Rich, smoky, and full of intense flavors, these Carne Asada Steak Quesadillas are made with juicy skirt steak marinated carne asada style. A quick and easy yet incredibly bold quesadilla recipe, it's as simple as marinating, grilling, layering, pan-frying, and enjoying!
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Quesadillas are one of our favorite Mexican dishes. Crispy, cheesy, and packed with bold flavors, these tortillas packed with goodness and seared until golden are a food group in our house, and our grilled carne asada steak quesadillas are no exception.
Marinated skirt steak in a vibrant carne asada marinade of aromatics, spice, citrus, and beer, this quesadilla recipe boasts soft buttery beef that's rich and flavorful. The skirt steak is then grilled on the barbecue and layered with toppings like shredded mozzarella cheese, grilled jalapeños, onion, and cilantro on a flour tortilla. Then fold it in half and pan-fry in a skillet until the cheese is melted.
Melty and crispy, this Mexican-inspired quesadilla recipe is packed with bright and bold flavors from the carne asada, smokey notes from the barbecue, and fiery heat from the jalapenos making this recipe irresistibly mouthwatering and perfect for weeknight dinners.
If you like Mexican-inspired flavors like our Carne Asada Steak Quesadillas, you'll love our Mexican Chicken Wings, Street Corn 3 Ways, or our Philly Cheesesteak Quesadillas.
Find the complete recipe with measurements below.
1. Make the marinade.
Add garlic, jalapeno, oregano, cumin, lime zest and juice, orange zest and juice, and beer to a blender container. Blend until smooth.
2. Marinate the steak.
Place the steak in a bowl or food storage bag. Pour the marinade over the meat and place in the fridge to marinate for 30-90 minutes.
3. Grill the skirt steak and jalapenos.
Grill the whole jalapenos and the beef on the barbecue for 2-5 minutes per side until strong grill marks have formed and the beef is cooked to your liking (ideally medium-rare).
4. Rest and slice the beef.
Place the beef on a wire rack to rest for 5 minutes. Slice the jalapenos into rings and beef thinly, then set aside for assembly.
5. Assemble the quesadilla.
Sprinkle one half of a tortilla with cheese, the arrange beef slices on top, followed by onion, jalapeno, and cilantro. Sprinkle with additional cheese, then fold over the empty half and give it a good press to hold it in place.
6. Pan-fry the quesadilla until crispy.
Heat a cast iron skillet on medium and drizzle it lightly with olive oil. Lay 1-2 quesadillas in the pan and cook for 2-4 minutes per side, flipping once the tortilla is golden brown and crisp, and the cheese is melted. Cool on a wire rack and slice before serving.
The best way to slice skirt steak: It’s always best to cut skirt steak against the grain. We cut ours diagonally for maximum tenderness.
Cooking skirt steak on a cast iron skillet: If you don’t have a barbecue grill available, cook the steak in a preheated cast iron skillet over medium-high heat for 2-4 minutes per side, until caramelized on the outside, and cooked medium-rare to medium on the inside.
Grilling the quesadillas: We often grill our quesadillas in the summertime to escape the heat of the kitchen. Prepare as directed in the recipe then, grill on the barbecue for 2-4 minutes per side until strong grill marks have formed and the cheese is melted. We recommend using flour tortillas for grilling.
Make it Kid-friendly: Substitute the jalapeno pepper, with chopped green bell pepper or remove altogether, if preferred.
Carne asada is Mexican and Latin American style of making beef. It consists of marinating and grilling beef, usually skirt, flap or flank steak, and serving it by itself or as part of a dish, like this one. While there are common ingredients in carne asada, like citrus, hot peppers, and garlic, there are many versions of recipes and styles. you can use any size ramekin you have on hand.
How do you reheat a quesadilla?
For a crispy quesadilla, reheat in the oven at 350°F until the cheese is melted, turning once after 5 minutes.
How do you slice skirt steak?
It’s always best to cut skirt steak against the grain, usually the long side. We cut ours diagonally for maximum tenderness.
Print
These Carne Asada Steak Quesadillas are made with juicy skirt steak marinated carne asada style, with citrus, spices, and a lot of heat, sandwich between melted cheese and a crispy tortilla.
Course Appetizer, Main
Cuisine Latin American, Mexican Inspired, north american
Keyword al fresco, bbq recipes, mexican food, Spicy
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Marinating Time 1 hour hour
Servings 4 servings
Calories 643kcal
Author Philip Lago and Mystique Mattai
Medium Rare: Warm red center. 135°F (57 °C)
Medium: Warm pink center. 145°F (63 °C)
Medium Well: Slightly pink center. 150°F (66 °C)
Well Done: Little or no pink. 160°F (71 °C)
The post Grilled Carne Asada Steak Quesadillas appeared first on Chef Sous Chef.
