Grilled Steak Quesadillas


1 pound skirt steak, cut widthwise into 6- to 8-inch pieces
1 chipotle in adobo sauce, finely chopped
Kosher salt
Freshly ground black pepper
Vegetable oil, for oiling the grill
12 ounces Monterey Jack cheese, shredded on the large holes of a box grater (about 5 cups)
4 ounces sharp cheddar cheese, shredded on the large holes of a box grater (about 2 cups)
8 (10-inch) flour tortillas
1/3 cup small-dice jarred pickled jalapeños
Ancho chile salsa, for serving (see recipe below)
Guacamole, for serving
Sour cream, for serving


Heat an outdoor grill to high (about 400°F to 500°F). Pat the steak pieces dry with paper towels and lay flat. Brush the chipotle on one side of the steak pieces. Season both sides of each piece generously with salt and pepper.

When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Place the steak pieces on the grill and cook until medium rare, flipping halfway through the cooking time, about 5 to 6 minutes total. Remove to a cutting board and let rest for 2 minutes. Cut into medium dice and set aside.

Clean the grate with a grill brush or with tongs and a wadded piece of aluminum foil, then rub again with oiled paper towels.

Combine the cheeses in a medium bowl. Place 2 tortillas side by side on a clean cutting board or 2 plates. Sprinkle each tortilla with a quarter of the steak, jalapeños, and cheese mixture. Top each tortilla with another tortilla and gently press down.

Carefully slide the quesadillas from the cutting board or plates onto the grill. Cover the grill and cook, rotating 90 degrees halfway through the cooking time, until the cheese is completely melted, the tortillas are crispy, and grill marks have appeared on the bottom, about 3 to 4 minutes total. Using a spatula, carefully flip the quesadillas over and repeat cooking and rotating until the bottom tortillas are crispy, about 2 to 3 minutes more. Using a spatula, transfer the quesadillas to a cutting board and let rest for 2 minutes. Repeat with the remaining tortillas and filling to make 2 more quesadillas.

Cut each quesadilla into wedges and serve with salsa, guacamole, and sour cream.

Ancho Chile Salsa


2 teaspoons olive oil
1/2 medium onion, cut into 1/2-inch dice
3 small garlic cloves, peeled and chopped
2 dried ancho chiles, seeded and torn into pieces
3 dried guajillo or California chiles, seeded and torn into pieces
2 Roma tomatoes, cored seeded, and roughly chopped
4 large green tomatillos, husks removed, washed, and roughly chopped
2 cups water or basic vegetable broth
1 teaspoon sea salt, plus more to taste
1/4 teaspoon fresh ground pepper
2 tablespoons fresh Mexican oregano, or 1 tablespoon dried (see note)
Fresh cilantro (12 sprigs), about 1/2 cup, stemmed and chopped


In a 10-inch sauté pan, heat the oil over medium heat. Add the onion, garlic, and dried chiles, and cook, stirring often, for about 5 minutes, or until the onions are soft and you can smell the chiles.
Add the tomatoes and tomatillos, reduce the heat slightly, and cook for another 10 minutes, stirring often.
Add the water or stock, 1 teaspoon of salt, and pepper. Bring to a simmer over high heat, then reduce the heat to medium-low and cook for 20 minutes.
Stir in the oregano, cool for a few minutes, puree the sauce in a blender until smooth, then stir in the cilantro.

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