San Diego-style Carne Asada Quesadilla stuffed with juicy carne asada meat, melted cheese and topped with 4 ingredient guacamole and Pico de Gallo. A twist on the classic Quesadilla with Steak. This is exactly how they make quesadilla recipes at San Diego taco shops (taquerias).
More Carne Asada Recipes, from the Carne Asada Experts – Carne Asada Fries, Carne Asada Nachos, Carne Asada Platter, Carne Asada Tacos, and Street Tacos.
Also check out our “what to serve with carne asada” list!
Carne Asada
The base for our carne asada quesadilla is our famous San Diego-style Carne Asada recipe, Carne Asada Seasoning and rocking Cheese Quesadilla. Our carne asada steak recipe has been perfected over the last 15 years and tastes like you ordered it from Alberto’s!
Of course you can always sub in any leftover steak you have on hand.
Quesadilla Recipe Ingredients
- Carne Asada Steak – Flank or Skirt Steak, Red Wine Vinegar, Vegetable Oil, Lime, Orange, Cilantro, Garlic, Salt, White pepper, Cumin, Chili Powder, Mexican Oregano and Ground Cloves.
- Flour Tortillas – Store bought or homemade flour tortillas
- Cheese
- Favorite Toppings
How To Make
Grill the Carne Asada
Marinate the steak for a minimum of two hours. Grill for 6-7 minutes per side, let rest for 10 minutes and dice into bite size chunks.
Start Building The Quesadilla
Add a single layer of cheese followed by the diced steak and top off with a little bit more cheese.
Fold over and cook for about 3-4 minutes per side, until the cheese is melted through out.
Add the Toppings
Top the carne asada quesadillas with pico de gallo, guacamole and sour cream and get to grubbing!
Grilled Quesadilla
If you’re already grilling your carne asada, why not use the already hot grill to grill up the quesadilla? You can put the folded quesadilla directly on the grill.
Topping Ideas
The topping we use in this Mexican quesadilla recipe are typical for San-Diego Mexican food. There are a ton of other toppings that would be killer – anything on our Top Tacos Toppings list would work.. Here are a few of my favorites:
Restaurant Style Salsa or Hot Sauce
Pickled Peppers or Pickled Banana Peppers
Pickled Red Onions
Mango Pico de Gallo
Mexican Crema
Shredded Lettuce
Mexican Pickled Carrots
Recipe Tips
- Play with the proportions until you figure out your favorite mix. Love cheese? Add in another cup. Watching the budget? Half the amount of steak. Love a little heat? Load em up with hot sauce or salsa. You get the idea.
- Avoid pre-shredded bagged cheese as the coating prohibits the cheese from melting properly.
- Serve with a cup of Chipotle Crema.
Best Cheese For Quesadillas
Fantastic cheese options include: Mexican cheese blend, monterey jack, colby, cheddar, pepper jack or even Oaxaca.
Avoid pre-shredded bagged cheese as the coating used prohibits the cheese from melting. When you’re making cheese quesadillas, pre-shredded cheese is the antithesis of what you’re going for.
Side Dish Ideas
Fully loaded steak quesadillas don’t need a side dish, but if you’re serving them at a party or splitting them with friends, you may want to beef up the menu! Here are some side dish ideas:
- Chips and Salsa
- Mexican Style Sous Vide Corn on the Cob
- Mexican rice
- Cilantro Lime Rice
More Delicious Mexican Recipes
- Steak Fajitas
- Chicken Fajitas
- Mulita
- Birria Recipes
- Pollo Asado Tacos using Grilled Pollo Asado
- Chili Verde Recipe (Chicken or Pork)
Now grab a Mexican Mule, Margarita,or Michelada rimmed with Chamoy and start on the carne!
Ingredients
Carne Asada:
- 1 lb flank or skirt steak
- 2 tbsp water
- 2 tbsp red wine vinegar
- 1 tbsp lime juice
- tbsp orange juice
- 1 tbsp vegetable oil
- 1 tbsp chopped cilantro
- ½ tbsp minced garlic
- ½ tbsp garlic salt
- 1½ tsp white pepper
- 1½ tsp cumin
- 1½ tsp chili powder
- 1½ tsp oregano
- 1 pinch ground cloves
Quesadilla:
- 8 flour tortilla, soft taco size
- 6 cups shredded cheese
Optional Toppings:
Instructions
Make the Carne Asada:
- Add all the ingredients (except the meat and orange slices) to a large Ziploc bag and shake to combine.
- Add the steak and shake to evenly coat.
- Lay the bag flat and add the orange slice directly to the meat - half on top and half on bottom. Refrigerate overnight or at least 2 hours. (*Note 1)
- Before grilling, remove from the refrigerator up to an hour in advance. (*Note 2)
- Pre-heat grill to medium-high
- Place meat directly on greased grate for 6-8 minutes.
- Flip and grill for an additional 6-8 minutes, until your desired doneness is reached. (*Note 3)
- Let rest for 10 minutes before dicing.
Make the Quesadilla:
- Pre-heat a cast iron skillet or non-stick skillet over medium heat.
- Place the tortilla on a flat surface. Add 1/2 cup of cheese, 1/4 cup diced steak and 1/4 cup cheese, to one side of the tortilla. Fold the tortilla in half ensuring the edges line up.
- Carefully transfer the quesadilla to the skillet and cook for 3-4 minutes per side, until the cheese is melted throughout. Remove from the heat and set aside.
- Repeat until all the quesadillas have been cooked.
- Slice each quesadilla in half and top with your favorite toppings.
