Gluten-Free Carne Asada Quesadilla
Elevate your Mexican-inspired menu with these irresistible Gluten-Free Carne Asada Quesadillas! This recipe combines perfectly marinated and grilled flank steak with melty Monterey Jack cheese, creamy avocado, and a hint of fresh cilantro, all tucked into gluten-free tortillas for a celiac-friendly twist. With a quick marinade featuring lime juice, olive oil, and gluten-free soy sauce, the carne asada boasts bold, tangy flavors, complemented by aromatic spices like cumin and chili powder. Ideal for a quick dinner or a crowd-pleasing party appetizer, these quesadillas come together in just 35 minutes, offering savory satisfaction in every bite. Serve them hot and golden with a dollop of sour cream for a comforting dish that doesn’t compromise on flavor or dietary needs. Perfect for gluten-free eaters and cheese lovers alike!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce, gluten-free
- 2 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 large Gluten-free tortillas
- 2 cups Monterey Jack cheese, shredded
- 1 Avocado, sliced
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Sour cream
Instructions
In a medium bowl, combine lime juice, olive oil, gluten-free soy sauce, minced garlic, ground cumin, chili powder, salt, and black pepper to create the marinade.
Place the flank steak in a shallow dish and pour the marinade over it. Let it marinate for at least 30 minutes, or up to 4 hours for better flavor.
Preheat a grill or skillet over medium-high heat.
Remove the steak from the marinade, allowing any excess liquid to drip off, and grill or pan-sear it for about 4-5 minutes per side for medium-rare, or longer if desired.
Remove the steak from the heat and let it rest for 5 minutes before slicing thinly against the grain.
To assemble the quesadillas, place one gluten-free tortilla on a working surface. Spread 1/2 cup of shredded Monterey Jack cheese on half of the tortilla.
Layer 1/4 of the sliced carne asada over the cheese, add avocado slices and cilantro, then top with another 1/2 cup of cheese.
Fold the tortilla in half and press gently.
Heat a skillet over medium heat. Cook the quesadilla for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
Repeat the process for the remaining tortillas.
Cut each quesadilla into wedges and serve with a dollop of sour cream on the side.
Nutrition Facts
Calories |
3263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.2 g | 280% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 8431 mg | 367% | |
| Total Carbohydrate | 139.9 g | 51% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 13.8 g | ||
| Protein | 209.3 g | 419% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 2033 mg | 156% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2888 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
