Cheesy Perfection: Grilled Carne Asada Quesadillas with Sargento® Real, Natural Cheese

Sponsored by Sargento® Foods

Cheesy Quesadilla

Warm summer days are meant for grilling, and nothing makes the carne asada better than gathering with family to create everlasting memories. Latina mami and passionate home cook, Ariana Ruiz, loves spending time with family as she prepares an authentic meal for everyone to enjoy! For Ariana, it’s about more than food; it’s about making memories and passing on the traditions of her culture. That’s why Ariana trusts and uses Sargento® real, natural cheese for her cheesy needs.

With family at the top of the list for Ariana, she loves getting together with her sister to enjoy outdoor grilling during the summers while their children have fun in the sun! And as a 3rd generation family-owned company, Sargento values the connection between food and family. 

If you’re ready for some food and family time this summer, check out the recipe for Grilled Carne Asada Quesadillas. The Sargento® Creamery Sliced Pepper Jack Natural Cheese, made with real cream, provides an incredible melt and creamy rich texture!


  • 2 lbs (32 ounces) skirt steak
  • ½ onion sliced
  • ⅓ cup (2.6) oil
  • 4 cloves (20 grams) minced garlic
  • 1 achiote packet
  • 1 cup (8 fluid ounces) of orange juice
  • 2 limes juiced
  • 1 tsp salt
  • 2 tbsp soy sauce
  • 1 tbsp (17 grams) Worcestershire sauce
  • 6 large flour tortillas
  • 1 packet of Sargento® Creamery Sliced Pepper Jack Natural Cheese

Optional toppings: chopped cilantro, chopped onion, a squeeze of lime juice, sour cream, avocado (or guacamole)


  1. In a large bowl, mix together the sliced onion, oil, garlic, achiote packet, orange juice, lime juice, salt, soy sauce, and Worcestershire sauce. Stir until the ingredients are well combined.
  2. Place the skirt steak in the bowl, ensuring it is completely coated with the marinade.
  3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
  4. Preheat your grill or grill pan to high heat.
  5. Remove the steak from the marinade and discard any excess marinade.
  6. Grill the steak for 4-5 minutes per side, or until it is cooked to your desired level.
  7. Remove the steak from the grill and let it rest for 5 minutes.
  8. Slice the steak against the grain into thin strips.
  9. Warm the flour tortillas on the grill or in a pan.
  10. To assemble the quesadillas, add your Sargento® Creamery Sliced Pepper Jack to give the quesadilla {added heat} and make it extra melty.
  11. Now place a few slices of steak on a warm flour tortilla. 
  12. Close the tortilla from one edge and flip to get brown grill marks on each side.
  13. Top with your choice of toppings, such as chopped cilantro, chopped onion, a squeeze of lime juice, sour cream, avocado (or guacamole)
  14. Cut into three triangles pieces, if desired.

Food and family go together like arroz y frijoles, or in this case, tortillas y queso– and no one honors our sabores like Sargento! 

Try this Mexican-inspired recipe and check out Ariana’s socials for more creamy concoctions.

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Ariana Ruiz latina mom Mexican-American Mexican-American fusion quesadillas Sargento sponsorship summer summertime
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