Mexican BBQ Seasoned Steak Quesadillas with Spanglish Asadero
Mexican BBQ Seasoned Steak Quesadillas with Spanglish Asadero
Most quesadillas settle. This one doesn’t.
Quesadillas need the steak already cooked and rested, because the tortilla is only on the heat a few minutes. Good use for whatever the steak collection leaves over.
Thinly sliced steak seasoned with Spanglish Asadero Mexican BBQ Seasoning, sautéed peppers and onion with some color on them, Monterey Jack melted through every fold, that’s what you’re building. Not a snack, not a shortcut. A full meal that comes together in 40 minutes.
Spanglish Asadero Mexican BBQ Seasoning is what makes this recipe specific. The blend of chilis, garlic, and spice seasons from the inside out, not just on the surface. Half goes on the vegetables as they soften and brown. The other half coats the steak. You taste it in every bite, every layer.
The technique runs in three stages. Vegetables first: cook the peppers and onion until they soften and pick up a little char, pale and limp is the wrong target. Add seasoning and let it work into the oil. Steak second: spread it in a single layer, leave it alone until a crust forms, stir once, pull when cooked through. Assembly third: tortilla flat, Monterey Jack down, vegetables and steak on one half, fold, and let both sides go golden and crisp.
Five minutes off the heat before you cut. The cheese sets, the fold holds, the cut is clean.
Serves 4. Total time: 40 minutes. Scales up cleanly for a bigger group or down to two. The components also hold in the refrigerator for up to 3 days, solid meal-prep territory.
The result is a quesadilla that shows up with conviction. Crisp shell, melted cheese, seasoned protein, a little char from the grill. Exactly what this should be.
Flavor First.
MEXICAN BBQ SEASONED STEAK QUESADILLAS
Ingredients
Equipment
Method
- Prep: Preheat half of the olive oil on medium heat on flat top grill (or large skillet on stove).
- Add sliced onion and minced garlic. Cook 3-4 minutes until softened.
- Add red bell peppers, green bell peppers, and a squeeze of lime juice (optional). Cook 7-10 minutes until slightly browned and tender.
- Season vegetables with half of Spanglish Asadero Mexican BBQ Seasoning. Stir to coat evenly. Move veggies to cooler side of grill (or remove to plate).
- Increase heat to medium-high. Add remaining olive oil.
- Spread thinly sliced steak in a single layer. Cook 3-4 minutes undisturbed until a nice crust forms. Stir and continue cooking 2-3 minutes until no longer pink. Move steak to cooler side.
- Reduce heat to medium-low. Lay tortillas flat on grill. Spread entire surface with shredded Monterey Jack cheese.
- Once cheese begins to melt, add sautéed vegetables and cooked steak to one half of each tortilla. Fold the other half over to close.
- Cook 2-3 minutes per side until cheese is fully melted and tortilla is golden brown and crisp.
- Transfer to cutting board. Rest 5 minutes before slicing. Serve hot with your favorite toppings.
Nutrition
Notes
- Season in stages — Split the Spanglish Asadero Mexican BBQ Seasoning between the vegetables and the steak. Each component gets its own seasoning so the flavor runs through the whole quesadilla, not just one layer.
- Pat the steak dry first — Moisture on the surface prevents browning. Pat it dry before the seasoning goes on and you get a proper sear instead of steam.
- Single layer, don’t touch it — Spread the steak in one layer and leave it alone until a crust forms on the bottom (3–4 minutes). Moving it early breaks the sear. Once you see that crust, then you stir.
- Hot surface before anything hits it — Get the flat top or skillet to medium-high before the steak goes on. A cold surface means the protein steams instead of sears — you lose the crust and the color the seasoning builds.
- Rest before cutting — Five minutes off the heat before you slice. The cheese finishes setting and the tortilla holds the fold. Cut too early and the filling falls out.
- Meal prep move — These reheat well. Store assembled quesadillas or the components separately for up to 3 days. Reheat in a dry skillet over medium heat to bring the tortilla back to crisp.
- Serve hot, cut into wedges. A side of Mexican rice and black beans turns this into a full spread — the seasoning carries across the whole plate.
- For toppings: fresh cilantro, diced white onion, a squeeze of lime, and a spoonful of sour cream or crema. Don’t skip the lime — the acid cuts through the Monterey Jack and sharpens the seasoning.
- If you’re feeding a group, set out a topping bar: sliced avocado or guacamole, pickled jalapeños, fresh pico de gallo. The quesadilla holds up under all of it.
- For a lighter plate, skip the rice and serve with a simple tomato-cucumber salad dressed with lime juice and salt. The crunch counters the molten cheese.
- Assembled quesadillas keep in an airtight container in the refrigerator for up to 3 days. To reheat, use a dry skillet over medium heat — 2–3 minutes per side brings the tortilla back to crisp and melts the cheese back through. The microwave works in a pinch but the tortilla goes soft.
- The better move for meal prep: store the cooked steak and vegetables separately and assemble the quesadillas fresh when you’re ready. Better tortilla texture, cleaner result.
- Don’t freeze assembled quesadillas — the tortilla doesn’t hold up. The cooked steak filling freezes well on its own for up to one month. Thaw in the refrigerator overnight before assembling.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What cut of steak works best for this recipe?
Thinly sliced flank steak or skirt steak are the top choices, they cook fast, stay tender when sliced thin, and carry the seasoning well. Ribeye works too if you want more fat and richness. Whatever cut you use, slice against the grain and keep the slices thin.
Can I use a different seasoning if I don’t have Spanglish Asadero Mexican BBQ Seasoning?
Yes, the ingredients section includes an exact substitution: 1 tsp chili powder, ½ tsp garlic powder, ½ tsp cumin, ¼ tsp salt, ¼ tsp black pepper. It replicates the core profile. If you can find Spanglish Asadero, it’s worth keeping on hand, the blend does more than a DIY mix can.
Can I make this on a stovetop if I don’t have a flat top grill?
Yes, a cast iron skillet or large stainless pan works. Get it hot before the food goes on and make sure the kitchen is well-ventilated. Cook times are the same; use the visual cues from the recipe, not the clock alone.
Can I cook this from frozen?
Thaw completely before cooking. Frozen beef cooks unevenly, the outside can overcook before the center reaches temperature. If you’re short on time, thaw under cold running water for 30–60 minutes.
Can I add other vegetables to the filling?
Yes. Zucchini, corn, or mushrooms work well alongside the peppers and onion. Keep the total vegetable volume similar so the quesadillas don’t overstuff and split when you fold them.
More like this: Grilling Recipes · Summer Grilling Recipes · Kinder’s Recipes
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