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Steak quesadillas with charred tomato salsa recipe

Steak quesadillas with charred tomato salsa recipe

2 ratings

Next time you're cooking steaks on the barbecue, why not try going one step further and use them to fill crisp quesadillas. Juicy slices of steak, charred sweetcorn and a sprinkling of melted cheese make the ultimate BBQ quesadilla filling. Fresh tomatoes are charred on the barbecue for a tangy salsa to serve alongside. See method

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 690 calories / serving


  • 12 cherry tomatoes, halved
  • 4 spring onions, trimmed
  • olive oil, for brushing
  • 2 garlic cloves, 1 finely chopped, 1 halved
  • ½ tsp chipotle chilli and smoked paprika paste
  • 1 lime, juiced
  • 30g pack fresh coriander, roughly chopped
  • 2 sirloin steaks, fat trimmed
  • 2 corn on the cobs
  • 6 multiseed tortilla wraps
  • 1 tsp ground cumin
  • 1 red chilli, deseeded and finely chopped
  • 125g lighter medium cheese, grated
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    31g 45%
  • Saturates

    14g 69%
  • Sugars

    6g 6%
  • Salt

    2g 33%

of the reference intake
Carbohydrate 54.6g Protein 45.8g Fibre 6.8g


  1. Light the barbecue and wait until the flames have died down, or preheat the grill to high. Thread the tomatoes and spring onions onto metal skewers, brush with olive oil and barbecue or grill for 5-6 mins until charred. Roughly chop and transfer to a bowl. Stir in the chopped garlic, chilli paste, half the lime juice and half the coriander. Set aside.
  2. Rub the steaks with the cut sides of the remaining garlic clove, then brush with the remaining lime juice. Cook on the barbecue or in a griddle pan over a high heat for 3-4 mins each side or until cooked to your liking, then transfer to a board to rest for 5 mins. Meanwhile, cook the corn on the cobs on the barbecue or under the grill for 5-6 mins, turning often, until charred.
  3. Lay 3 tortilla wraps on a board and sprinkle with the cumin. Strip the corn from the cobs into long strips by standing each cob upright on a board and slicing down between the kernels and the cob with a sharp knife. Thinly slice the steaks and mix in a bowl with the corn, chilli and remaining coriander. Divide between the tortillas and sprinkle with cheese. Lay the remaining tortillas on top and press down firmly. Barbecue or grill for 2-3 mins each side until charred and the cheese has melted. Cut into wedges and serve with the salsa.

See more Steak recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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