If you’ve been craving that viral Chipotle quesadilla @Keith Lee raved about on TikTok, my Chipotle Ranch Steak Quesadilla recipe is a must-try. Smoky, spicy chipotle ranch pairs with juicy steak, chopped onion, cilantro, and lots of cheese. The golden brown tortilla seals the deal. Every bite is bold, crispy, and melty.
Table of Contents
- Why You’ll Love the Chipotle Ranch Steak Quesadilla Recipe
- Chipotle Beef Quesadilla Ingredients Round-up:
- This sauce is FYR!
- How to make Chipotle puree
- How to Make the Chipotle Ranch Steak Quesadilla
- Prep the Steak
- Chipotle Ranch Dressing
- Steak Quesadilla Grill Time
- Build the Quesadilla
- Serve Up
- What to Serve with the Chipotle Ranch Quesadilla
- Leftovers and Reheating
- More Quesadillas
- Chipotle Ranch Steak Quesadilla FAQs
- Chipotle Ranch Steak Quesadilla Recipe
Why You’ll Love the Chipotle Ranch Steak Quesadilla Recipe
This quesadilla brings the perfect balance of smoky, spicy, creamy, and cheesy to every freakin’ delicious bite. The ranch dressing with chipotle puree (different than regular chipotle peppers) adds the perfect smoky kick and mixes well to create a creamy sauce. Meanwhile, the premium steak delivers a juicy, tender steak flavor that’s unbeatable.
It’s versatile enough for an easy dinner or to impress friends at your next cookout. Plus, leftover quesadillas can feed you the next day—if any are left!
Chipotle Beef Quesadilla Ingredients Round-up:
- Steak – We’ll pre-season some premium filets with some of my Cowboy Butter Rub, using FYR BLK Hot Sauce as a binder. I like using filets for recipes like this because the steak is tender and easy to bite into without the quesadilla getting pulled apart.
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This sauce is FYR!
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- Chipotle Ranch – It doesn’t get any easier than mixing up some sour cream, mayonnaise, chipotle puree, fresh cilantro, garlic powder, black pepper, a splash of buttermilk, and a little salt to taste.
How to make Chipotle puree
Making Chipotle puree is a super simple way to add a smoky, spicy kick to any recipe. Start with a can of chipotle peppers in adobo sauce, which you can find in the international aisle of most grocery stores. The peppers are packed with smoky flavor, and the adobo sauce brings a rich, tangy heat to the flavor party.
To make the puree, pour out the can (peppers and sauce) into a blender or food processor. Blend until smooth, scraping down the sides as needed to ensure an even consistency. If you want a thinner puree, you can add a splash of water or olive oil while blending.
Store your chipotle puree in an airtight container in the fridge for up to a week, or freeze it in small portions for later use. It’s perfect for adding to chipotle ranch, marinades, soups, or even as a smoky base for dipping sauces. A little goes a long way, so you’ll have plenty for multiple recipes!
- Quesadilla – To bring everything together, you’ll need some shredded Monterey Jack cheese, large flour tortillas, white onions, and cilantro.
The Chipotle Ranch Steak Quesadilla is the kind of masterpiece you’ll want to make on repeat. It’s smoky, cheesy, and loaded with flavor—a true family favorite and just as good for weeknight dinners as it is for sharing with friends. So, what are you waiting for? Let’s fire up the grill, grab our tortillas, and make some magic happen.
How to Make the Chipotle Ranch Steak Quesadilla
Let’s break it down step by step so you can crush it like a pro.
Prep the Steak
Start by slathering your steak in olive oil or my FYR BLK hot sauce for that extra kick. Coat it generously with a bold rub like my Cowboy Butter Rub. Then set to the side until the fire is preheated.
Chipotle Ranch Dressing
While your grill heats up to medium-high heat (around 400F), mix up your chipotle ranch dressing. Combine sour cream, chipotle puree, mayo, cilantro, garlic powder, and black pepper in a bowl, then thin it out with a bit of buttermilk until it’s pourable.
