness (160ºF), turning after 7 min. Remove peppers and steaks from grill; let stand 3 min. Meanwhile, grill tortillas 1 min. or until warmed and lightly browned; turn. Top with cheese; grill 1 min. or until melted.
  • Cut peppers and steaks into thin strips; place on tortillas. Fold in half. Serve with salsa.

Serving Suggestion

Serve with a side of spicy black beans.

Food Facts

When grilling steaks, make sure the grill is hot before adding the meat. A hot grill sears the steaks, sealing the outside of the meat so the inside stays moist and juicy. Keep the temperature of the grill as even as possible. Since the center of the grill tends to be hotter, place thicker cuts of steaks near the center of the grate and thinner cuts toward the outer edges.

How to Grill Juicy Steaks

Use tongs to turn steaks on the grill when the bottoms are well browned. Piercing with a fork will cause the juices to run out, resulting in less juicy steaks.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 500
% Daily Value
Total fat 26g
Saturated fat 11g
Cholesterol 95mg
Sodium 1280mg
Carbohydrate 31g
Dietary fiber 2g
Sugars 2g
Protein 31g
Vitamin A 20 %DV
Vitamin C 35 %DV
Calcium 35 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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