Carne Asada Quesadillas {Reinventing Mexican leftovers is so easy!

Carne Asada Quesadillas {Reinventing Mexican leftovers is so easy!

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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.

Try these carne asada quesadillas with leftover carne asada. Reinventing Mexican leftovers! | TheMountainKitchen.com

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.

Try these carne asada quesadillas with leftover carne asada. Reinventing Mexican leftovers! | TheMountainKitchen.com

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

Reinventing Mexican leftovers is so easy! Try these carne asada quesadillas with leftover carne asada. A great way to sneak leftovers onto someone's plate.
Course Main Course
Cuisine American, Mexican
Keyword Carne Asada, flank steak, quesadilla, steak
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 507kcal

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.

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.
Calories are based on carne asada quesadillas without toppings. For more information about nutrition, visit our Policies & Disclaimers page.

Nutrition

Calories: 507kcal | Carbohydrates: 16g | Protein: 33g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 134mg | Sodium: 642mg | Potassium: 383mg | Sugar: 2g | Vitamin A: 720IU | Calcium: 419mg | Iron: 2.6mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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