Ain’t no Taco Bell here, we’re doing up some cowboy quesadillas right on the grill. So come on on, you don’t need a drive up window on this deal!

Folks, we’re doing quesadillas two ways-we will be using a New York Strip steak for the beef and for you chicken fans who maybe feeling a little fowl we will be making some for you also.

Get the Fire Hot!

We are using an oak hardwood lump, which you can find just about anywhere if you’re not using just regular wood. I just want you to get off of them “briquettes” because well they ain’t good for you. Remember, the grill has to be hot, clean and greased or oiled well because we don’t want any sticky cow or bird on that grill!

Pro Tip: Slice an onion in half and use to clean and season your grill.

Yard Bird Preparation

I will be using 3 big chicken breasts. First I will take them out of the package, put them in a gallon size freezer bag, on a cutting board. I will then take a “husband trainer” or a rolling pin and take my frustrations out on them many times. Not only does this get them thinner so that it cooks faster, but we are also breaking up that thin membrane on a skinless breast so that it will accept the seasoning so much better.

Marinade

Now for the zesty chicken marinade I will be using olive oil, garlic, honey, cumin, chipotle peppers, Red River Ranch Original, coarse black pepper and the juice of a lime. As always we have the full recipe below.

Place this in the freezer bag with that bird and mix it all real well together and put it in the icebox for at least 6 hours but would prefer if you left it overnight. The longer you let it sit the more those flavors can come together.

New York Strip Prep

Beef… beef,

We think it’s a winner,

So what should we do?

We eat it for dinner!

For our beef I’m using NY strip steaks, and rub them with lime juice on both sides followed by  Red River Ranch Mesquite. Don’t be shy on seasoning a steak. Let this sit in the icebox about 4 hours, and take out about 30 min prior to come to room temp before throwing it on the grill.

A lot of times people will use a flank or a skirt steak or even that back side of a brisket for quesadillas. If you are using those cuts, I like to season them for at least 8 hours because they are a courser cut of meat.

Pro Tip Number 2: The Biggest “misteak” for steak, over cooked and under seasoned.



Let’s Grill ‘Em Up

Be sure you take the bird right from the icebox to the grill- no need for it to warm before grilling.

For the chicken we will let them go for about 4 minutes per side, and the beef about 3-4 minutes per side. We want an internal target temp at about 165 degrees F for a fully cooked chicken and about 130-145 degrees F for medium-rare / medium steak using a temperature probe.

Slice ‘Em Up

That NY strip will have some fat around the edges, so trim all that off.  Be sure to cut against the grain of the meat, and then slice into thin strips. For the chicken there is no grain so just go ahead and slice thinly.

Assembly Line

Now, you can go to the store and get the large tortillas or we have a link to Homemade Tortillas if you’re feeling a little extra special.

Lay a bed of cheese on the tortillas, I’m using a mix of Monterey Jack, Cheddar and Mozzarella. Add your slices of meat. Next we add more cheese, ’cause we know the meaning of Quesadilla is cheese filled tortilla.

If you really want to kick it up a notch – grate a fresh jalapeño pepper on the top.

Grill it Up!

If you can take that other half of onion and re-season the grill one more time you won’t have a sticking problem. This won’t take long, just grill them long enough on a medium low heat to get a little char on those tortillas and the cheese melts. t

Enjoy That Cheesy Goodness

Now that you have them nice and toasted, slice them up and enjoy the fruits, or in this case the fowls of your labor!

