Teriyaki Steak Quesadillas
Save it

Teriyaki Steak Quesadillas

Timer Icon   
Prep:  30m  |  Cook:  10m  |  Total:  40m


  • 1/2 lb. skirt steak
  • 1/4 cup Soy Vay® Veri Veri Teriyaki®
  • 1 avocado
  • cooking spray
  • 3 Tbsp. cooking oil
  • 8 small flour tortillas
  • 1½ cups shredded cheddar or Monterey Jack cheese
  • 1/4 cup sour cream


  • 1.
    Place the steak and Veri Veri Teriyaki sauce in a large resealable bag and marinate in the fridge for 30 minutes or overnight for more flavor.
  • 2.
    When the meat is ready, discard any leftover marinade.
  • 3.
    Prepare a charcoal grill for direct cooking over medium-high heat.
  • 4.
    Preheat oven to 425°F.


  • 1.
    Grill the steak to desired doneness, about 3 minutes per side for medium-rare. Make sure it reaches a minimum internal temperature of 145ºF.
  • 2.
    Let the steak rest for 5 minutes.
  • 3.
    Cut into bite-sized pieces.
  • 4.
    Pit and dice the avocado.
  • 5.
    Grease 2 baking sheets with cooking spray.
  • 6.
    Brush one side of each tortilla with cooking oil and place, oil side down, on the baking sheet.
  • 7.
    Divide the cheese between the tortillas.
  • 8.
    Layer with steak and avocado.
  • 9.
    Top with remaining tortillas and bake, flipping once, until lightly browned and crispy, about 5 minutes per side.
  • 10.
    Transfer to a cutting board and cut each quesadilla into triangles.
  • 11.
    Serve with extra Veri Veri Teriyaki sauce and sour cream for dipping.

Like this recipe?

Save it