4X4 Quesadilla “The Killa Dilla”

This 4x4 Killa Dilla is the ultimate quesadilla experience—oozing with melted cheese, tender ribeye steak, and packed with savory fillings. Perfect for sharing (or keeping to yourself!), this stacked quesadilla combines rich, smoky flavors from the Big Green Egg, delivering an unforgettable twist on a classic favorite. With layers of Oaxaca cheese, Mexican melting cheese, caramelized onions, and grilled ribeye, this is the quesadilla taken to the next level.

Key Tips for Perfecting the 4x4 Killa Dilla on the Big Green Egg

Start with the Ribeye: Grill the ribeye steak to medium rare (130-135°F internal temperature) at 400°F for about 3 minutes per side. Let it rest to keep the juices intact, then slice thinly for tender bites throughout the quesadilla.
Caramelize the Onions: Place the Big Green Egg Cast Iron Plancha on the grate and grill onions until they’re golden and caramelized. This adds a sweet, savory layer to balance the rich cheeses and spicy jalapeños.
Assemble the Layers on the Plancha: Once your ingredients are prepped, flip the plancha to the flat side and grill the tortillas. Using olive oil or butter, layer tortillas with cheese, sliced ribeye, caramelized onions, and more cheese between two tortillas. Grill until golden brown and gooey.
Build the Final Stack: For the ultimate finish, grill the last tortilla with more butter, cheese, and caramelized onions. Add your Killa Dilla stack to this final layer, let the cheese melt, and give it a light sprinkle of salt before slicing.

Why the Big Green Egg is Perfect for the 4x4 Killa Dilla

The Big Green Egg’s high, even heat makes it easy to achieve the perfect sear on ribeye and a golden, crispy crust on the tortillas. The plancha also adds a restaurant-style flavor by distributing heat evenly, allowing the cheese to melt smoothly while the tortillas stay crisp.

4x4 Quesadilla

Name: 4x4 Quesadilla
Cuisine: Beef &amp; Lamb
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; Cast Iron Plancha

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Cuisine

Beef & Lamb

4×4…that’s right! 4 tortillas, 2 different types of cheese, rib eye, pickled jalapenos, grilled onions, and Pico de Gallo. This recipe is perfect for people on the go…from light to bite in about 30-45 minutes

Author:

Mike Lucido, Eighty8 Studios

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

Equipment

Cast Iron Plancha

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Directions

Set the EGG for direct cooking at 400°F/204°C.
Grill ribeye to medium rare for about 3 minutes per side and bring to an internal temperature to 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 jalapeños 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 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 Video

Recipe Note

Big Green Egg Tip: For an extra layer of flavor, finish the quesadilla with a quick burst of high heat to char the edges slightly before serving. The Big Green Egg’s versatility and consistent heat make it the ideal grill to handle every step of this epic 4x4 Killa Dilla! Enjoy each gooey, cheesy, savory bite!