5.0 from 3 votes
Carne Asada Chayote Quesadillas
These quesadillas are a perfect way to enjoy leftover carne asada. Mincing the meat into bite-sized pieces ensures every bite is full of flavor. Plus the grilled chayote and traditional Mexican cheese make these quesadillas rich and warm.
Prep Time
10 mins
Cook Time
10 mins
Total Time
37 mins
Servings: 4
Calories: 772 kcal
Course:
Main Course , Appetizer
Cuisine:
Mexican
Ingredients
Carne Asada:
- 1 ounce Herdez Salsa Casera
- 5 tablespoons butter melted
- 1 lemon juiced
- 1 lime juiced
- 1 serrano chile stemmed and finely chopped
- 2 cloves garlic finely chopped
- ¼ cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 4 pounds beef chuck bone steak or beef bottom round steak
- Kosher salt and freshly ground black pepper
- olive oil for grilling
Toppings
- Herdez Salsa Casera
- Wholly Guacamole
- sour cream
Quesadilla:
- 4 corn tortillas
- 1/4 cup cheese Oaxaca or asadero
- grilled Carne Asada bite size pieces
- 1 chayote squash sliced
- 1 tablespoon olive oil
Instructions
- Carne Asada:
- In a bowl, combine salsa casera, butter, lemon and lime juice, serrano, garlic, cilantro, and onion and mix well.
- Place beef in a large bowl and pour the marinade over beef. Massage marinade around so that the beef is well-covered and cover bowl. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours.
- Preheat a grill or grill pan to high. Season steak with salt and pepper. Grill the steak for 3 to 5 minutes per side for medium-rare, depending on thickness of meat. Let rest 5 minutes, and then slice the meat against the grain into 1/2-inch pieces.
- Grill Chayote:
- Brush the chayote slices with olive oil. Season them with salt to taste. Place the chayote slices on the grill or griddle pan and cook them for 10 to 15 minutes, turning once halfway through the cooking time.
- Quesadillas:
- Place a dry griddle or cast-iron skillet over medium-high heat. Place a tortilla on the skillet and top with cheese. Add 2 to 4 strips of carne asada and grilled chayote. Place another tortilla on top. Cook until light golden, about 2 to 3 minutes or until cheese melts. Flip over and cook until golden brown.
- Serve warm and, with salsa, guacamole, and sour cream.
Cup of Yum
Notes
- Nutrition facts do not include any optional toppings.
- Look for chayote squashes at Latin American and Asian markets.
Nutrition Information
Calories
772kcal
(39%)
Carbohydrates
27g
(9%)
Protein
52g
(104%)
Fat
53g
(82%)
Saturated Fat
25g
(125%)
Cholesterol
183mg
(61%)
Sodium
1101mg
(46%)
Potassium
1090mg
(31%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
1168IU
(23%)
Vitamin C
26mg
(29%)
Calcium
147mg
(15%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 772
% Daily Value*
| Calories | 772kcal | 39% |
| Carbohydrates | 27g | 9% |
| Protein | 52g | 104% |
| Fat | 53g | 82% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 183mg | 61% |
| Sodium | 1101mg | 46% |
| Potassium | 1090mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 1168IU | 23% |
| Vitamin C | 26mg | 29% |
| Calcium | 147mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.