Carne Asada Quesadillas

It’s hard to beat carne asada, but if anything can, it’s adding cheese. That’s how I came up with these Carne Asada Quesadillas. Crisp tortillas stuffed with tender steak, roasted green chiles, and plenty of melted cheese. They’re irresistible! Even better, you can make them all at once in the oven. No more hovering over a skillet, just pop them in, and in minutes you’ll have a batch of evenly crispy, perfectly melted quesadillas.

These quesadillas are all about bold, complementary flavors. The carne asada brings a smoky, seasoned depth, while the roasted green chiles add a subtle heat and earthiness. The rich, gooey cheese ties it all together, creating a satisfying contrast to the crisp tortilla. The oven-baking method not only makes preparation easier but also allows the flavors to meld perfectly as the cheese melts and the tortillas crisp up. It’s a simple, satisfying meal that works just as well for a quick lunch as it does for feeding a hungry crowd.

Ingredients for Carne Asada Quesadillas

• Carne Asada: I recommend my Carne Asada or Carne Asada in the Oven, ideally made with skirt steak. Flank steak works well too.
• Flour Tortillas: 8-inch tortillas are optimal. For company I typically use white, but whole wheat works well for a nuttier flavor.
• Green Onions: Look for bright, crisp stalks. They add a fresh, mild onion flavor.
• Cheese: I prefer Monterey Jack for its meltability, but a Mexican cheese blend is delicious too.
• Fresh Cilantro: Use tender leaves and stems for the most flavor. Choose bunches with vibrant green leaves.
• Roasted Green Chiles: Canned are convenient, or you can easily roast your own if you prefer.
• Oil: Use a neutral-tasting oil with a high smoke point. I like avocado oil, but vegetable or canola work well too.
• Kosher Salt and Freshly Ground Black pepper: Don’t skimp on these – they really bring out all the other flavors.

Why use the oven?

While traditional Mexican quesadillas are often made on a stovetop or griddle, using an oven offers some practical advantages. The oven method allows you to cook multiple quesadillas at once, perfect for feeding a crowd or meal prepping. It’s a hands-off approach that ensures all your quesadillas are ready at the same time, evenly crispy and piping hot. This technique works great for other quesadilla variations too, like my Pulled Pork Quesadillas and Shredded Chicken Quesadillas.

Since I started baking these Carne Asada Quesadillas, they’ve become a welcome choice for weeknight dinners and a casual entertaining staple. It’s great being able to make enough for everyone without hovering over the stove. If you give this oven method a try, you might find it becomes your favorite way to enjoy quesadillas too. Sometimes, a small change can make a favorite dish even better.

Make it a feast!

• Mexican Street Corn Salad
• Rice Cooker Mexican Rice or Mexican Cauliflower Fried Rice
• Mexican Corn on the Cob
• Homemade Refried Beans

How to Make Carne Asada Quesadillas

Warm and crisp up bite size pieces of carne asada in oil in a non-stick skillet over medium heat. Season with salt and pepper let cool slightly in a medium bowl. To warmed carne asada in bowl, add green onions, cilantro, diced green chiles, and cheese and gently stir.

Lay tortillas out in a single layer on clean countertop or work surface. Spread ¼ of carne asada mixture over one half of each of 4 tortillas laid out in a single layer (leave a ½-inch border at the edge). Fold tortillas over filling and press to compact. Brush visible tortilla halves with oil. Arrange filled tortillas, oiled side down, in a single layer on a foil lined baking sheet. Brush other side of tortillas with oil.

Bake in an oven preheated to 425˚F until quesadillas begin to brown, about 10 minutes. Carefully flip quesadillas and brush with more oil if desired. Bake until golden brown, about 5 minutes more. Transfer baking sheet to cooling rack and let stand 5 minutes. Cut each crispy quesadilla into 4 wedges with a pizza cutter or sharp knife and serve.