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Carne asada quesadilla recipe with melted cheese and crispy tortilla in a cast iron skillet

Carne Asada Quesadilla Recipe

Fresh Meat Recipes Editorial Team
Juicy marinated carne asada and melted Monterey Jack cheese stuffed inside a crispy golden-brown flour tortilla. An authentic Mexican recipe ready in 30 minutes!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 520 kcal

Equipment

  • Large Cast Iron Skillet
  • Sharp Knife & Cutting Board
  • Mixing Bowl (for marinade)
  • Wooden spoon or spatula
  • Tongs
  • Pizza Cutter (for slicing)

Ingredients
  

 Carne Asada Marinade

  • 1 lb Skirt Steak or Flank Steak
  • 3 tbsp Lime Juice freshly squeezed
  • 2 tbsp Olive Oil
  • 2 tsp Cumin
  • 1 tsp Oregano
  • 1 tsp Adobo Sauce
  • 1 tsp Chili Powder
  • 1 tsp Taco Seasoning
  • 2 Cloves Fresh Garlic minced
  • 1 tbsp Fresh Cilantro chopped
  • Salt and Pepper to taste

Quesadillas

  • 4 Large Flour Tortillas
  • 1½ cups Shredded Cheese Monterey Jack + Cheddar
  • Cooking Spray or Butter
  • Optional: Diced Onion Bell Peppers, Jalapeño

For Serving

  • Guacamole
  • Fresh Salsa
  • Sour Cream
  • Queso Fresco
  • Fresh Cilantro Leaves
  • Lime Wedges

Instructions
 

  • In a bowl, mix lime juice, olive oil, cumin, oregano, adobo sauce, chili powder, taco seasoning, garlic, and cilantro. Add the skirt steak and coat evenly. Marinate for at least 30 minutes.
  • Heat a cast iron skillet over high heat. Grill the steak for 4–5 minutes per side until charred. Rest for 5 minutes, then chop coarsely.
  • Preheat a nonstick skillet over medium-high heat. Spray with cooking spray.
  • Place a flour tortilla flat. Add shredded cheese, chopped carne asada, optional add-ins, and another layer of cheese. Fold or top with a second tortilla.
  • Cook for 2–3 minutes per side until golden-brown and crispy with fully melted cheese.
  • Remove, let cool 1 minute, slice into wedges, and serve with guacamole, salsa, and sour cream.

Notes

  • Marinating: Overnight marinating gives the most flavorful and tender carne asada.
  • Don't Overcrowd: Keep the filling moderate so the quesadilla flips easily and stays crispy.
  • Cheese: Always use freshly shredded cheese — pre-shredded bags contain anti-caking agents that prevent proper melting.
  • Resting: Always rest the steak before chopping to lock in the juices.
Nutrition Facts (Per Serving)
  Per Serving
Calories 520 kcal
Protein 35g
Carbohydrates 38g
Fat 24g
Fiber 3g
Sodium 680mg
Keyword cube steak with gravy, homemade carne asada quesadilla, Mexican quesadilla recipe