[feast_advanced_jump_to]
Quesadillas are one of our favorite Mexican dishes. Crispy, cheesy, and packed with bold flavors, these tortillas packed with goodness and seared until golden are a food group in our house, and our grilled carne asada steak quesadillas are no exception.
Marinated skirt steak in a vibrant carne asada marinade of aromatics, spice, citrus, and beer, this quesadilla recipe boasts soft buttery beef that's rich and flavorful. The skirt steak is then grilled on the barbecue and layered with toppings like shredded mozzarella cheese, grilled jalapeños, onion, and cilantro on a flour tortilla. Then fold it in half and pan-fry in a skillet until the cheese is melted.
Melty and crispy, this Mexican-inspired quesadilla recipe is packed with bright and bold flavors from the carne asada, smokey notes from the barbecue, and fiery heat from the jalapenos making this recipe irresistibly mouthwatering and perfect for weeknight dinners.
If you like Mexican-inspired flavors like our Carne Asada Steak Quesadillas, you'll love our Mexican Chicken Wings, Street Corn 3 Ways, or our Philly Cheesesteak Quesadillas.
Ingredient List
- Garlic: fresh garlic cloves.
- Jalapeno: fresh green jalapenos, remove the seeds if you prefer less heat.
- Oregano: dried or fresh, depending on what’s available to you.
- Cumin: freshly ground if possible, but preground is completely acceptable.
- Lime: good fresh limes; the skin and zest will be used.
- Orange: as with the lime, the zest and juice is used.
- Light beer: use a Mexican lager if available, but any light beer will do.
- Skirt steak: fresh, the best quality available. Flap steak and flank steak are also great cuts of beef to use.
- Tortilla: flour tortillas are the easiest to work with, but we use both flour and corn, depending on what’s available at the time.
- Cheese: mozzarella or Monterery Jack are the most widely available cheese to use, but if available, look for Chihuahua or Oaxaca cheese.
- Onion: fresh white onions, finely chopped.
- Cilantro (optional): fresh cilantro, make sure to prewash it well.
- Sour cream: for serving, use Mexican crema if available.
- Guacamole: for serving, homemade or store bought, whichever you prefer.
- Salsa: for serving, homemade or store bought, whichever you prefer.
Find the complete recipe with measurements below.
Recipe Steps: How to Make Carne Asada Quesadillas
1. Make the marinade.
Add garlic, jalapeno, oregano, cumin, lime zest and juice, orange zest and juice, and beer to a blender container. Blend until smooth.
2. Marinate the steak.
Place the steak in a bowl or food storage bag. Pour the marinade over the meat and place in the fridge to marinate for 30-90 minutes.
3. Grill the skirt steak and jalapenos.
Grill the whole jalapenos and the beef on the barbecue for 2-5 minutes per side until strong grill marks have formed and the beef is cooked to your liking (ideally medium-rare).
4. Rest and slice the beef.
Place the beef on a wire rack to rest for 5 minutes. Slice the jalapenos into rings and beef thinly, then set aside for assembly.
5. Assemble the quesadilla.
Sprinkle one half of a tortilla with cheese, the arrange beef slices on top, followed by onion, jalapeno, and cilantro. Sprinkle with additional cheese, then fold over the empty half and give it a good press to hold it in place.
6. Pan-fry the quesadilla until crispy.
Heat a cast iron skillet on medium and drizzle it lightly with olive oil. Lay 1-2 quesadillas in the pan and cook for 2-4 minutes per side, flipping once the tortilla is golden brown and crisp, and the cheese is melted. Cool on a wire rack and slice before serving.
Chef's Tip
The best way to slice skirt steak: It’s always best to cut skirt steak against the grain. We cut ours diagonally for maximum tenderness.
Cooking skirt steak on a cast iron skillet: If you don’t have a barbecue grill available, cook the steak in a preheated cast iron skillet over medium-high heat for 2-4 minutes per side, until caramelized on the outside, and cooked medium-rare to medium on the inside.
Grilling the quesadillas: We often grill our quesadillas in the summertime to escape the heat of the kitchen. Prepare as directed in the recipe then, grill on the barbecue for 2-4 minutes per side until strong grill marks have formed and the cheese is melted. We recommend using flour tortillas for grilling.
Make it Kid-friendly: Substitute the jalapeno pepper, with chopped green bell pepper or remove altogether, if preferred.
Beef Temperature Guide
- Rare: Cool red center. 125°F (52 °C)
- Medium Rare: Warm red center. 135°F (57 °C)
- Medium: Warm pink center. 145°F (63 °C)
- Medium Well: Slightly pink center. 150°F (66 °C)
- Well Done: Little or no pink. 160°F (71 °C)
FAQ
What is carne asada?Carne asada is Mexican and Latin American style of making beef. It consists of marinating and grilling beef, usually skirt, flap or flank steak, and serving it by itself or as part of a dish, like this one. While there are common ingredients in carne asada, like citrus, hot peppers, and garlic, there are many versions of recipes and styles. you can use any size ramekin you have on hand.
