Description

This Carne Asada Quesadilla recipe features tender, marinated flank steak seared to perfection and layered with melted cheddar cheese and black beans inside almond flour tortillas. Served with a zesty, creamy cilantro-lime dipping sauce, these quesadillas are a flavorful and satisfying meal perfect for a quick weeknight dinner or casual gathering.

Ingredients

Steak Marinade

2 Tablespoons orange juice
1/2 teaspoon lime zest
2 Tablespoons lime juice
1 Tablespoon Worcestershire sauce
1 Tablespoon avocado or olive oil
1 1/2 Tablespoons apple cider vinegar
1 Tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 pound flank steak

Cooking and Assembly

1/2 Tablespoon avocado oil
8 large almond flour tortillas (or tortillas of choice, or 12 smaller tortillas)
3-4 cups shredded cheddar cheese
1 cup cooked black beans, drained

Cilantro-Lime Dipping Sauce

2 Tablespoons light mayo
2 Tablespoons plain Greek yogurt
1/2 Tablespoon olive oil
1/2 teaspoon lime zest
1 Tablespoon lime juice
1/2 Tablespoon minced garlic
1/2 Tablespoon Dijon mustard
1 teaspoon honey
1 Tablespoon jalapeño, finely minced
2 Tablespoons fresh cilantro, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
Extra cilantro for topping

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Instructions

Marinate Steak: In a bowl, whisk together orange juice, lime zest, lime juice, Worcestershire sauce, avocado or olive oil, apple cider vinegar, minced garlic, salt, black pepper, dried oregano, ground cumin, and smoked paprika to create the marinade. Add the flank steak and ensure it is fully coated. Set aside while prepping other ingredients or marinate overnight for enhanced flavor.
Sear Steak: Heat a large cast iron skillet over medium-high heat and add avocado oil. Once hot, place the steak in the pan. Sear for approximately 7-8 minutes per side. During the last 1-2 minutes, spoon some of the marinade over the steak to caramelize on top. Remove from heat and let the steak rest on a cutting board for a few minutes to retain juices.
Chop Steak: After resting, chop the steak into small, bite-sized pieces for even distribution inside the quesadillas.
Top Tortillas with Cheese: Lay the almond flour tortillas flat on a clean surface. Generously sprinkle shredded cheddar cheese evenly over each tortilla.
Divide Fillings: On one half of each cheese-covered tortilla, evenly distribute the chopped steak and cooked black beans.
Heat Skillet: Wipe out the skillet used for the steak with a paper towel to remove excess residue. Reheat over medium-high heat to prepare for cooking the quesadillas.
Warm Tortillas: Place the filled tortillas onto the hot skillet.
Fold Tortillas: Once the tortillas start to warm, carefully fold the top half over the filled side to create a half-moon shape.
Cook Quesadillas: Cook each quesadilla for 2-3 minutes per side or until the tortillas are lightly browned and the cheese has melted completely, flipping carefully to avoid spilling the fillings.
Blend Sauce: While the quesadillas cook, combine the light mayo, plain Greek yogurt, olive oil, lime zest, lime juice, minced garlic, Dijon mustard, honey, minced jalapeño, chopped cilantro, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
Serve: Drizzle or serve the quesadillas with the cilantro-lime dipping sauce. Garnish with additional chopped cilantro as desired. Enjoy your flavorful carne asada quesadillas!

Notes

For deeper flavor, marinate the steak overnight in the refrigerator.
Almond flour tortillas are a gluten-free option; however, regular flour tortillas or corn tortillas can be substituted based on preference.
Adjust jalapeño amount in the sauce to control the heat level.
Leftover quesadillas can be stored in the refrigerator and reheated in a skillet for best texture.
Use a cast iron skillet for the best sear and even heat distribution.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: Mexican