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Cheesy Carne Asada Quesadillas

Prep Time:  |  Cook Time:  |  Servings:  |  Calories:
quesadilla v2

<p><span>Deliciously grilled skirt steak, marinated to perfection, wrapped in a soft flour tortilla and generously filled with&nbsp;</span>Sargento® Creamery Sliced Pepper Jack Natural Cheese.&nbsp;<span>Topped with a creamy dollop of sour cream and guacamole for a burst of color and texture. This dish is sure to satisfy your cravings and delight your taste buds.</span></p>

  • 2 lbs skirt steak
  • ½ onion sliced
  • ⅓ cup oil
  • 4 cloves minced garlic
  • 1 achiote packet
  • 1 cup orange juice
  • 2 juiced limes
  • 1 tsp salt
  • 2 Tbsp soy sauce
  • 1 Tbsp worcestershire sauce
  • 6 large flour tortillas
  • 1 package Sargento® Creamery Sliced Pepper Jack Natural Cheese
  • Optional toppings: chopped cilantro, chopped onion, a squeeze of lime juice, sour cream, avocado (or guacamole)
  1. In a large bowl, mix together the sliced onion, oil, garlic, achiote package, orange juice, lime juice, salt, soy sauce, and Worcestershire sauce. Stir until the ingredients are well combined.
  2. Place the skirt steak in the bowl, making sure that it is completely coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight to really let the flavor sink in.
  3. Preheat your grill or grill pan to high heat.
  4. Remove the steak from the marinade. Grill it for 4-5 minutes on each side and then let rest for 5 minutes.
  5. Slice your steak into thin strips.
  6. Warm the flour tortillas on the grill and then add the cheese and steak on top.
  7. Close the tortilla from one edge and flip to get brown grill marks on each side.
  8. Top with your choice of toppings, such as chopped cilantro, chopped onion, a squeeze of lime juice, sour cream or avocado and enjoy!

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