These Carne Asada Quesadillas are the kind of meal you make when you want something hot, cheesy, and packed with flavor but still easy enough for a weeknight. Tender flank steak, melty Monterey Jack, green chiles, and fresh cilantro all tucked inside a crispy, buttery tortilla.

They cook up fast and slice beautifully for sharing, which makes them perfect for game day spreads, casual get-togethers, or a low-effort dinner that feels like more than the usual routine.

Helpful Tips

Let the steak rest before chopping. This keeps it juicy and prevents all those flavorful juices from running out onto the cutting board.
Drain the green chiles well. Extra moisture can make the tortillas soggy instead of crisp.
Cook over medium heat. Too high and the tortilla browns before the cheese melts. Medium heat gives you that golden crust and fully melted center.

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Carne Asada Quesadillas

These carne asada quesadillas are the kind of meal you make when you want something hot, cheesy, with tender flank steak, melty Monterey Jack, green chiles, and fresh cilantro all tucked inside a crispy, buttery tortilla.

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Prep Time 5

Cook Time 16

Chill Time 30

Total Time 51

Course Appetizer

Cuisine American

Servings Servings

Calories 584 kcal

Ingredients

1/2 pound flank steak
1/2 tablespoon carne asada rub see our recipe
1 tablespoon olive oil divided
2 large flour tortillas
4 ounces Monterey Jack cheese shredded
3 ounces diced green chiles well drained
1 green onions thinly sliced
2 tablespoons cilantro chopped
1 tablespoon butter melted

Instructions

Set aside 1/2 teaspoon of the rub for later. Season the flank steak with the remaining carne asada rub and 1 tablespoon of the olive oil. Rub it in with your hands to really coat the meat. Let sit in the refrigerator covered for at least 30 minutes.
Heat a pan over medium-high heat. Add the remaining olive oil. When hot, sear the steak for 3 minutes per side, or until your desired internal temperature. I do 135° F for medium-rare. Transfer to a plate to rest for 5 minutes.
Cut the carne asada into small pieces.
Heat a cast iron skillet over medium heat.
Brush one side of the tortilla with melted butter and place it buttered-side down on the pan. Top with equal amounts carne asada, cheese, green chilis, green onions and cilantro. Add the top tortilla. Brush the top with melted butter.
Cook for 4-5 minutes per side, until browned and heated through.
Top with sour cream, more green onion and cilantro and sprinkle with the reserved carne asada rub.

Nutrition

Calories: 584kcalCarbohydrates: 19gProtein: 41gFat: 38gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 134mgSodium: 809mgPotassium: 491mgFiber: 3gSugar: 3gVitamin A: 698IUVitamin C: 6mgCalcium: 497mgIron: 3mg

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