Carne Asada Quesadillas (2024)

Published: Jul 8, 2021 · Modified: May 16, 2024 by Aleka Shunk · This post may contain affiliate links.

Jump to Recipe Print Recipe

These Carne Asada Quesadillas are a summertime grilled favorite around here! You can use corn or flour tortillas as well as any cheese you prefer. They are stuffed with juicy, tender, cilantro garlic marinated skirt steak. After marinating your carne, these quesadillas can be ready in less than 15 minutes!

this idea!

Marinated skirt steak grilled to perfection, melted under cheese, and sandwiched between two crispy charred corn tortillas. These carne asada quesadillas are SO flavorful!

I was actually pleasantly surprised at how easy they were. Making them entirely on the grill saved me so much time and I had minimal dishes to clean like when I make my Sweet Chili Chicken Skewers.

The most tedious part is waiting for the steak to marinate. But trust me, it will be WELL worth the wait! See below for carne asada recipe variations and tips!

Serve your quesadillas alongside my feta orzo salad or my mayo free potato salad!

Corn Tortillas vs. Flour Tortillas

Flour tortillas are my go-to tortilla for quesadillas as they tend to be softer and not rip but corn tortillas work too. I like to serve both since they are gluten free for my GF guests!

If you can fine the small tortilla rounds, get those! They often are labeled "street taco" tortillas. Their small size make the ideal finger food appetizer.

🛒 Ingredient Tips

Lime juice- The acid is what breaks down the muscle fibers in the meat, aka denaturing. You can use lemon if you don't have lime but lime is typical in carne asada marinades.
Olive oil- A healthy, flavorful oil perfect for marinating.
Garlic- Freshly chopped garlic makes a huge difference in flavor.
Worcestershire sauce- I love using this with beef. A little adds that umami flavor we all love. You can substitute soy sauce if you don't have Worcestershire.
Cilantro- Freshly chopped cilantro adds a bright, fresh, citrusy flavor to your meat. You can use parsley if you are not a cilantro fan.
Spices- I used garlic powder, onion powder, coriander, oregano, salt and pepper.

What Is The Best Steak To Use?

Skirt, flank and hanger steak are the best cuts of beef for this quesadilla since they are both boneless and thinner than other cuts.

Because they are not super thick, they soak up marinades easily and they cook up in no time. With that said, you really could use ANY type of steak you prefer but I highly recommend flank steak.

Skirt Steak vs. Flank Steak

Skirt steak and flank steak LOOK similar but their differences are worth considering.

flank steak is more tender than skirt
flank steak is "beefier" in flavor
is leaner than skirt steak
skirt steak is cheaper than flank

So with these things to consider, FLANK STEAK is my go-to cut hands-down. The fact that flank steak is more tender than skirt is important when choosing a cut of meat.

Steak Marinade

If you are using skirt steak or hanger steak, you definitely want to marinate your meat first since they are tougher cuts.

However if you are using flank steak like I did in this recipe, marinating it is like a bonus tenderizer. If you can let your steak marinate for at least 6 hours, even better.

Grilling vs. Searing Your Steak

If you have a grill, it is 100% worth firing up for this recipe. It saves time, adds much more flavor and keeps your kitchen mess-free.

After your steak has marinated for 6+ hours, allow your meat to come to room temperature before cooking. This will ensure your meat cooks evenly.

If you don't have a grill or don't feel like using it, the NEXT best option is to grill your steak on an indoor grill pan. If you don't have one of those, you can use a long, wide skillet as a last resort. The idea is to get that nice brown color on your steak. Always make sure you check the interior of your steak so you don't overcook it.

🔥Ideal Internal Temperature

Rare (Very raw inside) is about 115°F - 120°F
Medium (Pink inside) is about 120°F -130°F
Medium-well (Slightly pink inside) is about 130°F - 145°F
Well done (No pink) is about 145°F - 150°F

Cutting Your Carne (aka Steak)

Four steps to make your steak as tender as possible.

Purchase a good flank steak
Marinate your steak for 6+ hours
Let your meat rest for about 5 minutes before cutting
Cut your steak against the grain*

A lot of people don't think about HOW to slice steak before they eat it but you should. Cutting steak against the grain, (or the lines you can see on the meat) will shorten those fibers making them easier to chew hence, more tender.

Quesadilla Cheese Choices

Choosing the right cheese is important. You want cheese that is NOT pre-shredded. Pre-shredded bagged cheeses have added ingredients that keeps the cheese from sticking together AND prevent it from melting well which is NOT what we want in our quesadillas.

