Asada Quesadilla Recipe

Quesadillas

1. 1

   Prepare and marinate steak

   Pat the steak dry with paper towels. In a small bowl, combine kosher salt, black pepper, ground cumin, and garlic powder. Rub the spice mix evenly over both sides of the steak. Let sit at room temperature while you prepare the other ingredients, at least 10 minutes (or refrigerate up to 2 hours).

2. 2

   Cook steak

   Heat 1 tablespoon vegetable oil in a heavy skillet or cast-iron pan over medium-high heat until shimmering. Add the steak and sear without moving for 3-4 minutes until a brown crust forms. Flip and sear the other side 3-4 minutes for medium-rare (adjust time for thickness and desired doneness). Transfer steak to a cutting board, tent with foil, and rest 5-8 minutes.

3. 3

   Slice steak

   After resting, slice the steak thinly across the grain into bite-size strips or small pieces suitable for filling. Squeeze the juice of 1 lime over the sliced steak and toss with half the chopped cilantro. Reserve.

4. 4

   Sauté onions (optional caramelization)

   Wipe out the skillet and add the remaining 1 tablespoon vegetable oil over medium heat. Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, 6-8 minutes until softened and beginning to caramelize. Remove from heat and set aside.

5. 5

   Assemble quesadillas

   Lay out one tortilla. Sprinkle a thin, even layer (about 1/2 cup) of the Monterey Jack and cheddar blend over half of the tortilla, leaving a small edge. Top the cheese with a quarter of the sliced steak, a spoonful of sautéed onions, a sprinkle of remaining cilantro (about 1/4 cup), and optional pickled jalapeños if using. Fold the tortilla over to create a half-moon. Repeat to assemble the remaining quesadillas.

6. 6

   Cook quesadillas

   Heat a large skillet or griddle over medium heat. Add 1/2 tablespoon butter and swirl to coat. Place one assembled quesadilla in the skillet. Cook 2-3 minutes until the bottom is golden brown and the cheese begins to melt. Add another 1/2 tablespoon butter to the pan and carefully flip the quesadilla with a spatula. Cook the second side 2-3 minutes until golden and the cheese is fully melted. Transfer to a cutting board and let rest 1 minute. Repeat with remaining quesadillas, adding butter as needed.

7. 7

   Slice and serve

   Cut each quesadilla into 3 wedges using a sharp knife or pizza cutter. Serve immediately with sour cream and salsa or pico de gallo on the side. Garnish with extra cilantro and additional lime wedges if desired.