This easy carne asada quesadilla is filled with a citrusy marinated steak, extra cheesy with cheddar and cotija, and perfectly garnished!
A good quesadilla is definitely one of our favorite easy yet delicious dinner or lunch go-to recipes. They're satisfying, so versatile, and can be easily adapted to the season! This carne asada quesadilla is definitely one of our favorites. With its bright flavors it is a delicious summer option, but would also be perfect for citrus season as well.
If you haven't previously made or tried it, carne asada is grilled beef, usually skirt or flank steak, that is marinated beforehand so once grilled it creates a delicious charred exterior. In this recipe, we marinate it in many of the traditionally used ingredients, and then thinly slice and dice it to make for the perfect quesadilla filling.
If you're in the mood for another summer recipe, be sure to give our Pesto Gnocchi a try, or if you're looking for another easy meal idea, be sure to check out this Meatless Baked Ziti.
Jump to:
Why You'll Love this Carne Asada Quesadilla
It's packed with flavor. Between the steak, the citrusy marinade, and the two types of cheeses, this quesadilla is so zesty and filled with flavor.
The hands on time for this recipe is very short! In this recipe, the steak ideally marinates for two hours, but apart from that the actual preparation and cook time total less than 30 minutes.
It's a great option for various cuts of steak. Carne asada is typically made with a thin cut of meat, so if you have chuck, skirt, or flank steak any would work great here.
Ingredients for this Carne Asada Quesadilla
This recipe contains a handful of ingredients (mostly used for the marinade), but you may already have a bunch of these on hand! The toppings are also completely optional, and could be substituted for your favorite quesadilla garnishes or dipping sauces.
- Steak - We used flank steak, but any other thin cut of beef would also work great.
- Cilantro - Both for the marinade and for inside of the quesadilla. If you don't love cilantro I would still recommend using it in the marinade and omitting it from the quesadilla!
- Olive oil - Just a little for the marinade.
- Soy sauce - A little in the marinade adds some great saltiness and cuts the citrus flavor from the fresh orange and lime juice.
- Orange juice - Fresh orange juice is often used in traditional carne asada and adds a bright and citrusy flavor.
- Lime juice - Some fresh lime juice adds an additional zesty flavor and pairs well with the cilantro.
- Garlic - We only use one clove but if you love garlic you could also add some additional.
- Chipotle in adobo - The addition of a finely chopped chipotle in adobe with the sauce (plus some of the sauce in the quesadilla!) is probably our favorite part, adding both some smokiness and heat.
- Cumin - The perfect spice to pair with the beef and citrus.
- Tortillas - Of course!
- Cheddar - Great melting cheese which can stand up to the other strong flavors with its sharpness.
- Cotija - We love cotija and the texture it adds to this quesadilla, especially with the steak!
- Lime zest - Just a little to add some extra brightness to the actual quesadilla.
- Radishes and pico de gallo - Both optional, but great additions which mirror toppings often used in traditional carne asada recipes.
See recipe card below for quantities.
Step by Step Instructions
Apart from the marinating time, this is a quick and easy recipe which would be the perfect make ahead dinner recipe or satisfying lunch idea.
STEP 1: Marinate the steak. In a medium bowl, add steak, ⅛ cup cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, chopped chipotle in adobo, cumin, salt and pepper, cover with plastic wrap, and let marinate for 2 hours in the fridge.
STEP 2: Grill the steak. Heat a grill over medium high heat. Remove steak from marinade and grill until charred on both sides and slightly less done than preferred. Remove from heat and cut into small cubes.
STEP 3: Make the quesadillas. Heat a greased medium skillet over medium heat. Add 1 tortilla to pan and top with ½ cup cheddar, half of the cubed steak, ½ ounce cotija, then an additional ¼ cup cheddar. Sprinkle with lime zest, 1 tablespoon cilantro, and 1 teaspoon chipotle in adobo sauce, if desired. Fold in half, cook until the first side is golden, then flip and continue cooking until the cheese is melted. Repeat with other tortilla.
