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.
* 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.
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