Leftover Carne Asada Quesadilla

Carne asada quesadilla slices stacked on top of each other on a white plate.

5 from 1 vote

My carne asada quesadilla recipe uses leftover carne asada, jalapenos, lots of cheese, and pico de gallo for a flavorful, yet tender steak. Done in just 15 minutes!

Prep Time4

Cook Time16

Total Time20

Course: Dinner Recipes

Cuisine: American

Servings: 6 servings

Calories: 883kcal

Author: Samantha Erb

Equipment

cast iron skillet

Ingredients

4 large burrito-size tortillas
2 cups quesadilla cheese shredded (or Mexican cheese)
1 pound leftover carne asada steak thinly sliced
1 cup pico de gallo
½ cup pickled jalapeno slices
1 cup cheddar cheese shredded
Fresh cilantro optional

Serve with

sour cream, guacamole, salsa, and/or refried beans

Instructions

Set a large cast-iron skillet over medium heat and spray the inside with nonstick cooking spray.
Place a tortilla inside the skillet and sprinkle the whole tortilla with ½ cup of quesadilla cheese. Layer ¼ of the carne asada, ¼ cup of pico de gallo, and a few jalapenos on one half of the tortilla, then sprinkle the whole thing with ¼ cup of cheddar and fresh cilantro.
Cook it for 2 to 3 minutes until the cheese begins to melt, then fold the tortilla in half. Cook for 1 minute, then flip and cook for 1 to 2 minutes, until the cheese is melted and the tortilla is golden brown.
Repeat with the remaining tortillas and ingredients.
Serve warm with your favorite toppings.

Notes

Heat the skillet to medium heat first so the tortilla starts crisping and the cheese melts right away.
Don’t overload the tortilla or it’ll be tough to flip.
Use a pizza cutter to slice the finished quesadilla cleanly.
Store leftovers in the fridge in an airtight container for up to 2 days.
Reheat leftovers in a skillet on the stove on medium heat.
Make this in the air fryer at 380 degrees F and let it cook for 6-8 minutes, flipping it with 2-3 minutes left.

Nutrition