Carne Asada Quesadillas
Crispy tortillas stuffed with tender steak and melted cheese conveniently made in your oven!
Servings: 4 people
Ingredients
- 1/2 recipe carne asada cut into bite size pieces (grilled Carne Asada or Carne Asada in the Oven)
- Kosher salt and freshly ground black pepper to taste
- 2 green onions very thinly sliced
- 1/4 cup finely chopped fresh cilantro
- 4 ounces canned roasted and diced green chiles drained (recipe note #1)
- 8 ounces Monterey Jack cheese shredded
- 4 8-inch flour tortillas
- 3 tablespoons vegetable oil such as avocado oil or other high heat, neutral oil, divided
Instructions
- Preheat oven to 425˚F.
- Line a rimmed baking sheet with foil.
- If carne asada has been refrigerated (not freshly made and still warm), warm the bite size pieces by adding 1 tablespoon oil to a non-stick skillet over medium heat. Add cold steak and cook and stir until warmed through with a few crispy edges. Season to taste with salt and pepper and transfer to a medium bowl to cool slightly.
- To warmed carne asada add green onions, cilantro, diced green chiles, and cheese; gently stir to combine.
- Lay tortillas out in a single layer on clean countertop or work surface. Spread 1/4 of carne asada mixture over one half of a tortilla, leaving about a 1/2-inch border at the edge. Repeat with remaining carne asada mixture and tortillas. Fold tortillas over filling and press down to compact. Brush visible tortilla halves with 1 tablespoon oil. Arrange tortillas oiled side down on the prepared baking sheet in a single layer with round edge facing to the baking sheet center. Brush other side of tortillas with remaining 1 tablespoon oil.
- Bake 10 minutes, or until quesadillas begin to brown. Carefully flip each quesadilla with a spatula, pressing down gently to compact (brush with more oil if desired). Bake an additional 5 minutes, or until golden brown. Transfer baking sheet from oven to cooling rack and let stand 5 minutes. With a pizza cutter or sharp knife, cut each quesadilla into 4 wedges and serve.
Notes
- If you want to roast your own chiles, see my Green Enchilada Sauce post for detailed instructions.
Nutrition
Calories: 722kcal | Carbohydrates: 29g | Protein: 42g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 122mg | Sodium: 1134mg | Potassium: 530mg | Fiber: 2g | Sugar: 3g | Vitamin A: 601IU | Vitamin C: 15mg | Calcium: 493mg | Iron: 15mg
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