4X4 QUESADILLA “The Killa Dilla”

Don’t miss this “Killa Dilla” quesadilla grlled on the Big Green Egg. Enjoy these 4X4 QUESADILLA “The Killa Dilla” – you won’t be sorry!

Ingredients

6 oz of medium rare rib eye steak
4 large flour tortillas
2 cups of Queso Oaxaca, sliced or grated
2 cups of grated Mexican melting cheese or Mozzarella cheese
2 oz of Pico de Gallo
2 oz of pickled jalapeños
2 oz of white raw onions cut into thin slices
Olive oil
Butter
Salt

Instructions

Set the Big Green Egg for direct cooking at 400°F/204°C. Grill ribeye to medium rare for about three minutes per side and bring to an internal temperature of 130-135°F/54-57°C. Set aside to rest before slicing. Place the Big Green Egg Plancha on the grate and heat. Add olive oil, and grill your onions until they caramelize. Remove from plancha. Slice the rib eye into thin slices.

Flip the plancha over to the flat side to grill the tortillas. Add a slice of butter and place the tortilla on top. Add grated cheese and sliced ribeye. Add another tortilla, flip over, and grill until golden brown. Salt to taste and set aside. The center of your Killa Dilla is now complete. Add more butter to the hot plancha. Add Queso Oaxaca cheese. Add the pickled jalapenos and pico de gallo on top of the cheese. Get the center of your Killa Dilla, place that on top of this section, and remove it from the grill.

Add more butter to the plancha. Grab the fourth and final tortilla and add to plancha. Get the rest of your cheese and your delicious grilled onions; spread those over the cheese. While that is melting, get your partially assembled Killa Dilla and flip it onto this cheesy, grilled, oniony, beautiful final piece. Sprinkle with salt. Remove your 4×4 Killa Dilla and slice it up! Or don’t, we won’t judge you if you just dive in! Enjoy!

Recipe and photo from Big Green Egg.