Quesadillas de carne asada are a beloved Mexican street-food staple: warm flour tortillas filled with juicy, charred grilled steak and plenty of melted cheese. This recipe delivers that classic taqueria flavor at home by marinating the beef in citrus and spices, searing it quickly over high heat, and then crisping the assembled quesadillas until golden. The result is a satisfying, cheesy, and savory meal that’s perfect for lunch, dinner, or game-day snacking.
Ingredients
- 1 lb (450 g) flank steak or skirt steak
- 3 tablespoons (45 ml) olive oil, divided
- 3 tablespoons (45 ml) fresh lime juice (from about 2 limes)
- 2 tablespoons (30 ml) orange juice
- 3 garlic cloves, minced
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) chili powder
- 1 teaspoon (5 g) smoked paprika
- 1/2 teaspoon (2.5 g) salt, plus more for seasoning
- 1/4 teaspoon (1 g) black pepper
- 8 large flour tortillas (8-inch / 20 cm)
- 3 cups (340 g) shredded Monterey Jack or Chihuahua cheese
- 1/2 cup (80 g) finely diced white onion
- 1/4 cup (15 g) chopped fresh cilantro
- Optional for serving: salsa, guacamole, sour cream, lime wedges
Instructions
- In a shallow dish or resealable bag, combine 2 tablespoons (30 ml) olive oil, lime juice, orange juice, garlic, cumin, chili powder, smoked paprika, 1/2 teaspoon salt, and black pepper. Add the steak, turning to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Remove the steak from the marinade and let any excess drip off. Pat dry with paper towels and season lightly with additional salt.
- Heat a large cast-iron skillet or grill pan over high heat until smoking. Add the remaining 1 tablespoon (15 ml) olive oil. Place the steak in the pan and cook without moving for 4–5 minutes per side for medium-rare, or until it reaches an internal temperature of 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum for whole cuts of beef). For medium, cook to 160°F (71°C). Adjust time based on thickness.
- Transfer the steak to a cutting board and let it rest for 5–10 minutes. Then slice thinly against the grain.
- Wipe the skillet clean and reduce heat to medium. Place one tortilla in the skillet. Sprinkle with about 1/3 cup (40 g) cheese, then add a portion of the sliced steak, a sprinkle of onion and cilantro, and another 1/3 cup (40 g) cheese. Top with a second tortilla.
- Cook for 2–3 minutes per side, pressing down with a spatula, until the tortillas are golden and crisp and the cheese is fully melted. Repeat with the remaining tortillas and filling.
- Cut each quesadilla into wedges and serve immediately with your favorite toppings.
Tips
- Don’t skip the rest: Resting the steak after cooking allows the juices to redistribute, preventing dry, tough slices.
- Slice against the grain: Always cut the steak perpendicular to the muscle fibers for maximum tenderness.
- Use a hot pan: A screaming-hot skillet ensures a good sear and char, which is essential for that carne asada flavor.
- Substitutions: If you can’t find flank or skirt steak, use sirloin or ribeye. For a milder cheese, use mozzarella or a Mexican blend.
Serving Suggestions
Serve the quesadillas hot with pico de gallo, salsa verde, guacamole, sour cream, and lime wedges on the side. They also pair well with Mexican rice, refried beans, or a simple green salad. For a heartier meal, add a side of grilled vegetables or elote (Mexican street corn).
Variations
- Chicken version: Substitute the beef with boneless chicken thighs or breasts, marinated the same way, and cook to 165°F (74°C).
- Spicy kick: Add sliced jalapeños or a drizzle of hot sauce inside the quesadilla before cooking.
- Breakfast quesadilla: Add scrambled eggs and cooked chorizo along with the steak for a hearty morning meal.
- Vegetarian option: Replace the steak with grilled portobello mushrooms or roasted poblano peppers.
Storage and Reheating
Store leftover quesadillas in an airtight container in the refrigerator for up to 3–4 days. To reheat, place them in a dry skillet over medium heat for 2–3 minutes per side until crisp and hot, or use an air fryer at 350°F (175°C) for 5–6 minutes. Avoid microwaving, as it makes the tortillas soggy. The sliced steak can be stored separately and reheated gently in a skillet.
Frequently Asked Questions
1. Can I use corn tortillas instead of flour? Yes, but corn tortillas are smaller and more fragile. Use two per quesadilla and handle carefully to prevent tearing.
2. How do I know when the steak is done? Use a food thermometer. For medium-rare, aim for 145°F (63°C); for medium, 160°F (71°C). Remember to rest the steak before slicing.
3. Can I make these ahead of time? You can assemble the quesadillas ahead and refrigerate them uncooked for up to 24 hours. Cook them just before serving for best texture.
4. What if I don’t have a cast-iron skillet? Any heavy-bottomed skillet or grill pan works well. Just make sure it’s hot before adding the steak.
5. Can I freeze cooked quesadillas? Yes, wrap individually in foil and freeze for up to 2 months. Reheat in a 375°F (190°C) oven for 10–15 minutes until hot and crisp.
6. Why is my steak tough? Overcooking or cutting with the grain are the usual culprits. Cook to the correct temperature and always slice against the grain.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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