This carne asada & hatch chile quesadilla recipe combines a delicious marinated beef with the low spice, but full flavor of hatch chiles. It’s good for a Taco Tuesday substitution or really any meal, any day, any time of the week. It’s also a perfect appetizer for parties, game nights or cocktail parties.
Carne Asada is traditionally marinated then grilled. It’s often a skirt steak cut of beef, and sliced thinly before preparation. The term carne asada actually translates to “grilled meat” and that’s exactly what it is. Traditionally a Mexican dish, it’s often marinated in lime, salt, cilantro and other Mexican spices.
This Chile pepper is out of New Mexico, specifically The Hatch Valley. The hatch chile has a garlicky, oniony and even subtle smokey flavor. These peppers are fond most easily in the summer months, but you can often find them canned and in salsa all year round.
Why A Quesadilla?
Let’s taco’bout something else other than tacos, no? Quesadillas. A tortilla stuffed with anything you’d like and most importantly, cheese. A hispanic comfort food that all ages and diversities can enjoy. So yummy and delicious you won’t believe it until you try it.
For this simple version, I was graced with some beautiful and aromatic Hatch Chiles from Melissa’s Produce. Being that these delicious chiles are hard to get your hands on because they are only available between the summer months of Aug-Sept, this New Mexico native chile is a must try fan favorite. Moderately mild-medium in spice heat this chile pairs perfect with cheese and or salsa, so I took to it to make the cheesiest thing of all, a carne asada quesadilla! Shall we?
Carne Asada & Hatch Chile Quesadillas
- 1 Large skillet
- 1 2 Baking Sheets
- 1 Medium knife
- 1 Tongs (to flip meat)
- 2 lbs Carne asada (pre seasoned, or plain flank steak you can season yourself- see spices below*)
- 8-10 Large flour tortillas (2 per quesdilla)
- 16 oz. Cotija cheese
- 16 oz. Queso Fresco
- 4-6 Hatch chiles
- 1 jar Crema Mexicana
- *Spices For plain flank steak garlic salt, seasoning salt, black pepper, red pepper flakes, lime and cilantro (2 tsp each)
- Preheat oven to 375°
- Season flank steak if needed
- Cook meat thoroughly on both sides
- Sliced meat and chiles into small-medium pieces
- Spread half of your tortillas on baking sheets
- Top with both cheeses, sliced carne asada and hatch chiles
- Top each loaded tortilla with remaining tortillas
- Bake 6-8 minutes and flip
- Bake an additional 5 minutes (make sure cheese is melted)
- Cut quesadillas into quarters,stackland top with crema