Carne Asada Quesadilla
Mouthwatering carne asada quesadilla made with juicy, marinated skirt steak, caramelized onions, jalapeños and melted Monterey Jack cheese. Serve with fresh pico de gallo, guacamole and sour cream for the best tasting dinner!
Ingredients
Skirt Steak Marinade
- 1.5 lbs Skirt steak trimmed of excess fat
- ⅓ cup Olive oil plus more for cooking steak
- 2 tablespoon Soy Sauce
- 1 Juice of lime
- 1 Juice of orange
- 2 tablespoon Brown sugar
- 2 teaspoon Ground cumin
- 1 teaspoon Ground chipotle pepper
- ¼ teaspoon Ground black pepper
- 3 cloves Garlic minced
- ¼ cup Cilantro roughly chopped
- 1 Jalapeno seeded and finely minced
For Quesadilla
- 2 Yellow onions sliced thin
- 2 Jalapeños seeded and sliced into thin strips
- 2 tablespoon Olive oil
- ¼ teaspoon Salt
- ¼ teaspoon Ground black pepper
- 4 Flour tortillas large, burrito size
- 3 cups Monterey Jack cheese shredded
- 1 cup Pico de gallo store bought or homemade
- Unsalted butter to cook the quesadilla
For Serving
- Guacamole, salsa, cilantro, lime wedges and sour cream
Instructions
Skirt Steak
- In a large bowl or Ziplock freezer bag, combine all the ingredients for the marinade. Place the meat inside the marinade and refrigerate for a minimum of 1 hour and up to 8 hours.
- Remove the meat from the marinade and pat dry with paper towels. Heat grill pan or cast iron pan over medium-high heat until hot. Drizzle with olive oil.
- Then, place the meat into the pan and cook for 3-4 minutes per side for medium rare to medium. Remove the meat from the pan and place onto a clean cutting board. Let the meat rest for 5 minutes to seal in all the juices.
For Quesadilla
- Heat oil in a large skillet over medium-high heat. Then, add sliced onions and jalapeños. Season with salt and pepper. Cook for 4-5 minutes, stirring occasionally until the onions and jalapeños are caramelized and cooked through.
- Once the skirt steak has rested, use a sharp knife and slice the meat thinly against the grain.
- In a large skillet, add butter. Heat until melted. Place tortilla into the pan. Then, add a layer of cheese on half of the tortilla. Add slices of carne asada, onions and jalapeños, a second layer of cheese and a few spoonfuls of pico de gallo.
- Cook for 2-3 minutes until the cheese begins to melt. Then, fold the tortilla in half and flip and cook for 2-3 minutes until the cheese is melted and the tortilla is golden brown.
- Remove the quesadilla from the pan and repeat with the remaining ingredients.
- Cut the quesadilla and top with guacamole, sour cream, pico de Gallo and serve with lime wedges.
Nutrition
Calories: 732kcalCarbohydrates: 41gProtein: 57gFat: 39gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 170mgSodium: 2157mgPotassium: 839mgFiber: 3gSugar: 17gVitamin A: 1426IUVitamin C: 23mgCalcium: 555mgIron: 6mg
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