Description
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.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 720
- Sugar: 3g
- Sodium: 980mg
- Fat: 46g
- Saturated Fat: 18g
- Unsaturated Fat: 24g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 115mg
