Description
This Carne Asada Quesadilla recipe combines marinated and seared flank steak with melted cheddar cheese and black beans inside warm almond flour tortillas. Served with a tangy, creamy cilantro-lime dipping sauce, these quesadillas are a flavorful and satisfying meal perfect for any occasion.
Ingredients
Marinade and Steak
- 2 Tablespoons orange juice
- 1/2 teaspoon lime zest
- 2 Tablespoons lime juice
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoons 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
- 1/2 Tablespoon avocado oil
Quesadillas
- 8 large almond flour tortillas (or tortillas of choice, 12 smaller tortillas)
- 3-4 cups shredded cheddar cheese
- 1 cup cooked black beans (drained)
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
- More cilantro for topping
Instructions
- Marinate Steak: 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. Add the flank steak to the marinade and set aside while preparing other ingredients, or marinate overnight for enhanced flavor.
- Sear Steak: Heat a large cast iron skillet with avocado oil over medium-high heat. Once hot, add the steak and sear for about 7-8 minutes on each side. During the last 1-2 minutes, spoon some marinade over the steak to caramelize. Remove from heat and let the steak rest on a cutting board for a few minutes.
- Chop Steak: After the skillet cools slightly, chop the rested steak into small pieces suitable for filling the quesadillas.
- Top Tortillas with Cheese: Lay the almond flour tortillas flat on a surface and evenly cover each with shredded cheddar cheese.
- Divide Fillings: Distribute the chopped steak and black beans evenly across the bottom halves of the tortillas atop the cheese.
- Heat Skillet: Carefully wipe out the skillet with a paper towel to remove any residue and heat it again over medium-high heat in preparation for cooking the quesadillas.
- Warm Tortillas: Place the filled tortillas onto the heated skillet.
- Fold Tortillas: Once warmed, carefully fold the top half of each tortilla over the filling to create a half-moon shape.
- Cook Quesadillas: Cook each quesadilla for 2-3 minutes on each side, or until the tortilla is lightly browned and the cheese has fully melted.
- Blend Sauce: While the quesadillas cook, blend together the light mayo, plain Greek yogurt, olive oil, lime zest, lime juice, minced garlic, Dijon mustard, honey, minced jalapeño, fresh cilantro, salt, and pepper to create a creamy, tangy dipping sauce.
- Serve: Drizzle or serve the quesadillas with the cilantro-lime dipping sauce. Garnish with extra chopped cilantro for freshness and enjoy your meal!
Notes
- Marinating the steak overnight intensifies the flavors.
- Almond flour tortillas are a lower-carb alternative; regular tortillas also work well.
- Adjust jalapeño amount based on desired spice level.
- Use a cast iron skillet for best searing and even heat distribution.
- To keep quesadillas crispy, avoid overcrowding the pan when cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
