Ingredients:

For the Carne Asada:

1 lb (450g) skirt steak or flank steak

2 garlic cloves, minced

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon black pepper

1/2 teaspoon salt

Juice of 1 lime

2 tablespoons olive oil

For the Quesadillas:

8 flour tortillas (medium size)

2 cups shredded cheese (Mexican blend, mozzarella, or Monterey Jack work well)

1/2 white onion, thinly sliced

1/2 cup fresh cilantro, chopped

2 tablespoons vegetable oil (for frying)

Directions:

Prepare the Carne Asada:

Marinate the Steak: In a bowl, mix the garlic, chili powder, cumin, paprika, black pepper, salt, lime juice, and olive oil. Add the steak and ensure it’s well coated. Marinate for at least 1 hour or overnight in the refrigerator for best results.

Grill the Steak: Preheat your grill or grill pan over high heat. Remove the steak from the marinade and grill it for about 3-5 minutes per side for medium-rare, depending on thickness. Adjust the cooking time if you prefer your steak more or less done.

Rest and Slice: Let the steak rest for a few minutes after grilling, then slice it thinly against the grain.

Assemble and Cook the Quesadillas:

Prepare Filling: On one half of each tortilla, spread a layer of cheese, sliced carne asada, onions, and cilantro. Fold the other half over to form a half-moon shape.

Cook Quesadillas: Heat a teaspoon of vegetable oil in a pan over medium heat. Place a quesadilla in the pan and cook until golden and crispy, about 2-3 minutes per side. The cheese should be melted and gooey. Repeat with the remaining quesadillas, adding more oil to the pan as needed.

Serve: Cut each quesadilla into wedges and serve hot. You can accompany them with guacamole, sour cream, and salsa for added flavor.

Enjoy your homemade Quesadilla de Carne Asada! This dish is perfect for a quick dinner or a social gathering, offering a mouthwatering taste of Mexican cuisine.