I love making these Carne Asada Quesadillas with Chipotle Mayo when I want something crispy, cheesy, and packed with smoky grilled flavor. The juicy marinated steak pairs perfectly with melted cheese and a creamy chipotle mayo that adds just the right amount of heat. I find this recipe perfect for lunch, dinner, or even game day snacks.
Why You’ll Love This Recipe
I enjoy this recipe because it combines bold Mexican-inspired flavors with simple cooking steps. The steak turns tender and flavorful after marinating, while the tortillas become perfectly golden and crispy in the skillet. I also like how customizable these quesadillas are since I can add extra toppings or switch up the cheese. The chipotle mayo gives everything a smoky, creamy finish that makes every bite satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Carne Asada
1 pound flank steak
2 tablespoons olive oil
2 tablespoons lime juice
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
For the Chipotle Mayo
1/2 cup mayonnaise
1 tablespoon chipotle peppers in adobo sauce, finely chopped
1 teaspoon lime juice
1/4 teaspoon garlic powder
For the Quesadillas
4 large flour tortillas
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 tablespoon butter
1/4 cup chopped fresh cilantro
Directions
I start by preparing the carne asada marinade. In a bowl, I mix olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and black pepper.
I place the flank steak in the marinade and coat it well. I let it marinate for at least 30 minutes, although I prefer marinating it for a few hours for deeper flavor.
While the steak marinates, I prepare the chipotle mayo by combining mayonnaise, chopped chipotle peppers, lime juice, and garlic powder in a small bowl. I stir everything until smooth and creamy.
I heat a grill pan or skillet over medium-high heat and cook the steak for about 4 to 5 minutes per side, depending on thickness and desired doneness.
Once cooked, I let the steak rest for 5 minutes before slicing it into thin strips.
I heat a large skillet over medium heat and lightly butter one side of each tortilla.
I place a tortilla butter-side down in the skillet and sprinkle a mixture of Monterey Jack and cheddar cheese over half of it.
I add sliced carne asada and a little cilantro on top of the cheese, then fold the tortilla over.
I cook the quesadilla for about 2 to 3 minutes per side until golden brown and crispy with melted cheese inside.
I repeat the process with the remaining tortillas and ingredients.
I slice the quesadillas and serve them warm with chipotle mayo on the side or drizzled over the top.
Servings and Timing
Servings: 4 servings
Prep Time: 15 minutes
Marinating Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Variations
I sometimes swap flank steak for skirt steak because it grills beautifully and stays tender. When I want extra spice, I add sliced jalapeños inside the quesadillas. I also enjoy using pepper jack cheese for more heat or adding sautéed onions and bell peppers for additional texture and flavor. For a lighter version, I occasionally use Greek yogurt instead of mayonnaise in the chipotle sauce.
Storage/Reheating
I store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. To reheat them, I prefer warming them in a skillet over medium heat so the tortillas stay crispy. I avoid microwaving when possible because the tortillas can become soft. The chipotle mayo can also be stored separately in the refrigerator for up to 5 days.
FAQs
Can I make the carne asada ahead of time?
I often marinate the steak the night before, which gives the meat even more flavor and makes cooking quicker the next day.
What cheese works best for quesadillas?
I like using Monterey Jack and cheddar because they melt well and create a creamy filling, but Oaxaca or mozzarella also work nicely.
Can I cook the steak without a grill?
Yes, I frequently use a cast-iron skillet on the stovetop, and it still gives the steak a delicious seared flavor.
How spicy is the chipotle mayo?
I find the sauce mildly spicy with a smoky kick. If I want less heat, I simply reduce the amount of chipotle peppers.
Can I freeze the quesadillas?
I can freeze cooked quesadillas for up to 2 months. I wrap them tightly and reheat them in the oven or skillet for the best texture.
Conclusion
I love how these Carne Asada Quesadillas with Chipotle Mayo deliver restaurant-quality flavor with simple ingredients and easy preparation. The combination of juicy steak, crispy tortillas, melted cheese, and smoky sauce always makes this recipe a favorite in my kitchen. Whether I serve them for a casual dinner or a gathering with friends, they always disappear quickly.
These Carne Asada Quesadillas with Chipotle Mayo are crispy, cheesy, and packed with smoky grilled flavor. Juicy marinated flank steak is layered with melted Monterey Jack and cheddar cheese inside golden tortillas, then served with a creamy chipotle mayo for the perfect spicy finish.
Ingredients
1 pound flank steak
2 tablespoons olive oil
2 tablespoons lime juice
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup mayonnaise
1 tablespoon chipotle peppers in adobo sauce, finely chopped
1 teaspoon lime juice
1/4 teaspoon garlic powder
4 large flour tortillas
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 tablespoon butter
1/4 cup chopped fresh cilantro
Instructions
In a bowl, combine olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and black pepper to make the carne asada marinade.
Add the flank steak to the marinade and coat well. Marinate for at least 30 minutes or up to several hours for deeper flavor.
Prepare the chipotle mayo by mixing mayonnaise, chopped chipotle peppers, lime juice, and garlic powder in a small bowl until smooth.
Heat a grill pan or skillet over medium-high heat and cook the steak for 4 to 5 minutes per side, or until desired doneness.
Let the steak rest for 5 minutes, then slice it into thin strips.
Heat a large skillet over medium heat and lightly butter one side of each tortilla.
Place one tortilla butter-side down in the skillet and sprinkle Monterey Jack and cheddar cheese over half of the tortilla.
Add sliced carne asada and chopped cilantro on top of the cheese.
Fold the tortilla over and cook for 2 to 3 minutes per side until golden brown and crispy with melted cheese.
Repeat with the remaining tortillas and ingredients.
Slice the quesadillas and serve warm with chipotle mayo on the side or drizzled over the top.
Notes
Marinating the steak longer enhances the flavor and tenderness.
Skirt steak can be used instead of flank steak.
Pepper Jack cheese adds extra heat and flavor.
Sautéed onions and bell peppers make a great addition to the filling.
Greek yogurt can replace mayonnaise for a lighter chipotle sauce.
Store leftover quesadillas in the refrigerator for up to 3 days.
Reheat in a skillet to maintain crispiness.
Chipotle mayo can be refrigerated separately for up to 5 days.
Cooked quesadillas can be frozen for up to 2 months.
