Who can resist a steak quesadilla? Photo courtesy Wisconsin Milk Marketing Board.




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September 2010

Product Reviews / Main Nibbles / Meat & Poultry

Recipe: Ribeye & Anaheim Chile Quesadilla

From Bobby Flay

Bobby Flay is one of food TV ’s favorite chefs: In Throwdown, Grill It! and Iron Chef America. But he’s known for his Southwestern cuisine. This quesadilla is one of his favorites.

This recipe is courtesy Bobby Flay Steak, at Borgata Hotel Casino & Spa in Atlantic City. Also see Bobby Flay’s grilling tips.


Ribeye & Anaheim Chile Quesadilla

Serves: 4

Marinated Ribeye


  • 8 cloves garlic, finely chopped
  • 2 Anaheim chiles, stems removed and coarsely chopped
  • 3 tablespoons oregano, finely chopped
  • 1/2 cup canola oil
  • 1 boneless ribeye, 1-1/4” thick (about 1 pound)
  • Salt and coarsely ground black pepper


  1. Stir together the garlic, chiles, oregano and oil in a medium baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.
  2. Heat grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill off them.
  3. Remove from the marinade and season liberally on both sides with salt and pepper. Grill the steak on both sides until golden brown and slightly charred and cooked to medium-rare (130°F on an instant-read thermometer), about 9 minutes.
  4. Remove from the grill and let rest, loosely tented with foil, for 10 minutes. Slice into 1/4-inch thick slices.


Anaheim Chile Vinaigrette


  • 3 large Anaheim chiles, grilled, peeled, seeded and diced
  • 4 cloves of roasted garlic, peeled
  • 3 tablespoons red wine vinegar
  • 3 tablespoons fresh lime juice
  • 1 tablespoon honey (more if needed)
  • Water
  • Salt and freshly ground black pepper
  • 3/4 cup canola oil
  • 1/4 cup chopped fresh cilantro
  Bobby Flay's Mesa Grill Cookbook
Bobby does Southwestern in Bobby Flay’s Mesa Grill Cookbook.


  1. Combine the chiles, garlic, vinegar, lime juice, a few tablespoons of water, honey, salt and pepper in a blender and blend until smooth.
  2. With the motor running, slowly add the oil until emulsified.
  3. Add the cilantro; blend 5 seconds longer. There should be flecks of the cilantro in the vinaigrette.



  • 12 flour tortillas, 6-inch in diameter
  • 1-1/2 cups grated Monterey Jack cheese
  • Marinated ribeye slices, from above
  • 6 ounces soft goat cheese, crumbled
  • 3 green onions, thinly sliced
  • Canola oil
  • Salt and freshly ground black pepper
  • 1 teaspoon ancho chile powder
  • Cilantro leaves for garnish
  • Optional: sour cream, if you like to serve it with quesadillas


  1. Preheat the grill to medium heat. Place 8 tortillas on a flat surface and divide the Monterey Jack, some of the beef, goat cheese and green onion among the tortillas (in that order); season with salt and pepper to taste.
  2. You will be making four double-decker quesadillas. The finished product will be layered: tortilla, cheese/steak, tortilla, cheese/steak, tortilla. Take four tortillas and cover them with cheese, then top with another tortilla and a layer of cheese, then cover with a tortilla. (NOTE: The photo at the top of the page shows only single layer tortillas, not double-decker.)
  3. Brush the tops of the tortillas with canola oil and sprinkle with some of the ancho powder. Carefully place on the grill, ancho-side down, and grill until lightly golden brown—about 2 minutes.
  4. Flip the quesadillas over, and close the lid of the grill until the bottom of the tortillas are lightly golden brown and the cheese has melted.
  5. Remove from the grill, cut into quarters and top each quarter with some of the Anaheim vinaigrette. Garnish with cilantro leaves and serve.



Recipe copyright Bobby Flay. Other material Lifestyle Direct, Inc. All rights reserved. Photos are copyright of their respective owners.

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