How do you reheat a quesadilla?
For a crispy quesadilla, reheat in the oven at 350°F until the cheese is melted, turning once after 5 minutes.
How do you slice skirt steak?
It’s always best to cut skirt steak against the grain, usually the long side. We cut ours diagonally for maximum tenderness.
Recipe Card
Grilled Carne Asada Steak Quesadillas
These Carne Asada Steak Quesadillas are made with juicy skirt steak marinated carne asada style, with citrus, spices, and a lot of heat, sandwich between melted cheese and a crispy tortilla.
Course Appetizer, Main
Cuisine Latin American, Mexican Inspired, north american
Keyword al fresco, bbq recipes, mexican food, Spicy
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Marinating Time 1 hour hour
Servings 4 servings
Calories 643kcal
Author Philip Lago and Mystique Mattai
Ingredients
- 1 large orange zest and juice
- 2 limes zest and juice
- ¼ cup light beer
- 2 tablespoon olive oil
- 4 cloves garlic
- 3 jalapeno 1 chopped, 2 whole for grilling
- ½ teaspoon cumin ground
- ¼ teaspoon salt
- ¼ teaspoon pepper freshly ground
- 1 lb skirt steak
- 8 medium tortillas 6"-8" diameter
- 2 cups grated mozzarella cheese
- 1 onion diced
- 4 sprigs cilantro whole leaves
Instructions
- Place orange zest and juice, lime zest and juice, beer, olive oil, garlic, jalapeno, cumin, salt, and pepper in the container of your blender. Blend for 10-15 seconds until smooth.
- Pat beef dry and place in a bowl or food storage bag. Pour the marinade over the beef and massage it in using your hands. Place in the fridge to marinate for 1 hour.
- Preheat your barbecue on high heat. Grill the whole jalapenos and the beef for 2-5 minutes per side until strong grill marks have formed and the beef is cooked to your liking (ideally medium-rare).
- Place the beef on a wire rack to rest for 5 minutes. Thinly slice the beef against the grain, and the jalapenos into rings, then set aside for assembly.
- Sprinkle one half of a tortilla with cheese, the arrange beef slices on top, followed by onion, jalapeno, and cilantro. Sprinkle with additional cheese, then fold over the empty half and give it a good press to hold it in place.
- Heat a cast iron skillet on medium and drizzle it lightly with olive oil. Lay 1-2 quesadillas in the pan and cook for 2-4 minutes per side, flipping once the tortilla is golden brown and crisp, and the cheese is melted. Cool on a wire rack and slice before serving.
Notes
Scroll up to view a visual walkthrough of the recipe. If you like Mexican-inspired flavors, you'll love our Mexican Chicken Wings, Street Corn 3 Ways, or our Philly Cheesesteak Quesadillas. The best way to slice skirt steak: It’s always best to cut skirt steak against the grain. We cut ours diagonally for maximum tenderness. Cooking skirt steak on a cast iron skillet: If you don’t have a barbecue grill available, cook the steak in a preheated cast iron skillet over medium-high heat for 2-4 minutes per side, until caramelized on the outside, and cooked medium-rare to medium on the inside. Grilling the quesadillas: We often grill our quesadillas in the summertime to escape the heat of the kitchen. Prepare as directed in the recipe then, grill on the barbecue for 2-4 minutes per side until strong grill marks have formed and the cheese is melted. We recommend using flour tortillas for grilling. Make it Kid-friendly: Substitute the jalapeño pepper, with chopped green bell pepper or remove altogether, if preferred. Beef cuts: use flap steak or flank steak if skirt steak is unavailable. Cheese types: mozzarella or Monterery Jack are the most widely available cheese to use, but if available, look for Chihuahua or Oaxaca cheese. Beef temperature guide: Rare: Cool red center. 125°F (52 °C)Medium Rare: Warm red center. 135°F (57 °C)
Medium: Warm pink center. 145°F (63 °C)
Medium Well: Slightly pink center. 150°F (66 °C)
Well Done: Little or no pink. 160°F (71 °C)
Nutrition
Calories: 643kcal | Carbohydrates: 45g | Protein: 43g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 116mg | Sodium: 1018mg | Potassium: 665mg | Fiber: 5g | Sugar: 9g | Vitamin A: 776IU | Vitamin C: 50mg | Calcium: 425mg | Iron: 5mg
The post Grilled Carne Asada Steak Quesadillas appeared first on Chef Sous Chef.