Carne Asada Quesadilla recipes
This recipe quickly guides you through making delicious Carne Asada Quesadillas. Featuring tender charbroiled steak, melted Manchego cheese, and green chiles encased in warm flour tortillas, it's a satisfying and flavorful Mexican-inspired dish perfect for a quick meal. Simple to prepare, it delivers rich flavors in under 30 minutes.
Equipment
- 1 Large Skillet or Griddle
- 1 Spatula
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 1½ cups Cacique® Manchego shredded
- 8 flour tortillas
- 8 oz. of charbroiled steak cut into strips
- salt
- pepper
- 1 can of green chile strips or roasted chilies
- 1 medium tomato chopped (optional)
Instructions
- Prepare your filling ingredients: If not already in strips, cut the charbroiled steak into thin, bite-sized strips. If using, chop the medium tomato and drain the green chile strips.
- Season the steak strips lightly with salt and pepper if desired, tasting first to adjust based on initial charbroiled flavor.
- Heat a large skillet or griddle over medium heat. A light brush of oil or butter is optional, depending on your pan's non-stick properties.
- Place one flour tortilla onto the hot skillet. Sprinkle about half a serving of shredded Manchego cheese over one half of the tortilla.
- Arrange a portion of the steak strips, green chile strips, and chopped tomato (if using) evenly over the cheese.
- Sprinkle the remaining half of the cheese serving over the filling.
- Fold the empty half of the tortilla over the filled half to form a crescent shape.
- Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is fully melted and bubbly.
- Carefully remove the quesadilla from the skillet and transfer to a cutting board. Repeat with the remaining tortillas and filling.
- Cut each quesadilla into wedges and serve immediately with your favorite accompaniments like salsa, guacamole, or sour cream.
Notes
For optimal flavor, ensure your charbroiled steak is thinly sliced against the grain for tenderness and even distribution. Cook quesadillas over medium heat to achieve a golden, crispy tortilla without burning, allowing the cheese ample time to melt thoroughly. Avoid overfilling to prevent spillage and ensure even cooking. Consider adding a touch of finely diced white onion or fresh cilantro to the filling for added aromatic complexity. Serve immediately with fresh pico de gallo, guacamole, or a dollop of crema for a complete experience.