hero-mexican-recipes

Carne Asada Chayote Quesadillas

This is a perfect way to enjoy leftovers from your Carne Asada gathering. Mincing the Carne Asada into bite-sized pieces ensures every bite is full of flavor. Plus the grilled chayote squash and traditional Mexican cheese make the quesadillas rich and warm. For a great finishing touch, add HERDEZ® Salsa CaseraWHOLLY GUACAMOLE® dip and sour cream. Recipe courtesy of Yvette Marquez, Muy Bueno partner, 2015.

Ingredients:

  • For Carne Asada:
  • 1 (16-ounce) jar

    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

  • 1/4 cup

    chopped fresh cilantro

  • 1/4 cup

    chopped red onion

  • 4

    beef chuck bone steak or beef bottom round steak

  • Kosher salt and freshly ground black pepper

  • Olive oil, for grilling

  • For 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

  • Toppings:
  • HERDEZ® Salsa Casera

  • WHOLLY GUACAMOLE® dip

  • Sour Cream

Print Recipe

Serves 4

 

Directions:

  1. For Carne Asada: place beef in large bowl and pour the salsa over beef. Massage marinade around so beef is well covered and cover bowl. Let stand at room temperature 30 minutes or in refrigerator for up to 2 hours.

  2. Heat grill or grill pan to high. Season steak with salt and pepper. Grill steak 5 minutes per side for medium-rare. Let rest 5 minutes, and then slice meat against the grain into bite size pieces.

  3. To Grill Chayote: brush chayote slices with olive oil. Season with salt to taste. Place chayote slices on grill or griddle pan and cook 10 to 15 minutes, turning once halfway through the cooking time.

  4. For Quesadilla: place dry griddle or cast-iron skillet over medium-high heat. Place tortilla on skillet and top with cheese. Add 2 to 4 strips of carne asada and grilled chayote. Place another tortilla on top. Cook 2 to 3 minutes until light golden or until cheese melts. Flip over and cook until golden brown. 

  5. Serve warm and, with salsa, guacamole and sour cream.

 

HERDEZ® Salsa Verde

Mexico’s favorite, and the No. 1 selling Salsa Verde in America.

Learn More
 

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