These Easy Carne Asada Quesadillas are loaded with smokey cast iron seared skirt steak, extra cheese, and baked to perfection. They are great as an appetizer or main course and will definitely be a crowd pleaser. And all you are missing is a margarita!
Quesadillas are one my go to’s at my favorite tex mex recipes. Probably because I am a cheese addict and tacos don’t always have enough for me. That is why I love these Cheese Quesadillas.
I wanted to bring the restaurant style quesadillas to your house and make them even better. So this recipe is my not so traditional version of a steak quesadilla.
It is a little more involved because the meat requires so marinating time, but I promise you it is worth the wait.
These quesadillas are great served with Mexican Pickled Onions.
Table of Contents
Highlights
- Tender & flavorful skirt steak
- No grill required (seared in cast iron skillet)
- Smoked paprika butter brushed on top
- 2 types of cheese
- Kid friendly
- Great summer party or football Sunday appetizer
Ingredients
Carne Asada
- Chipotles & Adobo Sauce: Remove 2-3 chipotles from a 7 ounce can of chipotle peppers in adobo sauce. Chop finely. Use ALL of the remaining sauce in the can in the marinade, but remove the extra chipotles.
- Jalapeños: To measure these, start by filling the measuring cup with the jalapeños. Then pour the brine over filling the measuring cup.
- Salt: If you plan to marinate the meat overnight, use only 2 teaspoons of salt (recommended). If you only are able to marinate it for a couple of hours, use 3 teaspoons of salt.
Quesadillas
- Cheese: Use whatever cheese you like! My only recommendation is to shred it yourself. I always buy a block and shred it home. It melts much better. I used half monterey jack and half colby jack.
Complete list of ingredients and amounts is located on the recipe card below.
Instructions
before you start
- Hopefully you are starting this recipe 1 day in advance. The meat will have the most flavor if you marinate it overnight.
- Locate a large bowl or sealable bag to marinate the meat in.
- If your steak is too large for your skillet (mine normally is), cut it half and cook them separately. I don’t find this to be an issue because the meat cooks so quickly.
- I recommend using the Lodge 10 inch cast iron (or larger) to sear the meat.
Step 1: In a bowl, whisk together the olive oil, lime juice, jalapeños, adobo, garlic, brown sugar, salt, cumin, and chili powder.
Step 2: Pour marinade into a large sealable bag and add steak. Marinade for at least 2 hours or overnight.
TIP – For maximum flavor, marinate overnight!
Step 3: Heat olive oil in a cast iron skillet over high heat. Sear the skirt steak for 2-4 minutes per side depending on thickness (for medium to medium rare).
Step 4: Remove from heat and rest on a cutting board for 5 minutes. Repeat if needed with the other half of the steak.
TIP – To test if your skillet is hot, wet your fingertips and flick the water into the pan. If you hear a sizzle it’s go time.
TIP – Use a meat thermometer to ensure a perfectly cooked steak.
Step 5: Preheat the oven to 450 degrees. Mix the butter and spices in a small bowl. Set aside.
Step 6: Slice the skirt steak thinly against the grain.
TIP – Thin slices are better to ensure a tender bite. Skirt steak can sometimes be chewy.
Step 7: On a large baking sheet, assemble the quesadillas. Gently fold each tortilla in half. Sprinkle 1/4 cup of cheese inside each tortilla. Divide sliced carne asada between the 6 tortillas. Sprinkle another 1/4 cheese on top of the meat. Brush the top of each with the butter.
Step 8: Bake for 8-10 minutes or until golden. Cut in half.
TIP – For extra crispy quesadillas, assemble your quesadillas on a cutting board and heat your baking sheet in the oven while you assemble. Make sure to grease it well so they do not stick.
Expert Tips
- Marinate the skirt steak overnight. This will give the meat the most flavor.
- Use a meat thermometer. This is truly the best way to ensure any cut or type of meat is cooked correctly. It is almost a fool proof tip. You can find a good meat thermometer for around $15. Medium rare is about 125-130 degrees, but the meat will raise a couple degrees as it rests.
- Grate your own cheese. This tip does not just apply to this recipe but to most. The pre shredded cheese is coated in starch which causes it to not melt as well. Buy a block of cheese and shred it at home. It is worth the extra effort.
- If your cast iron looks dry, don’t be scared to add some extra oil. Especially if you are cooking the steak in 2 batches.
- Slice the steak thinner than you think and against the grain. Like I show in the photo above, you want to cut in the opposite direction as the grain runs. You also want to slice the meat thinly. This will ensure the steak is extra tender.
For extra crispy quesadillas, assemble your quesadillas on a cutting board and heat your baking sheet in the oven while you assemble. Make sure to grease it well so they do not stick.
FAQs
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat on the stove to crisp back up the tortilla.
Well literally, carne is the spanish word for meat. And typically refers to red meat. Asada translates to grilled. So simply put it means grilled meat. It is a mexican dish that consists of a thin piece of steak marinated in lime juice and spices grilled quickly on high heat. It is then cut up thinly and typically served in tacos.
Carne asada is a thin steak but grilled and marinated in a specific way mentioned above.
Traditionally carne asada is always steak.
Definitely skirt steak, but flank steak will work as well.
Yes. It will eventually become mushy. Marinate at most overnight.
I recommend serving them with pico de gallo and sour cream. Guacamole is also a great option. Anything you would put on a taco really will work. As far as a side dish, I recommend a simple salad. I love picking up a southwest salad kit from the grocery store.
Related Recipes
Easy Carne Asada Quesadillas (Cast Iron)
Equipment
Ingredients
Carne Asada
- 1.5 pounds skirt steak cut in half if needed to fit into skillet
- 1/3 cup olive oil
- 3 Tablespoons lime juice
- 1/4 cup pickled jalapeños with brine*
- 2-3 chipotles chopped and adobo sauce*
- 5 cloves garlic grated
- 1/4 cup brown sugar
- 2-3 teaspoons salt*
- 1 Tablespoon cumin
- 1 Tablespoon chili powder
- 2 Tablespoons olive oil for searing
Quesadillas
- 6 8 inch flour tortillas
- 3 cups cheese*
Butter
- 1 1/2 Tablespoons salted butter melted
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon onion powder
Instructions
- Review all recipe notes and instructions before beginning.
- In a bowl, whisk together the olive oil, lime juice, jalapeños, adobo, garlic, brown sugar, salt, cumin, and chili powder.
- Pour marinade into a large sealable bag and add steak. Marinade for at least 2 hours or overnight.
- Heat olive oil in a cast iron skillet over high heat. Sear the skirt steak for 2-4 minutes per side depending on thickness (for medium to medium rare).
- Remove from heat and rest on a cutting board for 5 minutes. Repeat if needed with the other half of the steak.
- Preheat the oven to 450 degrees. Mix the butter and spices in a small bowl. Set aside.
- Slice the skirt steak thinly against the grain.
- On a large baking sheet, assemble the quesadillas. Gently fold each tortilla in half. Sprinkle 1/4 cup of cheese inside each tortilla. Divide sliced carne asada between the 6 tortillas. Sprinkle another 1/4 cheese on top of the meat. Brush the top of each with the butter.
- Bake for 8-10 minutes or until golden. Cut in half.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love carne asada. And in these quesadillas it’s perfect. These make a great snack or a whole meal.