Steak Quesadilla Grill Time
Throw your steaks on the grill and cook for about 3–4 minutes per side until the internal temperature hits 120F for medium-rare. Rest them for a few minutes, and then slice them into bite-sized cubes or slices.
Build the Quesadilla
Heat up a large skillet over medium heat and lay down a tortilla. Toast one side, flip it, and immediately add your shredded cheese to one half. Top with your steak, a drizzle of chipotle ranch, cilantro, and then your chopped onion. Fold the tortilla over and press it lightly to seal.
Cook for 2–3 minutes per side until the tortilla turns a perfect golden brown and the melty cheese is barely oozing out the sides.
Serve Up
Next, pull your quesadillas off the skillet, slice them into wedges, and serve them with more Chipotle ranch for dipping. Cheers to another epic meal—hopefully, enjoyed with your favorite people!
What to Serve with the Chipotle Ranch Quesadilla
These quesadillas undoubtedly pair perfectly with all your Tex-Mex favorites. Go for some pico de gallo mixed in fresh sour cream with some of my FYR Red Sauce for a tasty dipping sauce. Guacamole is always a good plan with quesadillas. If you’re feeling extra hungry, a side of black beans or even an additional fajita quesadilla loaded with green bell peppers and a spicy chicken mixture would be a killer combo.
Leftovers and Reheating
Got extras? Wrap them tight and toss them in an airtight container. Store them in the fridge for up to 3 days because any longer could be a health hazard. To reheat, use a large griddle or skillet over medium-low heat until warm and crispy again. Avoid the microwave if you can—it’ll zap the crispiness right out of your tortilla.
If you love quesadillas, make sure to check out my Best Quesadilla Recipes! Or, check out some of my favorites below.
More Quesadillas
Chipotle Ranch Steak Quesadilla FAQs
Absolutely! While Monterey Jack is a classic choice for its melty texture, you can swap it for Pepper Jack if you want a spicy kick, Cheddar for a sharp flavor, or Mozzarella for an extra gooey melt. Feel free to mix and match to find your favorite combination—there’s no wrong way to add cheese!
Yes, you can! Simply cook the ground beef with your favorite seasonings, like garlic powder, onion powder, chili powder, and a touch of adobo sauce for a smoky kick. Once it’s browned and fully cooked, use it as the filling instead of steak. It’s a delicious and budget-friendly option for this quesadilla recipe!
You can use a variety of steaks for this quesadilla! Flank steak and skirt steak are excellent options—they’re flavorful, tender when cooked and sliced properly, and perfect for this recipe. Other great choices include ribeye, sirloin, or even flat iron steak. Just make sure to cook your steak to the right internal temperature and slice it thinly against the grain for the best texture.
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Chipotle Ranch Steak Quesadilla
Ingredients
Steak:
- 2-4 Filets or NY Strips
- 3 tbsp Cowboy Butter Rub
- 1.5 tbsp FYR BLK Hot Sauce
Chipotle Ranch:
- 2.5 tbsp Sour Cream
- 2 tbsp Mayonnaise
- 2 tbsp Chipotle Puree
- 1.5 tbsp Chopped Cilantro
- 1.5 tsp Garlic Powder
- 1 tsp Black Pepper
- Buttermilk to desired consistency
- Salt to taste
Quesadilla:
- 2 cups Shredded Jack Cheese
- Chopped Cilantro garnish
- Diced White Onions garnish
- Flour or Corn Tortillas large
Instructions
Steak and Sauce:
- Slather your steaks in oil or my FYR BLK and season generously with my Cowboy Butter Rub.
- Preheat your grill to high heat (about 400F).
- In a bowl, mix together all the ingredients for the Chipotle Ranch until well incorporated.
- Grill up your steaks for about 3-4 minutes per side or until 120F internal for medium rare. Pull off once done to rest, then slice up into bite size cubes or slices.
Quesadilla:
- Add a cast iron skillet over medium heat to preheat.
- Add a large tortilla and cook one side then flip and top with a handful of shredded cheese. Add the steak, cilantro, onion and chipotle ranch to the tortilla, then fold it over to crisp up. Cook until the cheese is melted and the tortilla is crispy.
- Pull off, serve and enjoy!
