Want the PERFECT Quesadilla?
Carne Asada Quesadillas: a quick and easy meal to prepare that you can make so much better with a few simple steps! On Tuesdays, the Director gets cranky without tacos or quesadillas, so we’re making a delicious quesadilla today! We’ll show you the entire process, including the best techniques for food making and how to cook this cheesy Mexican cuisine favorite. This video will guide you on how to make a perfect quesadilla, ensuring a happy Director and a happy belly!
Things to know:
What is a quesadilla?
A quesadilla is a Mexican dish of a tortilla (traditionally corn, but often flour) filled with cheese, and sometimes meats, spices, and other fillings, then folded and cooked on a griddle until the cheese is melted and the tortilla is crispy. Key components include a melty cheese (like Monterey Jack, cheddar, or Oaxaca), a protein (chicken, beef, beans), and optional vegetables (peppers, onions, spinach). It’s often served with toppings like salsa, guacamole, and sour cream
What are some tips for making the best quesadillas?
To make the best quesadillas, use high-quality flour tortillas and grate your own cheese (Monterey Jack, cheddar, or Oaxaca) for superior melting. Only lightly coat the pan with oil or butter over medium heat to achieve a crispy texture without sogginess. Fillings should be finely chopped and not overstuffed, placed on one half of the tortilla before folding.
What is carne asada?
Carne asada is a Mexican dish of marinated, grilled, and thinly sliced beef, typically flank or skirt steak, known for its smoky, savory flavor from a marinade of citrus, garlic, and spices like cumin. It’s served as a main course or as fillings for tacos, burritos, and salads, often accompanied by tortillas, guacamole, salsa, cilantro, and onions. The meat is grilled over high heat to get a charred exterior, then sliced against the grain for tenderness.
Ingredients
3 lbs flank steak – flattened then diced against the grain
1 cup brine (we used and LOVE Sweetwater Spice Co.’s Tres Chilies brine)
1 cup of water
2 T your favorite Mexican seasoning (we used 1 T of Cattleman’s Grill Mexicano and 1T of Green Chile Smokehouses’ Green Chile Rub and Seasoning)
a good shredded melting cheese such as Oaxaca or chihuahua
shredded cheddar
pico de gallo
1 cup Mexican Crema
large flour tortillas
1. The night before, cut the steak into thin strips against the grain, then add 1 cup of brine to 1 cup of water in a gallon sized Ziplock freezer bag, shake to mix, then add the steak and refrigerate overnight.
2. The next day, remove the steak from the bag and drain off any excess liquid via a strainer (ours soaked up almost all of the brine mixture).
3. Heat a large skillet on medium high heat. Add about 2T of avocado oil.
4. Once the oil begins to sizzle, add the steak and seasonings and brown it (takes about 10-15 minutes).
5. As the steak is browning, in a blender, mix together the Mexican Crema and diced chipotles in adobo, then set aside.
6. When the steak is finished, remove from the skillet, wipe the skillet out and reduce heat to medium.
7. Spray a side of a flour tortilla with avocado oil, then place oiled side down in your skillet. Top with steak, pico de gallo, your melting cheese, cheddar cheese and some of the chipotle crema sauce you just made.
8. Keeping an eye on the bottom of the tortilla, once you are happy with the look of it, top with another flour tortilla which has been oiled on the top side, press down so the melted cheese sticks to the top tortilla, then flip and continue to cook until the bottom side of the quesadilla is crisped to your liking.
9. Remove from skillet, cut into wedges, allow to cool for a few minutes, then serve and ENJOY!
Equipment used:
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