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Triple Stacked Steak Quesadilla with Pico de Gallo

Cook Time 30 Minutes

Serves 4

For the pico de gallo

  • 4 roma tomatoes, diced
  • 1 large jalapeno, seeded, stemmed, and diced
  • 1/2 white onion, diced
  • 2 tablespoons lime juice
  • 1 bunch of cilantro, finely chopped
  • Kosher salt, for seasoning

Season the hanger steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set aside while you prepare the grill and the pico de gallo.

 

Heat a grill for medium high heat. While the grill heats, mix up the pico de gallo.

 

Combine all the pico de gallo ingredients and check for seasoning. Add more salt and lime juice as needed.

 

Grill the hanger over direct heat until it reaches 127 to 137 degrees F, about 3 minutes per side, or 12 minutes total. Set aside to rest for 5 minute. Slice the steak into bite sized pieces.

You’ll need 3 tortillas for each quesadilla. Work quickly and grill towe tortillas layered with cheese, steak, and pico de gallo. Grill one with just cheese and then stack em up!

Remove from the grill and cut into 4 pieces, top with more pico and crema as desired.
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Triple Stacked Steak Quesadillas with Pico de Gallo

Triple Stacked Steak Quesadilla with Pico de Gallo

Author Mark & Fey
Print Pin
Course Appetizer, Dinner, Lunch, Tailgate
Keyword Beef, Piedmontese, quesadilla, Spiceology
Cook Time 30 minutes
Servings 4

Ingredients

  • 1 pound hanger steak trimmed
  • Salt and Pepper + Chocolate Chili Rub
  • 12 6-inch flour tortillas
  • 3 cups shredded cheese
  • Pico de gallo below
  • Crema optional for serving

For the pico de gallo

  • 4 roma tomatoes diced
  • 1 large jalapeno seeded, stemmed, and diced
  • 1/2 white onion diced
  • 2 tablespoons lime juice
  • 1 bunch of cilantro finely chopped
  • Kosher salt for seasoning

Instructions

  • Season the hanger steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set aside while you prepare the grill and the pico de gallo.
  • Heat a grill for medium high heat. While the grill heats, mix up the pico de gallo.
  • Combine all the pico de gallo ingredients and check for seasoning. Add more salt and lime juice as needed.
  • Grill the hanger over direct heat until it reaches 127 to 137 degrees F, about 3 minutes per side, or 12 minutes total. Set aside to rest for 5 minute. Slice the steak into bite sized pieces. You’ll need 3 tortillas for each quesadilla. Work quickly and grill towe tortillas layered with cheese, steak, and pico de gallo. Grill one with just cheese and then stack em up! Remove from the grill and cut into 4 pieces, top with more pico and crema as desired.
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Birria Quesadillas

Cook Time 30 Minutes

Serves 4

For the pico de gallo

  • 4 roma tomatoes, diced
  • 1 large jalapeno, seeded, stemmed, and diced
  • 1/2 white onion, diced
  • 2 tablespoons lime juice
  • 1 bunch of cilantro, finely chopped
  • Kosher salt, for seasoning

Season the hanger steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set aside while you prepare the grill and the pico de gallo.

 

Heat a grill for medium high heat. While the grill heats, mix up the pico de gallo.

 

Combine all the pico de gallo ingredients and check for seasoning. Add more salt and lime juice as needed.

 

Grill the hanger over direct heat until it reaches 127 to 137 degrees F, about 3 minutes per side, or 12 minutes total. Set aside to rest for 5 minute. Slice the steak into bite sized pieces.

You’ll need 3 tortillas for each quesadilla. Work quickly and grill towe tortillas layered with cheese, steak, and pico de gallo. Grill one with just cheese and then stack em up!

Remove from the grill and cut into 4 pieces, top with more pico and crema as desired.
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Comments:

Be The First To Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating





Birria Quesadillas

Author Mark & Fey
Print Pin
Course Dinner, Meal Prep, Tailgate
Keyword Beef, birria, consome, quesadilla
Cook Time 8 hours
Servings 8

Ingredients

  • 4 pounds beef short ribs
  • Kosher salt for seasoning
  • 6 quarts chicken broth
  • 8 cloves garlic smashed
  • 2 guajllo chili peppers
  • 2 ancho chiles
  • 2-3 chiles de arbol
  • 4 bay leaves
  • 3 cinnamon sticks
  • 1 tablespoon Mexican oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon coriander
  • Black pepper for seasoning

For the quesadillas

  • 16 flour tortillas
  • 2 cups shredded quesadilla cheese such as Oaxaca
  • 1 small white onion chopped
  • 1 small bunch cilantro chopped

Instructions

  • Season short ribs with kosher salt on all sides. Heat a grill to high heat. Sear the short ribs on sides. Move the seared ribs to a large cooling rack.
  • Lower the grill or smoker temperature to 250 degrees F.
  • Start the broth by combining the chicken stock, garlic, chiles, and spices in a large roasting page. Set the roasting rack in the grill and set the cooling rack of ribs on top of the broth. Close the grill and cook your ribs for 4 to 5 hours, or until the internal temperature reads 165 to 175 degrees F.
  • Remove the pan from the heat and remove the chiles and garlic and puree with a little of the broth. Return the blended mixture to the broth. Move the ribs from the cooling rack down into the consome and close up the grill again. Braise the ribs for another 2 to 3 hours or until you can easily shred the meat.
  • Remove the short ribs from the braise and shred. Heat a large skillet or griddle.  Dip tortillas in the consome and top with the birria and with a tortilla each before flipping. Cook until the tortilla begins to crisp, then top each taco with onions and cilantro and serve the quesadillas with the consome.