Go Back
–+ servings
Beef Quesadillas on a cooling rack.
Print

Carne Asada Quesadilla Recipe

I grew up eating a version of this Carne Asada Quesadilla recipe at my Abuelita’s house, and it’s still one of my favorite meals ever! Crispy tortillas filled with the most irresistible marinated flank steak, black beans, and lots of melty cheese for the ultimate comfort food. Paired with a creamy, sweet, spicy dipping sauce, every bite is SO comforting, and a single serving has 55 grams of protein!
Course Dinner, lunch
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 652kcal
Author Christine McMichael

Equipment

Ingredients

Marinade

  • 2 Tablespoons orange juice
  • 1/2 teaspoon lime zest
  • 2 Tablespoons lime juice
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoons avocado or olive oil
  • 1 1/2 Tablespoons apple cider vinegar
  • 1 Tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika

Carne Asada

Quesadillas

  • 8 large almond flour tortillas or tortillas of choice, 12 smaller tortillas
  • 3-4 cups shredded cheddar cheese
  • 1 cup cooked black beans drained

Dipping Sauce (optional but so good!)

  • 2 Tablespoons light mayo
  • 2 Tablespoons plain Greek yogurt
  • 1/2 Tablespoon olive oil
  • 1/2 teaspoon lime zest
  • 1 Tablespoon lime juice
  • 1/2 Tablespoon minced garlic
  • 1/2 Tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 Tablespoon jalapeño finely minced
  • 2 Tablespoons fresh cilantro finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • more cilantro for topping

Instructions

  • Whisk the marinade together and add in the steak. Set aside while you prep other ingredients (or marinate it overnight for more flavor).
  • Heat a large cast iron skillet with oil over medium-high heat. Once the oil is hot, add the steak(s) into the pan and sear for about 7-8 minutes on each side. Add in some of the marinade when you have 1-2 minutes left to caramelize over the steak. Remove from heat and let the steak rest on a cutting board for a few minutes.
  • While the pan cools a little, chop the steak into tiny pieces.
  • Lay the tortillas flat on a surface and cover with shredded cheese.
  • Divide the meat and black beans between the tortillas, filling each bottom half of tortilla.
  • Carefully wipe out the skillet with a paper towel and heat it back up over medium-high heat.
  • Place the filled tortillas on the skillet.
  • Once warm, carefully fold the top half over for each one.
  • Cook the quesadillas for 2-3 minutes on each side, or until the tortilla begins to lightly brown and the cheese fully melts.
  • While the quesadillas cook, quickly blend the dipping sauce ingredients together.
  • Drizzle or dip the quesadillas with the dipping sauce, and top or fill with extra chopped cilantro. Enjoy!

Video

Notes

  • This recipe can make 4 large servings or 6 smaller ones! Nutrition is calculated for 4 servings.

Nutrition

Serving: 1Serving | Calories: 652kcal | Carbohydrates: 48g | Protein: 55g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 87mg | Sodium: 1742mg | Potassium: 786mg | Fiber: 6g | Sugar: 6g | Vitamin A: 398IU | Vitamin C: 13mg | Calcium: 502mg | Iron: 6mg