Adding cheese is the only thing that could possibly make asada better. So, who wants some asada quesadillas? They’re so good! Crisp tortillas stuffed with juicy steak, roasted green chiles, and lots of melted cheese.
They’re also easy to make because you can put them in the oven and cook them all at once. You can make fresh asada for these, but it’s also a great way to use up steak that you’ve already cooked
Things you’ll need to make Asada Quesadillas
- Quesadillas Asada in the oven: skirt steak is best, but flank steak also works.
- Flour Tortillas: 8-inch tortillas made of white or whole wheat flour work best.
- Onions in green
- Monterey Jack cheese is a good choice, but if you’d rather, you can use a Latin American cheese blend.
- Fresh cilantro has soft stems and leaves.
- You can buy roasted green chilies in a can or roast your own.
- Oil: Choose something that doesn’t taste strong and can handle high temperatures, like avocado oil.
- Black pepper that has just been ground
Why do you need to use the oven?
If you’ve been to Mexico, you may have seen people selling street food making quesadillas on a griddle or stove. So, why use an oven instead of baking the same way for hundreds of years? For starters, it’s much easier to cook more than one quesadilla at once in the oven.
This is also true for Pulled Pork Quesadillas. This way, you don’t have to worry about keeping several quesadillas warm at the same time on the stove. You can bake four quesadillas at the same time. They will be evenly crispy, very hot, and ready to serve.
Advice on how to make
- Brush the tortillas with oil again before flipping the quesadillas over halfway through the cooking time to make them even crispier.
- Don’t be afraid to add extras! Some great toppings are Salsa Guacamole, cilantro, sour cream, fresh jalapeno slices, and lime wedges.
In a nonstick skillet over medium heat, warm and crisp up small pieces of carne asada in oil. Add salt and pepper, and then put the food in a medium bowl to cool down a bit. In a bowl with warm carne asada, add the green onions, cilantro, diced green chiles, and cheese. Give it a gentle stir.
Spread the tortillas out in a single layer on a work or counter that has been cleaned. Spread ¼ of the carne asada mixture on one half of each of the four tortillas that are lined up in a single layer. Leave ½ inch of space around the edges.
Place the filled tortillas on top of the filling and press down to make them tight. Apply oil to the tortilla halves that you can see. Spread out the filled tortillas on a baking sheet lined with foil, oil side down. Use oil to cover the other side of the tortillas.
It will take about 10 minutes of baking at 425˺F until the quesadillas start to turn brown. Carefully flip the quesadillas over, and if you want, brush them with more oil. It will take about 5 minutes more of baking until it turns golden brown. Place the baking sheet on a rack to cool, and then wait 5 minutes. Use a pizza cutter or a sharp knife to cut each crispy quesadilla into four wedges. Then eat them.
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