Living on the road, we’ve found any time we can cook outdoors, we get after it! Of course, cooking on our Weber grill allows us to enjoy the beauty around us. One of the reasons we are on the road in the first place! But as anyone that has ever lived in an RV, whether as a “weekend warrior” or a “full-timer”, you know that cooking indoors is a hassle. Not that it can’t be done, and we certainly have many recipes that we do just that. But it does make a mess and during the summer, well it’s hot in there!
Being from Texas we love Tex-Mex cuisine… and quesadillas rank right up there. In the past we have cooked them on the flat top at the restaurant or in a frying pan to crisp up the exterior of the tortilla and melt the cheese. Cooking it on the grill doesn’t get the tortillas as crispy, but I love the slightly charred taste. The other thing that makes this recipe stand out is the sour cream! Instead of serving it on the side, B spreads the inside of the tortilla with a generous amount of that creamy goodness. Something about the flame of the grill changes that sour cream into something amazing! Warm and slightly “broken”… I can’t put it into words. It’s just so good! (I know some of you don’t like sour cream, but it’s worth a try… come on, just once? I think you’ll love it!)
You can use grilled chicken or steak strips (or veggies), but we like ours with taco meat. We saute our ground beef with lots of chili powder, smokey cumin, garlic… well, you can see the recipe below! Add your favorite cheese, fold over and grill to charred perfection!
Top with home-made Pico de Gallo and a side of house fried tortilla chips to really kick it up!
Sauteed ground taco meat and gooey melted cheese tucked inside a beautifully charred tortilla.
- 1/2 pound Ground Beef
- 2 tsp Chili Powder
- 1 tsp Ground Cumin
- 2 tsp Oregano Flakes
- 1 tsp Granulated Garlic
- 1 tsp Granulated Onion
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Spray grill with non-stick cooking spray and pre-heat to medium.
Remove ground beef from packaging into a non-stick saute pan. Add the next 7 ingredients and saute over medium heat, stirring to break up meat and incorporate seasonings. Cook for 2 to 3 minutes until beef is well done. Drain grease from beef in colander or on a paper towel covered plate.
Place some tin foil over a sheet pan and place two tortillas on the pan. Spread a generous dollop of sour cream over each tortilla. Sprinkle one side of each tortilla with the cheese of your choice (we use co-jack) and then top with seasoned taco meat being sure not to over fill. Fold tortilla over and seal with a fork.
Gently place each folded, filled tortilla on the grill, cross ways over the grates and cook about 2-3 minutes. With a large metal spatula, gently turn the quesadilla over and continue cooking about 2-3 minutes more, checking frequently that the tortilla is not burning.
Serve with some pico de gallo, hot sauce, pickled jalapenos, chips....
For ground beef, we use a mix of 80% lean to 20% fat. A leaner ground beef would work as well. If you don't have all the spices on hand, pre-made taco seasonings are available at most grocery stores. You can always add additional seasonings to suit your taste.
House made chips are a cinch! Simply cut corn or flour tortillas into wedges, deep fry at 350 degrees until golden. Remove from fryer onto a plate covered with a paper towel and sprinkle with salt, pepper and paprika while still hot.