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Grilled Steak Quesadilla with Pico De Gallo and Avocado Sour Cream

Grilled medium rare ribeye steak with melted cheddar and Monterrey Jack cheese sandwiched between a folded, crisp tortilla topped with fresh pico de gallo and avocado sour cream.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Course Dinner, Lunch
Cuisine American, Mexican
Servings 2 servings
Calories 1175 kcal

Equipment

  • Cast Iron Pan or Griddle
  • Grill

Ingredients
  

  • 1 ribeye steak
  • 2 flour tortillas
  • 1 cup cheddar cheese
  • ½ cup Monterrey Jack cheese
  • 1 tomato
  • 1 onion
  • ½ cup cilantro chopped
  • 2 avocados
  • ¾ cup sour cream

Instructions
 

  • Dice the tomato and onion.  Chop cilantro.  Add tomato, onion and cilantro in a bowl and mix.  Set aside.  Mash avocado and mix with sour cream, set aside. 
  • Cook the steak until it reaches an internal temperature of 135 degrees.  I usually sear on both sides for about 3 minutes each and then cook the steak on indirect heat until the internal temperature is reached.  Allow the steak to rest for 10 minutes.  Cube the steak. 
  • On a pan, add the tortilla and spread the shredded cheddar and Monterrey Jack cheese around the top.  Add the steak on one half of the tortilla.  Once the cheese starts to melt, fold the tortilla in half over the steak.  Cook on each side until crisp.  Remove and serve immediately topped with pico de gallo and avocado sour cream.

Nutrition

Serving: 1quesadillaCalories: 1175kcalCarbohydrates: 44gProtein: 53gFat: 91gSaturated Fat: 39gPolyunsaturated Fat: 6gMonounsaturated Fat: 40gCholesterol: 200mgSodium: 900mgPotassium: 1771mgFiber: 16gSugar: 10gVitamin A: 2382IUVitamin C: 34mgCalcium: 772mgIron: 5mg
Keyword cheese, dinner, grill, grilling, lunch, mexican, quesadilla, steak
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