Carne Asada Quesadillas

Name: Carne Asada Quesadilla
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 tablespoons neutral oil, (divided); 1 medium onion, (sliced); 1 red bell pepper, (sliced and seeded); 1 poblano pepper, (sliced and seeded); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups pre-cooked carne asada, (chopped into bite-sized pieces); 4 large flour tortillas, (9-or 10-inch); 2 tablespoons butter, (melted); 1 cup cheddar cheese, (shredded ); 1 cup quesadilla cheese, (shredded ); guacamole, (for serving); pico de gallo, (for serving); sour cream; fresh cilantro, (chopped); limes, (cut into wedges)

These carne asada quesadillas transform leftover carne asada into a satisfying meal loaded with melty cheese, charred peppers, and onions. Ready in just 35 minutes, they’re perfect for an easy weeknight dinner or game-day appetizer. If you love our green chile chicken quesadillas, this steak version takes crispy, cheesy quesadillas to the next level.

carne asada quesadillas cut and stacked on top of each other.

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Make your quesadilla spread complete by serving them with Mexican rice, black beans, and all the classic toppings. We love ours with a dollop of grilled guacamole, spicy pico de gallo, and plenty of fresh lime wedges. For the full restaurant experience, pair them with our mangonada margarita or strawberry margarita.

Key Ingredients and Substitutions

You can create restaurant-quality steak quesadillas at home with some leftover carne asada and a few basic pantry items. Here’s what you’ll need:

In the printable recipe below, you can find a complete list of ingredients and measurements.

ingredients for a carne asada quesadilla.

Carne asada: We used leftover carne asada to make these quesadillas extra flavorful, but you can use any leftover steak or beef. For the best texture, slice the meat against the grain into small, bite-sized pieces.
Tortillas: Large flour tortillas work best for quesadillas because they crisp up nicely and hold their shape. Look for 9=-or 10-inch tortillas that are fresh and pliable. Corn tortillas can be used, but they are more likely to break when folded.
Cheese blend: We use a combination of cheddar and quesadilla cheese for the perfect balance of flavor and melt. We like quesadilla cheese because of its melting ability. You can substitute it with Monterey Jack, Oaxaca, or Asadero cheese.
Peppers and onions: The combination of poblano peppers, red bell peppers, and white onion adds sweetness and a mild heat. Feel free to adjust the heat level by using different peppers – bell peppers for mild, or add jalapeños for extra spice.
Butter: Brushing the tortillas with butter before grilling creates a beautiful golden-brown crust. You can substitute with oil, but butter adds the best flavor.
Toppings: Serve these steak quesadillas with grilled guacamole, spicy pico de gallo, and sour cream. The cool, creamy toppings perfectly balance the rich, cheesy filling.

onions, red bell peppers, and poblano pepper cut up on a plastic cutting board.

How to Make Carne Asada Quesadilla

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Let the quesadillas rest for 1-2 minutes after cooking. This allows the cheese to set slightly so the filling doesn’t slide out when you cut them.

1. Prep the Meat: Chop the carne asada into small, bite-sized pieces. Heat a cast-iron skillet over medium-high heat, then add 2 teaspoons of oil to the hot skillet. Once the oil is shimmering, add the meat and cook until it develops crispy edges, about 5-6 minutes. This extra step adds texture and intensifies the flavor. Transfer the chopped steak to a bowl and set aside.

2. Grill the Vegetables: In the same skillet, add 2 tablespoons oil. Once hot, add the sliced onions, poblano, and red bell peppers. Cook until they develop a light char and soften, about 8-10 minutes. The char adds a smoky flavor that complements the beef. Remove them from the skillet and set aside.

peppers and onions sautéing in a skillet.

3. Assemble the Quesadillas: Wipe out the skillet and return to medium heat. Brush one side of each tortilla with melted butter, then place the tortilla butter side down in the skillet. Layer half of it with cheese, chopped carne asada, grilled vegetables, and more cheese. The double layer of cheese helps hold everything together.

4. Cook Until Golden: Fold the tortilla over to create a half-moon shape, then cook it until golden brown and crispy for 2-3 minutes per side. Press gently with a spatula to help seal the edges. The key is to cook them slowly enough that the cheese melts completely before the tortilla gets too dark. Repeat steps 3 and 4 for each of the quesadillas.

cheese, peppers, onions, and carne asada on one-half of a tortilla on a cast iron skillet.

tortilla folded in half over quesadilla ingredients after it has been cooked in a cast iron skillet.

5. Serve: Cut the cooked quesadillas into wedges and serve immediately with grilled guacamole, spicy pico de gallo, and your favorite toppings. For extra flavor, squeeze fresh lime juice over the quesadillas before serving.

cooked and cut quesadillas on parchment paper in a metal dish with sour cream, guacamole, lime, and cilantro sides.

Make-Ahead and Storage

Make-Ahead: To make assembly quick and easy, you can prepare all the components in advance. Grill the vegetables and chop the carne asada up to 2 days ahead. Store them separately in airtight containers in the refrigerator. The cheese can be shredded in advance and stored in a sealed bag in the refrigerator.

How to Store: Place cooled quesadillas in an airtight container with parchment paper between layers to prevent sticking. Store in the refrigerator for up to 3 days. To freeze, place assembled quesadillas on a parchment-lined baking sheet and freeze until solid (about 2 hours). Once frozen, transfer to a freezer-safe container with parchment paper between layers and freeze for up to 3 months. The prepared filling components (meat and vegetables) can be stored separately in the refrigerator for up to 2 days.

How to Reheat: For the crispiest results, reheat quesadillas in a dry skillet over medium heat for 2-3 minutes per side. You can also use an air fryer at 350°F for 3-4 minutes. Avoid microwaving since this makes the tortillas soggy. If you stored the components separately, assemble and cook fresh quesadillas per the recipe instructions.

Recipe Tips and Notes

Don’t overfill the quesadillas. Too much filling makes them difficult to flip and causes the ingredients to fall out.
Use freshly shredded cheese. Pre-shredded cheese contains anti-caking agents and preservatives that prevent it from melting properly.
Keep the heat at medium. Too high heat will burn the tortillas before the cheese melts.

Frequently Asked Questions

These quesadillas pair perfectly with classic Mexican sides like charro beans or rice. We love serving them with jicama corn black bean salad. For toppings, serve with grilled guacamole, spicy pico de gallo, and sour cream. A cold mangonada margarita or Mexican beer completes the meal.

Use a large spatula and flip with confidence in one quick motion. The filling will likely fall out if you go too slowly or hesitate. Make sure the first side is well-cooked and the cheese has started to melt before attempting to flip.

More Recipes to Try

Looking for more Mexican-inspired recipes? Try these other recipes:

Green Chile Chicken Quesadillas – These quesadillas are loaded with tender chicken, roasted green chiles, and melty cheese for a perfect weeknight dinner or game-day snack.
Mexican Breakfast Skillet – This hearty breakfast dish combines crispy potatoes, eggs, chorizo, and cheese, all topped with fresh avocado and salsa.
Mexican Coca-Cola Marinated Beef Fajita Tacos – These tender, juicy fajitas are marinated in Mexican cola for amazing caramelization when grilled. Load them with your favorite toppings like grilled onions, peppers, and guacamole.