Carne Asada Quesadillas with Spicy Chipotle Mayo Recipe
Introduction
Carne Asada Quesadillas with Chipotle Mayo combine tender, flavorful beef with melty cheese and a smoky, spicy sauce. This dish is perfect for a quick dinner or a fun gathering with friends. Enjoy the bold flavors wrapped in a crispy tortilla.
Ingredients
- 2.5 lbs chopped chuck roast
- 1 medium sweet onion, diced
- 2 jalapeño peppers, diced
- 8 large flour tortillas
- 3 cups shredded Mexican cheese blend
- 2 tablespoons vegetable oil
- 1 cup mayonnaise
- 1-2 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 1 clove garlic, minced
- 1 tablespoon fresh lime juice
- 1 teaspoon smoked paprika (optional)
- Salt to taste
Instructions
- Step 1: Make the chipotle mayo by blending mayonnaise, chipotle peppers, adobo sauce, garlic, lime juice, and smoked paprika until smooth. Refrigerate until needed.
- Step 2: Heat a griddle or large skillet to medium-high heat and add the vegetable oil. Cook the chopped chuck roast for 8-10 minutes, breaking it into bite-sized pieces until browned and cooked through. Season with salt.
- Step 3: On the same griddle, cook the diced onion and jalapeños for 5-7 minutes until the onions are translucent. Combine the cooked vegetables with the meat.
- Step 4: Spread chipotle mayo on half of each tortilla. Add a layer of the meat and vegetable mixture, then sprinkle generously with shredded cheese. Fold the tortilla in half and press to seal the edges.
- Step 5: Cook each quesadilla on the griddle over medium heat for 3-4 minutes per side, until golden brown and the cheese has melted.
- Step 6: Let the quesadillas rest for 1-2 minutes, then cut into wedges. Serve warm with the remaining chipotle mayo on the side.
Tips & Variations
- For extra smoky flavor, add a touch of smoked paprika to the meat while cooking.
- Use pepper jack cheese for a spicier quesadilla variation.
- Substitute the chuck roast with skirt steak or flank steak for a different texture.
- If you prefer less heat, remove seeds from the jalapeños before dicing.
- For a vegetarian option, replace meat with sautéed mushrooms and black beans.
Storage
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to keep the tortillas crisp, or use a toaster oven. The chipotle mayo should be kept refrigerated and consumed within a week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the chipotle mayo ahead of time?
Yes, chipotle mayo can be prepared a day or two in advance and stored in the refrigerator. This allows the flavors to meld and intensify.
What can I use if I don’t have a griddle?
A heavy skillet or cast iron pan works well as a substitute for a griddle. Just make sure to cook over medium to medium-high heat for even browning.
Print
Carne Asada Quesadillas with Spicy Chipotle Mayo Recipe
- Total Time: 40 minutes
- Yield: 8 large quesadillas (serves 4-6) 1x
Description
Savor the bold and smoky flavors of these Carne Asada Quesadillas with Chipotle Mayo. Tender chuck roast is cooked and combined with sautéed onions and jalapeños, then stuffed into flour tortillas with a melty Mexican cheese blend. Finished on the griddle until golden and crisp, these quesadillas are complemented perfectly by a creamy, spicy chipotle mayonnaise for an irresistible flavor combination.
Ingredients
Meat and Vegetables
- 2.5 lbs chopped chuck roast
- 1 medium sweet onion, diced
- 2 jalapeño peppers, diced
Quesadilla Assembly
- 8 large flour tortillas
- 3 cups shredded Mexican cheese blend
- 2 tablespoons vegetable oil
Chipotle Mayo
- 1 cup mayonnaise
- 1–2 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 1 clove garlic, minced
- 1 tablespoon fresh lime juice
- 1 teaspoon smoked paprika (optional)
- Salt to taste
Instructions
- Prepare Chipotle Mayo: In a blender or food processor, combine mayonnaise, 1 to 2 chipotle peppers in adobo sauce, 1 tablespoon adobo sauce, minced garlic, fresh lime juice, and smoked paprika. Blend until the mixture is smooth and well combined. Transfer to a container and refrigerate until ready to use to allow flavors to meld.
- Cook Chuck Roast: Heat a griddle or large skillet over medium-high heat and add 2 tablespoons of vegetable oil. Add the chopped chuck roast and cook for 8 to 10 minutes, stirring and breaking it into bite-sized pieces until it is nicely browned and cooked through.
- Sauté Onions and Jalapeños: On the same griddle or skillet, add the diced sweet onions and jalapeño peppers. Cook for 5 to 7 minutes, stirring occasionally, until the onions become translucent and tender. Combine the cooked vegetables with the browned meat and mix well.
- Assemble Quesadillas: Lay out each flour tortilla and spread a generous amount of chipotle mayo on half of it. Layer the meat and vegetable mixture evenly over the mayo, then sprinkle with shredded Mexican cheese blend. Fold the tortilla over to enclose the filling and gently press the edges to seal.
- Cook Quesadillas: Place the folded quesadillas onto the griddle over medium heat. Cook each side for 3 to 4 minutes, or until the tortilla is golden brown and crisp, and the cheese inside has melted. Use a spatula to carefully flip to avoid spilling the filling.
- Serve: Remove the cooked quesadillas from the griddle and let them rest for 1 to 2 minutes. Slice into wedges and serve warm with the remaining chipotle mayo on the side for dipping.
Notes
- You can adjust the number of chipotle peppers in the mayo to control the heat level.
- Using a griddle or large flat skillet works best for even cooking and browning of the quesadillas.
- Leftover quesadillas can be refrigerated and reheated on a skillet to maintain crispiness.
- For a gluten-free option, substitute flour tortillas with corn or gluten-free tortillas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Carne Asada Quesadillas, chipotle mayo, Mexican cheese, grilled quesadilla, spicy mayo, chuck roast quesadilla
