Crispy Carne Asada Quesadillas with Sweet & Spicy Sauce

Like my carne asada sweet potato bowls, this carne asada quesadilla recipe was originally part of my May Healthy Dinner Meal Plan on Substack. You guys loved the bowls so much that I had to share the quesadillas, too!

I grew up eating these quesadillas (often alongside gallo pinto) at my Abuelita’s house. Now, these are my go-to for my own family, recreating the sweet, savory, zesty flavors I remember. And I love how perfect they are for busy weeknights! Plus my kids ACTUALLY love these, which you guys know is such a win. Everyone who tries them is obsessed, and I know you will be, too!

Why You’ll Love This Recipe

Quick & Easy – With virtually no prep time and a quick cooking time, these quesadillas are ready to eat in just 25 minutes!
Great for Repurposing Leftovers – I love to make this recipe when I have leftover steak on hand, preventing food waste while creating something new so we don’t get bored.
Versatile – Mix and match different fillings to make the recipe your own. There’s really no right or wrong!
Healthy & High-Protein – These quesadillas are an excellent source of calcium, fiber, and protein, providing 55 grams per serving to leave you feeling full for hours.

RELATED: Homemade Birria Quesadilla

Watch How to Make Carne Asada Quesadillas

Ingredients

Marinade

Citrus – I combine orange juice, lime zest, and lime juice to give the marinade a delicious citrusy taste. The acidity also helps balance some of the savoriness and tenderizes the meat.
Worcestershire Sauce – Savory and slightly salty, this gives the marinade lots of depth, adding an umami taste.
Oil – Use avocado oil or olive oil to combine the ingredients and help the marinade cling to the meat.
Apple Cider Vinegar – This adds a slightly sweet, tangy taste and aids in tenderizing the steak.
Garlic – I use a tablespoon of minced garlic, but you can always add more if you’re a big garlic fan.
Seasonings – Salt, black pepper, dried oregano, ground cumin, and smoked paprika infuse the marinade with an herbaceous, savory, smoky taste.

Carne Asada

Flank Steak – Use 1 pound of flank steak.
Avocado Oil

Quesadillas

Tortillas – I use almond flour tortillas, but any tortillas you like best will work. Regular, whole wheat, low-carb are all great options!
Shredded Cheddar Cheese
Black Beans – I use canned black beans to keep the recipe easy. Just make sure they’re drained and rinsed!

Dipping Sauce (Optional But Highly Recommended)

Light Mayo and Plain Greek Yogurt – These form the base of the sauce, giving it a creamy consistency. Whole milk Greek yogurt will create the best taste and texture, but whatever percentage you like best is totally fine.
Olive Oil – This combines the ingredients and thins the sauce without diluting its flavor. For the best results, choose a high-quality oil that you enjoy the taste of on its own!
Lime – Lime juice and zest add a pop of brightness that balances the heavier ingredients and creates a cohesive flavor when paired with the steak.
Garlic
Dijon Mustard
Honey – Add more or less to taste.
Jalapeño – This doesn’t make the sauce spicy, in my opinion, but adds the perfect touch of heat. Of course, you can always use more or less to dial the spice up or down.
Fresh Cilantro – Use fresh parsley, or omit the cilantro if you aren’t a fan.
Salt/Pepper

How to Make Carne Asada Quesadillas

One of my favorite things about this recipe is how easy it is to make! It’s truly a lifesaver on super busy days. All you need is a large bowl, a cast-iron skillet, and a blender (if you’re preparing the sauce). Here’s how to make this Carne Asada Quesadilla recipe:

Marinate the steak – Whisk all the marinade ingredients in a bowl, and add the steak, coating each piece completely. I like to marinate my steak overnight, if possible!
Cook the steak – Sear the steak on both sides in oil in a cast-iron skillet over medium-high heat. Add some of the leftover marinade in the last couple of minutes of cooking to create a caramelized exterior. Then, transfer the steak to a cutting board, and let it rest for a few minutes before slicing.
Fill the tortillas – Next, lay the tortillas on a flat surface, and cover them with shredded cheese. Divide the meat and black beans between the tortillas, filling each bottom half.
Cook the quesadillas – Wipe the skillet with a paper towel, and warm it back up over medium-high heat. Then, place the tortillas on the skillet to warm, fold the top half over each tortilla, and cook the quesadillas on each side until they begin to brown and the cheese melts completely.
Prepare the sauce – While the quesadillas cook, blend all the dipping sauce ingredients until smooth.
Serve – Drizzle or dip the beef quesadillas with the dipping sauce, and enjoy warm!

Tips

Marinate longer for more flavor. If I’m in a hurry, I marinate the steak while I prep the rest of the ingredients. However, if possible, I highly recommend marinating the meat overnight for a bolder flavor and even more tender texture.
Let the steak rest before chopping. Resting the cooked steak for 5-10 minutes helps the juices redistribute, keeping the meat tender and flavorful, preventing it from drying out.
Slice the steak into small pieces. This makes it easier to stuff into the quesadillas and ensures you get a little bit of meat in every bite.
Don’t overfill the tortillas. It can be tempting to stuff the tortillas full of fillings, but this makes them hard to fold and cook. A thinner layer helps prevent the fillings from spilling out and allows the quesadillas to crisp up nicely.
Cook over medium heat. It can be tempting to crank up the heat to get the quesadillas to cook more quickly. However, if the heat is too high, the tortillas may burn before the cheese has a chance to melt. Trust me. It’s worth the wait!
Press gently while cooking. Use a spatula to lightly press the quesadillas as they cook. This helps everything meld together and creates extra crispy edges.

You’ll Also Love: 5-Minute Spinach Vegetarian Quesadillas

Variations

Swap the steak. Use grilled or shredded chicken or taco meat instead. Or, add extra black beans to keep the quesadillas vegetarian.

Add spice. Include diced jalapeños, chipotle peppers in adobo sauce, or a pinch of cayenne pepper with the fillings for extra heat.

Include veggies. Use leftover fajita veggies, or use up any produce you have on hand. Grilled or sautéed mushrooms, zucchini, tomatoes, or spinach make great additions.

Use a different cheese. Swap the cheddar with Monterey Jack, pepper jack, Oaxaca cheese, mozzarella, or Mexican cheese for a different taste.

Serving Suggestions

These carne asada quesadillas are plenty flavorful on their own, especially if you include the dipping sauce. However, my family loves to load them up with toppings! Some tasty additions include extra fresh cilantro, pico de gallo, pickled red onions, shredded lettuce, avocado, guacamole, or cotija cheese.

Then, I like to pair them with Spanish rice and beans or Instant Pot brown rice to make the meal even more filling.

How to Store

This carne asada quesadilla recipe is best served right away. However, if needed, you can store leftovers in an airtight container in the fridge for up to 4 days, or freeze them for up to 3 months.

The dipping sauce will keep fresh in a separate airtight container in the fridge for up to 5 days. I don’t recommend freezing the sauce, though, because the dairy won’t thaw well.

To serve, warm your quesadillas in a skillet over medium heat, cooking both sides until they’re heated through and crisp. Or, air fry them at 350°F for 3-5 minutes. You can also microwave them, if needed, but I tend to avoid it, because it causes the quesadillas to become a little soggy.

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Table of Contents

Crispy Carne Asada Quesadillas with Sweet & Spicy Sauce

Why You’ll Love This Recipe

Watch How to Make Carne Asada Quesadillas