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I can't decide which I love more? The quesadilla or the Chipotle Ranch dipping sauce.
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Chipotle Ranch Steak Quesadilla

If you loved Marry Me Steak Tacos, you'll love the Chipotle Ranch Steak Quesadilla, maybe even more. It doesn't get much better than perfectly grilled filet mignon, melty cheese, and a homemade ranch dressing that's cool and spicy!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Dinner, Lunch
Cuisine: American, Mexican
Servings: 4 people
Author: Derek Wolf

Ingredients

Steak:

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!

Notes

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!

Nutrition

Calories: 313kcal | Carbohydrates: 11g | Protein: 15g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 518mg | Potassium: 224mg | Fiber: 6g | Sugar: 2g | Vitamin A: 696IU | Vitamin C: 4mg | Calcium: 610mg | Iron: 5mg