Air-Fried Carne Asada Quesadilla with Charred Salsa

the Breville Test Kitchen

Air-Fried Carne Asada Quesadilla with Charred Salsa

Name: Air-Fried Carne Asada Quesadilla with Charred Salsa
Cook time: 1800 s
Total time: 86400 s
Yield: Serves 4
Ingredients: 2 tbsp olive oil; 2 tbsp soy sauce; 2 tbsp fresh orange juice; 1 tbsp fresh lime juice; 2 cloves garlic - smashed; ½ jalapeño pepper - sliced; 4 sprigs cilantro; 1 tsp ground cumin; 12 oz flank steak; ½ tsp kosher salt; Freshly ground black pepper - to season; 1 lb ripe tomatoes; 3 cloves garlic - cut in half; ¼ yellow onion; 1 jalapeño pepper - halved, deseeded; 3 tbsp fresh lime juice; ¼ cup (¼ oz) cilantro leaves; 1½ tsp kosher salt; 4 round flour tortillas - 10-inch; 8 oz Monterey Jack cheese - shredded

Air fried until crisp, these quesadillas are loaded with marinated and grilled beef strips and cheese. They are served with a fresh and tangy charred salsa that tastes even better if made a day or two ahead.

1 day total time

30 mins active time

Easy

Serves 4

Ingredients

Measurements:

For the asada

2 tbsp olive oil
2 tbsp soy sauce
2 tbsp fresh orange juice
1 tbsp fresh lime juice
2 cloves garlic
smashed
½ jalapeño pepper
sliced
4 sprigs cilantro
1 tsp ground cumin
12 oz flank steak
½ tsp kosher salt
Freshly ground black pepper
to season

For the salsa

1 lb ripe tomatoes
3 cloves garlic
cut in half
¼ yellow onion
1 jalapeño pepper
halved, deseeded
3 tbsp fresh lime juice
¼ cup (¼ oz) cilantro leaves
1½ tsp kosher salt

For the tortillas

4 round flour tortillas
10-inch
8 oz Monterey Jack cheese
shredded

Instructions

1To make the asada, place the oil, soy sauce, orange juice, lime juice, garlic, jalapeño, cilantro, cumin and steak in a large resealable bag. Remove the air from the bag and seal. Refrigerate for 8 hours to overnight to marinate. Meanwhile, continue to the next step.
2To make the salsa, for easy cleaning and to avoid burning, line the roasting pan with foil. Cut the tomatoes in half and place them in the pan skin side up. Add the garlic, onion and jalapeño.
3Insert the wire rack into position 2. Place the pan in the oven. Set the oven to Broil, High for 10 minutes and press Start.
4The tomatoes, onion, jalapeño and garlic should be charred. If not, broil a little longer.
5Set the pan aside for 15 minutes to cool slightly.
6Place all the ingredients from the pan with the lime juice, cilantro and salt in a food processor bowl and pulse to form a chunky salsa. Transfer to a bowl. Cover and set aside until ready to serve.
Tip: The salsa tastes even better if made a day ahead and stored in the refrigerator.
7Line the roasting pan with foil and place the broiling rack in the pan. Remove the steak from the bag and discard the marinade. Place on the rack and season both sides with salt and pepper.
8Insert the wire rack into position 2. Place the steak in the oven. Set the oven to Broil, High, for 8 minutes and press Start.
9The steak should be browned. If not, broil a little longer.
10Allow the steak to rest for 10 minutes.
11Remove the wire rack from the oven. Adjust the oven to Air Fry, Super Convection, 400°F, for 6 minutes and press Start. Meanwhile, continue to the next step.
12Thinly sliced the steak across the grain.
13Sprinkle half of each tortilla with half the cheese, top evenly with the steak and sprinkle with the remaining cheese. Fold in half and place 2 in the air fry basket.
14Once preheated, place the basket in rack position 3 and air fry for 6 minutes.
15The quesadillas should be golden brown and crisp. If not, air fry a little longer. Repeat cooking the remaining quesadillas.
16Cut each quesadilla into three pieces and serve with the salsa.