Carne Asada Quesadillas On the Grill

Products Used: La Tortilla Factory Tradicion Flour Tortillas, 505 Hatch Valley Flame Roasted Green Chile Medium Sauce, 505 Green Chile Salsa Mild, Pineapple Mango Jalapeno Salsa, Yucatan Restaurant Style Guacamole,
Roadhouse Guacamole Salsa

Servings: 6-8

Prep Time: Marinade (4-24 hours)

Cook Time: 20-25 minutes (10 minutes grill time, 10 minutes rest time)

INGREDIENTS

Carne Asada Marinade:

1 cup orange juice (store bought or fresh squeezed)

½ cup fresh squeezed lime juice (plus more limes to squeeze for serving)

½ cup soy sauce

½ cup olive oil

1 cup 505 Southwestern Hatch Valley Flame Roasted Green Chile Medium Sauce

1 bunch cilantro finely chopped

Minced garlic, to taste (3-5 cloves)

1 tablespoon cumin

1 tablespoon paprika

1 tablespoon chile powder

1 teaspoon black pepper

Quesadillas:

3 pounds skirt, flank or flap steak, marinated (see above)

La Tortilla Factory Tradicion Flour Tortillas 

1 pound shredded Monterrey Jack Cheese

For serving: 505 Green Chile Salsa Mild, Pineapple Mango Jalapeno Salsa, Yucatan Restaurant Style Guacamole, Roadhouse Guacamole Salsa, sour cream, diced green onion, pickled red onions in separate bowls with spoons for serving

DIRECTIONS

1. Assemble the marinade in a large bowl or a 9×13 pan, place the steak in the marinade, cover and refrigerate for up to 24 hours.
2. Heat grill to 450 degrees, grill steak on 4-5 minutes per side or until internal temperature reads 140-145 degrees. Let steak rest for 20 minutes before cutting.
3. Cut steak into slices and assemble onto tortilla, sprinkle Monterrey Jack cheese and place another tortilla on top. Place on the grill and flip over once cheese is visibly melted.
4. Slice the quesadillas into 4s and serve with the bowls of salsas, guacamole, sour cream, diced green onion and pickled red onion, squeeze with lime juice and serve right away.