4X4 QUESADILLA “The Killa Dilla”

Recipe by Mike Lucido, Eighty8 Studios, Reno, Nevada

This Big Green Egg signature recipe was created by Eighty8 Studios, one of our content creation teams out of Reno, Nevada. Imagine four grown men who are really perpetual kids at heart who love adventure, the outdoors, and cooking on the EGG. For their first adventure with the MiniMax, they headed out to beautiful Gold Lake in Grae Eagle, California. They decided to cook one of Mike’s favorite meals, quesadillas. But this was not just a normal cheese and tortilla deal, this was a 4×4 Quesadilla, aka “The Killa Dilla”.

What the heck is this guy talking about? 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!

Check out Max, their beloved Corgi, who travels with them and is showcased on our homepage Tailgating banner! For the Eighty8 team, it’s all about family, friends and sharing great food cooked on the EGG.

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4.8/5 (34 Reviews)


  • 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


Man pulling a cheesy quesadilla apart in front of his face

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 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 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!


8 thoughts on “4X4 QUESADILLA “The Killa Dilla””

  1. I own a L & XL BGE. I use the XL for smoking and the L for grilling. I love them both for their versatility and temperature control. I have recommended BGE to many friends and family. I can’t think of any necessary changes, they work great as is. Thanks for a super product.

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