Carne Asada Chayote Quesadillas
2
on Jun 29, 2015, Updated Aug 26, 2019
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I remember the days of living alone and eating quesadillas everyday. I can’t resist ooey-goey cheese and warm corn tortillas. Cheese is my addiction. They are so simple to make and can be made with just about anything.
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.
Chayote can be eaten raw, but my preference is to grill it. It tastes similar to zucchini. Look for chayote squashes at Latin American and Asian markets.
For a great finishing touch, add Herdez salsa casera, guacamole, and sour cream.
Carne Asada Chayote Quesadillas
Ingredients
Carne Asada:
- 1 16-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.
Notes
- Nutrition facts do not include any optional toppings.
- Look for chayote squashes at Latin American and Asian markets.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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A special thanks to HERDEZ for sponsoring this recipe.
This sounds absolutely delicious. I’ve long enjoyed chayote squash and like it much better than zucchini. I like the idea of using leftover carne asada for lunch.
Thank you for the nice recipe and have a great day and week.