This recipe is so delicious. Carne asada is Spanish for roasted meat. It’s an unusual recipe, as you’ll be assembling quesadillas (cheese filled tortillas) and then adding toppings and baking it in the oven. So it’s like a hybrid of two popular Mexican tortilla-based dishes – quesadillas and burritos.
You can use sirloin steak to make these or, if you prefer, skirt or flank steak instead. You might even prefer to use chicken or add extra beans for a vegetarian result. The fun thing about this recipe is you can make the quesadilla burritos different every time you make them.
Enjoy these just as they are or add something on the side, perhaps Spanish rice or a vegetable dish. If you prefer to grill the meat instead of searing it, you might also like to grill some bell peppers, zucchini and onions to pair with them.
Why You’ll Love the Recipe
These baked quesadillas are so good. They’re filled with wonderful south of the border ingredients and make 2 generous portions or 4 smaller ones.
How to Serve Them
Enjoy these hot, perhaps paired with some Spanish rice or vegetables.
Want to save this recipe?
Can You Make Them Ahead?
Yes, you can assemble them ahead and keep them refrigerated until later. Just put them together with the toppings and refrigerate until required.
Storage Instructions:
Leftovers will keep for up to 4 days in an airtight container in the refrigerator.
Variations and Substitutions:
Use another kind of cheese if you want. You can also use fresh beans and corn instead of canned. Optional toppings include onions, jalapenos, bell peppers, or even some guacamole or salsa.
These delicious loaded quesadillas boast meat, cheese, vegetables, beans, corn, and more, for a fantastic flavor in every single bite.
Burritos de Carne Asada
Ingredients
- 4 ounces sirloin steak or ground beef ( I used it)
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon ground paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- Black pepper to taste
- 2 tablespoons olive oil
FOR THE QUESADILLAS:
- 2 cups shredded Mexican blend cheese
- 4 large flour tortillas
- ½ cup thinly sliced tomatoes
- ½ cup drained canned black beans
- ½ cup drained canned fire-roasted corn kernels
- ½ chopped avocado
- Chopped cilantro and lime wedges to serve
Instructions
- Preheat the oven to 420°F.
- Mix the salt and spices for the steak and coat the meat with it.
- Heat the olive oil in a skillet and sear the meat for 2 to 3 minutes per side.
- Let the steak rest for 5 minutes.
- Put 2 tortillas on a parchment paper-lined baking sheet and top each with ½ cup of cheese.
- Top with the corn, beans, avocado, and tomatoes.
- Slice the steak against the grain into thin pieces and add those on top.
- Add the remaining cheese and then the other 2 tortillas.
- Bake for 6 to 8 minutes or until the cheese is melted.
- Cut into wedges and serve.
