David and I almost always have leftovers. We usually plan leftovers on purpose, so we will have lunch at work the next day. Yesterday, I told you about the Carne Asada we had and today I am going to share with you the recipe for the Carne Asada Quesadillas I made with the leftovers.
Leftovers are reinvented!
How To Make Carne Asada Quesadillas
Heat a large cast iron pan and add Carne Asada and poblano chili strips to the pan. Warm over medium-high heat, until warmed through, about 3 to 5 minutes. Remove from pan.
Using the same cast iron pan, melt (1) tablespoon of the butter into the bottom of a large cast iron pan
Place the one tortilla** in the preheated pan. Quickly, add the cheese and the Carne Asada, leaving about a ½-inch of space around the perimeter of the tortilla. Add additional cheese, then top with another tortilla.
Let the quesadilla cook for about 1 to 1 ½ minutes before flipping***.
Add the remaining tablespoon of butter to the pan, when flipping the quesadilla over. Allow the other side to crisp for 1 to 1 ½ minutes.
Carefully slide onto a plate. Slice quesadillas into four wedges (We always use a pizza cutter to slice it up as you would a pizza.)
Garnish with toppings. Serve immediately.
NOTES:
* With tacos, we always use corn tortillas. But with quesadillas, you need the pliability of flour tortillas to hold the cheese and the filling together. It needs to withstand the flip
**Flour tortillas absorb a lot of oil, so you only want to lightly coat the pan with oil. I used cooking spray to get the best coverage without over greasing.
***The half-moon technique is easier to flip than a quesadilla made with two tortillas. Just spread your filling over half of the tortilla, then fold the other half over the filling. When the time comes to flip the quesadilla, slide a spatula under the open side, then flip the quesadilla over on the fold.
This was perfect for our Sunday lunch and a great way to use up the leftover carne asada; not that you would have any, but just in case! 😉
Carne Asada Quesadillas
Ingredients
- 6 ounces carne asada
- poblano chili pepper strips
- 2 flour tortillas*
- 2 tablespoons unsalted butter (divided)
- 1 cup Mexican cheese shredded
- guacamole for garnish (optional)
- pico de gallo for garnish (optional)
- sour cream for garnish (optional)
- cilantro for garnish (optional)
Instructions
- Heat a large cast iron pan and add carne asada and poblano chili strips to the pan. Warm over medium-high heat, until warmed through, about 3 to 5 minutes. Remove from pan.
- Melt (1) tablespoon of the butter into the bottom of a large cast iron pan
- Place the one tortilla** in the preheated pan. Quickly, add the cheese and the carne asada, leaving about a ½-inch of space around the perimeter of the tortilla.
- Add additional cheese, then top with another tortilla.
- Let the quesadilla cook for about 1 to 1 ½ minutes before flipping***.
- Add the remaining tablespoon of butter to the pan, when flipping the quesadilla over. Allow the other side to crisp for 1 to 1 ½ minutes.
- Carefully slide onto a plate.
- Slice quesadillas into four wedges (We always use a pizza cutter to slice it up as you would a pizza.).
- Garnish with toppings. Serve immediately.
Duncan says
Those look pretty awesome! We do quesadillas with cheese and refried beans fairly often, but the carne asada would be a great way to add variety to our meal plan.
The Mountain Kitchen says
Thanks Duncan! The flavors of the marinade are so good! You should definitely give it a try. I don’t think I have ever met a quesadilla I didn’t like. My Meatless Monday Bean & Cheese quesadilla has been a popular posting on Pinterest. Mexican food is just good.
Cheryl "Cheffie Cooks" Wiser says
Gee I never thought about your having to eat at lunch time like the rest of us? As in bring something delicious from home. Eating out bores me and it can get rather expensive too. Yep, Mexican fare is a good option! Winner-Winner.
The Mountain Kitchen says
Reasons I never leave work to go out for lunch:
#1 Expensive
#2 Gets Redundant
#3 I loose a really good parking spot by the entry door of the building.
Besides a lot of times the leftovers are even better the next day! 🙂
Cheryl "Cheffie Cooks" Wiser says
Absolutely makes sense to me! It was just something I never gave much thought to for you both-Duh? One must eat for goodness sake…Homemade food is best always. I never have much leftovers so I just cook and bake all the time! HA! My hubby comes home to eat lunch almost every day too. Smart fellow I married. Keep on-keepin” on Deb! Your Florida Bud, Cheryl
The Mountain Kitchen says
🙂
Julie is HostessAtHeart says
Looks and sounds delicious! I just love poblanos and am always looking for ways to use them more!
The Mountain Kitchen says
Thanks, Julie. We have the same exact pallet. I love them too!
Dana @ IveGotCake says
Genius way to use those leftovers girl.
Great tips in the notes too, I could never figure out the difference between flour and corn tortillas until now 😀
xx
The Mountain Kitchen says
Dana – Thank you for your comments. I always look forward to reading them. Please forgive my delayed response. I just found this comment in my unread pile. 🙁
I may have to revisit the corn tortilla. We never really liked them before, but we were steaming, not toasting over the open flame like we do now. They’ve got to be good. Hell, I love tortilla chips and most of them are corn…
Anna Buckley says
OK Debbie it really is time you got to Mexico… I am now going to call you ‘the Blonde Mexican’!
My plan is for you to put away the cash you’re saving by using leftovers and not buying lunch. This would be at least $50. per week, multiplied by 52 weeks a year, which works out to be $2,600. There’s your holiday Debbie!!!
Thinking of hiring a house in Mexico for a few weeks at the end of my U.S.A trip, I’m sure there’d be a spare bed!? x
The Mountain Kitchen says
David actually has called me that once
..lol! I’d love to go to Mexico, but Italy is higher on the list. Perhaps you could twist my arm… 😉
Karen (Back Road Journal) says
Lovely photos of leftovers used in such a tasty way.
The Mountain Kitchen says
Thanks, Karen. 🙂