Delicious Carne Asada & Hatch Chile Quesadilla Recipe - Manopause
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Delicious Carne Asada & Hatch Chile Quesadilla Recipe

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

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.

Hatch Chile

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

The perfect appetizer or snack for game day
No ratings yet
Prep Time 30 mins
Cook Time 15 mins
Course Appetizer
Cuisine Mexican

Equipment

  • Large skillet
  • 2 Baking Sheets
  • Medium knife
  • Tongs (to flip meat)

Ingredients
  

  • 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)

Instructions
 

  • 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
  • Enjoy!
Keyword carne asada, hatch chile, quesadilla, queso fresco, snacks, texmex
Tried this recipe?Let us know how it was!

Carne Asada & Hatch Chile Quesadilla Recipe Tips:

Add some guacamole, hot sauce or even chopped cilantro for more flavor! Pair this quesadilla with our street corn recipe for a perfect night of Mexican inspired appetizers!

Hatch Chile quesadilla recipe

About The Author
Sheridan Street
Sheridan Street
Street + Spice, LLC. is a Catering, Personal Chef Service and Meal-Prep small business that started with a girl who loved food and had a blog. Sheridan now travels the US cooking for clients of all kinds, sharing her love through great food and drink. She has cooked for a sprinkling of a-list celebrities and athletes and is just getting started. While her nickname is "tiny hands," don't be surprised when your love for her cooking and recipes grows BIG.
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