These are the best Carne Asada Quesadillas made with flavorful marinated steak, melty Monterey Jack cheese, and fresh onions and cilantro. They’re easy to make, customizable, and ready in under 10 minutes!
You can also use the same ingredients to make these amazing Carne Asada Tacos or a loaded Taco Salad for lunch the next day.
Carne Asada is one of my all-time favorite dishes. It’s ultra flavorful from the citrus marinade, and the tender but crispy texture is unbeatable.
Whenever we make Carne Asada in the oven or on the grill, we always have these quesadillas the next day. Quesadillas are a quick and easy staple in our house and perfect for using up leftover steak. It makes the process so much easier, so you can whip up this meal in about 10 minutes.
The result is crispy, cheesy, flavorful goodness that’s always a big hit, even with the pickiest eaters. I know this recipe will be a new staple for your family too!
If you don’t have the ingredients to make Carne Asada specifically, this recipe is just as delicious with leftover pan-seared steak, garlic butter steak bites, and even beef kabobs.
Ingredients & Substitutions
- Thin sliced carne asada — I recommend trying my Carne Asada or my Carne Asada in the Oven, with skirt steak for the best results. Flank steak is also a great option! Cut into small, bite-sized pieces so it’s easier to manage in a quesadilla. You can make the carne asada fresh, but this recipe is especially great with leftover steak.
- Vegetable oil — It’s best to go with a neutral oil that has a high smoke point like vegetable or avocado oil.
- Chopped onion— Adds a nice fresh bite that balances the rich cheese. I’m using a white onion, but a yellow or red onion will work too.
- Fresh cilantro — A must for me, but you can leave it out if you’re not a fan.
- Cheese — Feel free to use whatever cheese you like as long as it melts well. Monterey Jack and cheddar are my favorites, but pepper jack or Oaxaca cheese are great options as well.
- Salt & pepper — To enhance all of the savory flavors.
- Flour tortillas — I like flour tortillas for quesadillas. There are many options to choose from. You can pick whole wheat, corn tortillas, or keto tortillas.
How to Make Carne Asada Quesadillas
Step 1: Heat the oil over medium heat. Place your tortilla in the center of the skillet. You can use a non-stick or cast iron skillet. Then, add the shredded cheese and your toppings.
Step 2: Season to taste, top with more cheese, and fold the tortilla in half over the filling.
Step 3: Cook for 2-3 minutes on each side until the tortilla is golden and the cheese is completely melted.
Step 4: Remove the quesadilla from the skillet and let it rest before slicing it in half with a sharp knife.
Olivia’s Recipe Tips
- Avoid using high heat when you’re making quesadillas, as it will crisp the tortilla before the cheese has time to melt.
- Shred your own cheese for the best results. Pre-shredded cheese has a powder coating to prevent it from sticking, so it doesn’t melt as well.
- When filling the quesadilla, leave a small border around the edge of the tortilla to keep the cheese from spilling out.
- If you have a pizza cutter on hand, it’s a great tool for slicing quesadillas.
Quesadilla Toppings & Variations
I typically serve carne asada quesadilla recipe with sour cream, fresh pico de gallo, and lime wedges. But, the topping options are endless here! Homemade guacamole, avocado salsa, or even a sweet mango salsa would all be delicious.
You can also top it with sauces like hot sauce or Chipotle sauce.
If you want to switch up the filling, this recipe is also fantastic with chicken, ground turkey, or pork carnitas. Or, you can skip the meat altogether and load your quesadilla with roasted veggies instead.
What To Pair with Homemade Quesadillas
In my house, chips and salsa are a staple for this meal! We also enjoy it with guacamole, rice and black beans, refried beans. These sides go well with the tasty carne asada.
If you want something lighter, try this simple kale salad or my avocado tomato salad. Both are great choices. They are such a fresh complement to the carne asada quesadillas and they’re super easy to make.
How to Store and Reheat
Once the cheese cools, transfer the leftovers to an airtight container and keep them in the fridge for up to 3 days. Keep any leftover ingredients in separate containers so they stay as fresh as possible.
I like to reheat quesadillas in a skillet on the stovetop to keep the crispy texture. A toaster oven is also a good option, but I’d avoid the microwave, as it can make the tortilla soggy.
Frequently Asked Questions
Carne asada simply means “grilled meat.” It’s a popular Latin American dish that’s made with marinated beef, usually skirt or flank steak, that’s grilled at a high heat.
You certainly can! In fact, I think these quesadillas are even better made with leftover carne asada.
I don’t recommend freezing the leftovers, as the tortillas will become soggy as they thaw. It’s better to freeze the carne asada and use it to make fresh quesadillas later.
The best cheese is one that melts well. Otherwise, you can use any cheese you like! Some great options for quesadillas include Monterey jack, pepper jack, cheddar, mozzarella, and Oaxaca cheese.
If you make these Carne Asada Quesadillas or any of my other Mexican dish recipes here at Primavera Kitchen, please leave a star rating. And don’t forget to leave a comment to let me know how it goes!
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Carne Asada Quesadillas
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Ingredients
- 1 carne asada recipe cut into bite size pieces
- 3 tablespoons vegetable oil
- Salt and freshly ground black pepper to taste
- Finely chopped fresh cilantro to taste
- ¼ cup white onion chopped
- 1 cup Monterey Jack cheese or cheddar cheese shredded
- 4 or 8 inch flour tortillas
Instructions
- Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Place a tortilla in the skillet.
- Sprinkle about 1/4 cup of shredded cheese over half of the tortilla. Add some carne asada, chopped onion, and cilantro on top of the cheese. Season with salt and pepper to taste.
- Fold the tortilla in half, pressing down gently. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
- Remove from the skillet, slice in half, and enjoy! Repeat with the remaining ingredients.
Tips
- Don’t skimp on the cheese because it helps to keep the filling together.
- Let the quesadilla rest for a couple of minutes before cutting it so the cheese can set.
- Be careful not to overfill the quesadillas, or else they can fall apart.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
PEREZ JESSE says
Awesome
Olivia says
So happy you liked them 😉