Carne Asada Quesadillas

Ingredients

• 1.5 lb Flank Steak (or skirt steak)
• Carne Asada Seasoning (to taste; typically contains salt, pepper, garlic powder, and cumin)
• 8 oz Oaxaca Cheese (shredded; can substitute with Monterey Jack)
• 4 Flour Tortillas (large burrito size)
• 5 Tomatillos (husked and rinsed for salsa verde)
• 1 Jalapeño (for salsa verde)
• 2 clove Garlic (for salsa verde)
• 0.25 cup Cilantro (fresh, chopped for salsa verde)
• 1 Lime (juiced for salsa verde)
• 1 tbsp Neutral Oil (for grilling or pan-searing)

Steps

1. 1

   Prepare the salsa verde by roasting tomatillos, jalapeño, and garlic until charred. Blend them with fresh cilantro, lime juice, and salt until smooth. Set aside.

2. 2

   Season the flank steak generously on both sides with carne asada seasoning.

3. 3

   Preheat a grill or heavy cast-iron skillet over high heat with a tablespoon of oil.

4. 4

   Grill the steak for 4-5 minutes per side, or until it reaches an internal temperature of 135°F (57°C) for medium-rare.

5. 5

   Remove the steak from the heat and let it rest for at least 5 minutes before slicing against the grain into small bite-sized pieces.

6. 6

   Clean the skillet or use a flat griddle over medium heat. Place a flour tortilla on the surface.

7. 7

   Spread a generous layer of shredded Oaxaca cheese over one half of the tortilla.

8. 8

   Add a layer of the chopped carne asada over the cheese.

9. 9

   Fold the tortilla in half to cover the filling. Cook for 2-3 minutes until the bottom is golden brown and crispy.

10. 10

    Flip the quesadilla carefully and cook for another 2 minutes until the cheese is fully melted and the second side is crispy.

11. 11

    Remove from heat, slice into wedges, and serve immediately with the prepared salsa verde.

Notes

For extra flavor, you can marinate the steak in lime juice and oil for 30 minutes before seasoning. If you cannot find Oaxaca cheese, Mozzarella or Monterey Jack are excellent melting substitutes.

Nutrition per serving

• main
• dinner
• grilled
• mexican
• beef
• quesadilla
• high-protein