Giant Campechano Quesadilla (Street-Style) | CookOS

Giant Street

Name: Giant Campechano Quesadilla (Street-Style)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 1 large corn tortilla; 4 oz Oaxaca cheese; 3 oz carne asada, chopped; 3 oz al pastor, chopped; 2 tbsp white onion, diced; 2 tbsp cilantro, chopped; 2 tbsp red salsa; 1/4 cup guacamole

A giant street-style campechano quesadilla pairs melted Oaxaca cheese with a mix of carne asada and al pastor, topped with fresh onion, cilantro, red salsa, and generous guacamole. This handheld Mexican favorite balances smoky grilled meat with creamy avocado and bright fresh garnishes.

🌍Mexican 🏷️Quesadilla 🏷️Campechano 🏷️Carne asada 🏷️Al pastor Street food

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

dateungusto_mxonTikTok

Total

10 min

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by dateungusto_mx

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

dateungusto_mxonTikTok

Ingredients

1 large corn tortilla
4 oz Oaxaca cheese
3 oz carne asada, chopped
3 oz al pastor, chopped
2 tbsp white onion, diced
2 tbsp cilantro, chopped
2 tbsp red salsa
1/4 cup guacamole

8 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
On a griddle, melt cheese inside a large, folded corn tortilla.
2
Open the quesadilla and fill with a generous amount of chopped al pastor and carne asada.
3
Top the meat with diced white onion and chopped fresh cilantro.
4
Add a spoonful of red salsa over the onions and cilantro.
5
Finish with a large scoop of guacamole, spreading it over the top.
6
Fold the quesadilla closed to serve.

Was this recipe helpful?

Tips & Notes

Pro tips

Use a large cast-iron skillet or griddle and keep heat at medium; high heat burns the tortilla before cheese melts.
Shred or finely chop the carne asada and al pastor into similar-sized pieces so they distribute evenly and cook through.
Add guacamole and salsa after cooking while the quesadilla is still warm so the cheese stays creamy; cold toppings won't melt it further.
Press the quesadilla gently with a spatula as it cooks to ensure even contact with the griddle and help cheese bind.

Substitutions

Oaxaca cheese → fresh mozzarella or Chihuahua cheese (melts similarly)
Red salsa → salsa verde (tangier, lighter flavor)
Carne asada + al pastor → carnitas or barbacoa (use 6 oz total meat)

Storage & make-ahead

Store leftover cooked quesadilla in an airtight container in the fridge for up to 2 days; reheat on a griddle over medium heat until cheese softens again.

Equipment

large cast-iron skillet or griddle · spatula

Common Questions

What is a campechano quesadilla?

A campechano quesadilla combines two types of grilled meat—typically carne asada and al pastor—in a single quesadilla, named after the Campeche region of Mexico.

Can I use a different cheese instead of Oaxaca?

Yes. Oaxaca is stretchy and melts smoothly, but fresh mozzarella, quesillo, or even a blend of Oaxaca and Chihuahua cheese works well.

How do I cook a large quesadilla without burning it?

Heat a griddle or large skillet over medium heat, cook the tortilla with cheese and meat for 2–3 minutes per side until golden and cheese is fully melted, pressing gently to help it cook evenly.