 

Grilled Steak Quesadillas - Cowboy Kent Rollins

Prep Time 4 hours 10 minutes
Total Time 4 hours 30 minutes
Servings 4 large quesadillas

Ingredients

  • 2 14 oz. New York Strip steaks
  • Juice of 1 lime
  • Red River Mesquite seasoning see substitute
  • 4 10-inch flour tortillas
  • 1 ½ - 2 cups shredded cheese cheddar, Monterey jack, pepper jack, etc.
  • ½ cup shredded Mozzarella cheese
  • 1 large grated jalapeno optional

Instructions

  1. Rub the steaks with lime juice on both sides. Generously sprinkle both sides with the Mesquite seasoning and rub in. Cover and place in the icebox for 4 hours. Remove from the icebox about 30 minutes before grilling.
  2. Heat the grill over medium high heat. Be sure the grill is cleaned and oiled well.
  3. Grill the steaks about 3 to 4 minutes per side, or until the internal temperature is about 130 degrees F. for rare or 140 degrees F. for medium rare. Allow to cool slightly, then cut into thin strips.
  4. Sprinkle half of a tortilla with about 3 to 4 tablespoons shredded cheese. Place about half of a steak on top. Sprinkle with another 3 to 4 tablespoons of cheese and top with about 2 tablespoons of the Mozzarella. Top with grated jalapeno, to taste, if desired.
  5. Fold the tortilla over and press slightly. Repeat with the remaining ingredients.
  6. Place back on the grill over a medium to medium-low heat and grill about 2 to 3 minutes per side or until the tortillas are slightly toasted and the cheese has melted. You can close the grill lid to trap in more heat, if needed.
  7. Cut the tortillas into triangles and serve immediately with sour cream, or guacamole if desired.

Recipe Notes

Mesquite seasoning available at kentrollins.com 

Substitute with your favorite all purpose blend or a mix of salt, pepper, garlic powder, smoked paprika. 

 

Zesty Chicken Quesadillas - Cowboy Kent Rollins

Prep Time 6 hours 10 minutes
Total Time 6 hours 30 minutes
Servings 6 large quesadillas

Ingredients

  • 3 skinless boneless chicken breasts
  • 6 tablespoons olive oil
  • 4 cloves garlic minced
  • 3 tablespoons honey
  • 1 teaspoon cumin
  • 3 chipotle peppers in adobo sauce chopped (from can)
  • 1 tablespoon Red River Mesquite seasoning see below for substitute
  • 2 teaspoon coarse ground black pepper
  • Juice of one lime
  • 6 10-inch flour tortillas
  • 2 ½ - 3 cups shredded cheese cheddar, Monterey jack, pepper jack, etc.
  • ¾ cup shredded Mozzarella cheese
  • 2 grated jalapenos optional

Instructions

  1. Place the chicken breasts in a plastic bag or cover with plastic and beat with a rolling pin until slightly flattened.
  2. In a medium bowl, whisk together the olive oil, garlic, honey, cumin, chipotle peppers, Red River Ranch Mesquite seasoning, pepper and lime juice.
  3. Place the chicken breasts in a large Ziploc bag and pour the marinade over top. Seal the bag and toss until the chicken is well coated. Place in the icebox for at least 6 hours or overnight.
  4. Heat the grill over medium high heat. Be sure the grill is cleaned and oiled well.
  5. Grill the chicken about 4 minutes per side, or until the internal temperature is 165 degrees F. Allow to cool slightly, then cut into thin strips.
  6. Sprinkle half of a tortilla with about 3 to 4 tablespoons shredded cheese. Place about half of a chicken breast on top. Sprinkle with another 3 to 4 tablespoons of cheese and top with about 2 tablespoons of the Mozzarella. Top with grated jalapeno, to taste, if desired.

  7. Fold the tortilla over and press slightly. Repeat with the remaining ingredients.
  8. Place back on the grill over a medium to medium-low heat and grill about 2 to 3 minutes per side or until the tortillas are slightly toasted and the cheese has melted. You can close the grill lid to trap in more heat, if needed.
  9. Cut the tortillas into triangles and serve immediately with sour cream, or guacamole if desired.

Recipe Notes

If you don't have the Mesquite seasoning (KentRollins.com), you can use your favorite seasoning blend or a mix of smoked paprika, garlic powder and salt and pepper, to taste