STEP 4: Garnish the quesadillas. Top with radishes, pico de gallo, and additional cotija, cilantro, and lime zest or juice!
Tips for Making this Carne Asada Quesadilla
- Try to marinate the steak for at least 30 minutes, even if you don't have the full 2 hours. This really helps the flavors develop and the steak tenderize.
- Don't overcook the steak! It's so easy to do, especially with a thin cut of meat, but the steak will continue cooking in the quesadilla so it's best to cook it even slightly less than you typically prefer. To ensure it's not overcooked, you can also check it every few seconds with a meat thermometer.
- I definitely recommend not skimping on the cheese! If you don't have both cheddar and cotija, just cheddar would also be so delicious! Just feel free to add a little extra.
FAQs
Can I use a thicker cut of steak instead of a thin one?
Carne asada is typically made with a thin cut of meat, and this also works best in the marinade, but if you have a thicker steak on hand it will work too and just require a slightly longer cooking time.
What if I don't like cilantro? Can I leave it out?
I actually used to not like cilantro at all, and grew to love it, so I totally understand where you're coming from! If you can tolerate it but don't love it I don't recommend still including it in the steak marinade but skipping the additional in the quesadilla itself.
What can I serve this quesadilla with?
This quesadilla would be great with some grilled corn or a cucumber salad on the side! Anything with avocado would also be delicious.
Storing and Freezing
This recipe is best served right away, but can be stored in the fridge for 2-3 days and reheated in the toaster oven or oven prior to serving. If reheating, I'd recommend removing any garnishes first.
I don't recommend freezing quesadillas as the tortillas can become soggy over time. If you do freeze them, be sure to do so in a single layer.
If you make this recipe we would absolutely love if you left a star review and/or comment! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.
📖 Recipe
Carne Asada Quesadilla
Ingredients
- ½ pound flank steak
- ¼ cup cilantro divided, plus additional for topping
- 2 teaspoons olive oil
- 1 tablespoon soy sauce
- juice of half an orange
- juice of half a lime
- 1 teaspoon garlic
- 1 chipotle in adobo finely chopped, with sauce
- ⅛ teaspoon cumin
- kosher salt
- black pepper
- 2 tortillas
- 1 ½ cups cheddar divided
- 1 ounce cotija divided, plus additional for topping
- lime zest
- 2 teaspoons chipotle in adobo sauce
- radishes and pico de gallo optional, for topping
Instructions
- In a medium bowl, add steak, ⅛ cup cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, chopped chipotle in adobo, cumin, salt and pepper, cover with plastic wrap, and let marinate for 2 hours in the fridge.½ pound flank steak, ¼ cup cilantro, 2 teaspoons olive oil, 1 tablespoon soy sauce, juice of half an orange, juice of half a lime, 1 teaspoon garlic, 1 chipotle in adobo, ⅛ teaspoon cumin, kosher salt, black pepper
- Heat a grill over medium high heat. Remove steak from marinade and grill until charred on both sides and slightly less done than preferred. Remove from heat and cut into small cubes.
- Heat a greased medium skillet over medium heat. Add 1 tortilla to pan and top with ½ cup cheddar, half of the cubed steak, ½ ounce cotija, then an additional ¼ cup cheddar. Sprinkle with lime zest, 1 tablespoon cilantro, and 1 teaspoon chipotle in adobo sauce, if desired. Fold in half, cook until the first side is golden, then flip and continue cooking until the cheese is melted. Repeat with other tortilla.¼ cup cilantro, 2 tortillas, 1 ½ cups cheddar, 1 ounce cotija, lime zest, 2 teaspoons chipotle in adobo sauce
- Top with radishes, pico de gallo, and additional cotija, cilantro, and lime zest or juice!radishes and pico de gallo
Leave a star rating and comment, ask a question, or share a tip!