So choose from any of the following FRESH cheeses. If you want to make your quesadilla more authentic, go with a Mexican cheese.

Monterey jack
Cheddar
Colby
Asadera
Chihuahua
Gruyere
Manchego
Oaxaca

Other Quesadilla Variations

The world is your oyster when it comes to food ESPECIALLY quesadillas.

Here are some additions/variations you can make.

Add cumin or chili powder to your marinade
Spread the inside of your corn tortillas with refried beans
Serve with guacamole, queso fresco or pico de gallo
Add sliced jalapenos to your quesadillas for some heat
Use a different type of meat like chicken or pork

Serve these quesadillas with a few Avocado Margaritas!

FAQ's

Is there a difference between steak and carne asada?

Carne asada is typically made using flank steak that is marinated in lime juice and cilantro.

Other Mexican inspired recipes to serve with your quesadillas!

Classic Margarita Pitchers (No Simple Syrup!)- to drink!

BAKED Mini Churro Bites w/ Quick Chocolate Sauce- for dessert!

Other Mexican Inspired appetizers you might like:

7 Layer Mexican Taco Dip
Delicious Chicken Flautas Recipe
Large Batch Margarita Pitchers Recipe (For 14 People!)

📖 Recipe

Carne Asada Quesadillas

These Carne Asada Quesadillas are a summertime grilled favorite around here! You can use corn OR flour tortillas. I marinated some skirt steak which adds a TON of flavor. After marinating the carne asada, these quesadillas can be ready in less than 15 minutes!

5 from 3 votes

Print Pin Rate

Course: Appetizer, lunch, Main Course

Cuisine: American, Mexican

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Marinating Time: 6 hours hours

Total Time: 6 hours hours 15 minutes minutes

Servings: 6 people

Calories: 459kcal

Author: Aleka Shunk

Join Our Facebook Group! 👍🏻Check Out 👉🏼 The Easy Entertaining Community

Ingredients

▢ 12-14 corn tortillas ((or flour))
▢ 1 lb. flank steak
▢ 8 oz. Monterey Jack cheese, freshly shredded

Steak Marinade

▢ 2-3 large limes ((about ¼ cup juice + zest))
▢ 3-4 large garlic cloves
▢ ¾ teaspoon salt
▢ 1 teaspoon coriander
▢ 1 teaspoon oregano
▢ ½ teaspoon black pepper
▢ 1 tablespoon sugar
▢ 1 teaspoon onion powder
▢ ¼ cup olive oil
▢ 2-3 tablespoons cilantro, chopped

Instructions

Add all the marinade ingredients to a large resealable plastic bag or a shallow baking dish followed by the flank steak. Massage the marinade into the steak to ensure it is fully coated. Chill in the fridge for at least 6 hours or overnight.
Allow steak to come to room temperature before grilling.
Preheat your grill to about 450°F. Add steak and don't touch it. After about 5-7 minutes, flip your steak. Keep an eye on the flames for flair ups. You don't want your steak to burn, just get slightly charred. Aim to keep the flames on medium to medium-high.
After about 5 minutes check the internal temperature. For a medium steak, want your steak to reach an internal temperature of about 140°F. Use a meat thermometer to test for doneness. Cook to desired temperature.
Allow meat to rest for at least 5 minutes before slicing then slice the steak very thinly using a sharp knife. Make sure to cut your steak against the grain. (Look for the lines running through the meat and cut perpendicular, or in the opposite direction.)
Lay out your tortillas and add about 1-2 ounces of shredded cheese to one tortilla at a time.
Top the cheese with some steak and then add another layer of cheese. Add another tortilla to the top and press down. Repeat with other tortillas.
*Optional-Brush top of the tortilla lightly with oil.
Place tortillas oil side down on the grill. Repeat with the rest of them.
Make sure your heat is on low. You are just looking to slightly char your tortillas and melt the cheese.
Remove from grill and let cool for 1-2 minutes before cutting. Cut your quesadilla in half and garnish with freshly chopped cilantro. Serve with sour cream, guacamole and/or pico de gallo.

Recipe Notes

This recipe makes about 6 quesadillas are a summertime grilled favorite around here!
Look for "street taco" tortillas in the store. Their size is ideal for a handheld dish.
I highly suggest using flank steak as opposed to skirt steak. It is more tender and flavorful.
The longer you marinate your steak, the more flavorful and tender. 6-12 hours is ideal.

Nutrition