Chimichurri Steak Quesadillas Recipe
If you’re looking for a dish that’s bold, cheesy, and absolutely packed with flavor, Chimichurri Steak Quesadillas are here to become your new kitchen staple. Tender steak, zesty homemade chimichurri, and melty cheese are all tucked inside perfectly golden tortillas—each bite is a celebration of fresh herbs, juicy beef, and irresistible gooeyness. These quesadillas bring Latin-inspired flair right to your table without fuss, pleasing everyone from weeknight dinner crowds to party guests. Trust me, once you experience the punchy, herby magic of Chimichurri Steak Quesadillas, you’ll want them on repeat.
Ingredients You’ll Need
One of the best things about this recipe is how the simple ingredients come together to create something truly special. Each item plays a starring role, from the steak’s savory depth to the chimichurri’s bright freshness and the cheese’s wholesome melt.
- Flank or Skirt Steak (1 lb): Choose a cut with marbling for tenderness and juicy flavor—perfect for slicing thin and stuffing inside quesadillas.
- Salt and Black Pepper: Essential for seasoning the steak and making every bite savory and vibrant.
- Olive Oil (1 tablespoon + ½ cup for chimichurri): Adds richness to both searing the steak and creating the luscious chimichurri sauce.
- Shredded Mozzarella or Monterey Jack Cheese (2 cups): Melts beautifully for that crave-worthy cheese pull.
- Flour Tortillas (4 large): The soft, foldable base that crisps up perfectly on the skillet.
- Fresh Parsley (1 cup, finely chopped): The foundation of the chimichurri, providing fresh, herby brightness.
- Garlic (3 cloves, minced): Delivers a punchy, aromatic kick that makes the sauce unforgettable.
- Fresh Oregano (2 tablespoons) or Dried (2 teaspoons): Layers of earthiness that round out the chimichurri’s flavor profile.
- Red Pepper Flakes (½ teaspoon, optional): For a little fire and excitement in every bite—totally customizable for your heat preference.
- Red Wine Vinegar (2 tablespoons): Adds tangy brightness, balancing the oil and herbs.
- Salt and Pepper (to taste, for chimichurri): Ties all the fresh flavors together and sharpens the final sauce.
How to Make Chimichurri Steak Quesadillas
Step 1: Sear the Steak
Pat your steak dry and season both sides generously with salt and black pepper. Heat one tablespoon of olive oil in a skillet over medium-high heat until shimmering. Carefully lay the steak in the pan and sear for 3–4 minutes per side—look for a rich brown crust. Remove the steak and let it rest for at least five minutes. Resting keeps all the flavor-packed juices where they belong. Thinly slice the steak across the grain for maximum tenderness.
Step 2: Make the Chimichurri
While the steak is resting, grab a bowl and build the chimichurri. Combine the chopped fresh parsley, minced garlic, oregano, and (if you crave a little kick) those red pepper flakes. Pour in red wine vinegar and olive oil, then season with salt and pepper to taste. Give it all a good stir. The sauce should be loose and spoonable, tasting bright, herby, and a little tangy—the vibrant heartbeat of Chimichurri Steak Quesadillas.
Step 3: Assemble the Quesadillas
Lay each tortilla on a flat surface. Sprinkle cheese over half of each tortilla, then top with the thinly sliced steak. Spoon generous dollops of chimichurri on top, trying to get a bit in every bite. Sprinkle more cheese over the steak and fold the tortillas over, like a happy half-moon stuffed with flavor.
Step 4: Cook Until Crispy
Wipe out your skillet (or use a griddle, if you like) and preheat it to medium. Place the folded quesadillas in the pan, working in batches if necessary. Let them cook for 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden and crunchy and the cheese is completely melted. You’ll know they’re ready when you hear that gentle sizzle and see the cheese peeking out the sides.
Step 5: Slice and Serve
Transfer the quesadillas to a cutting board and let them cool for a moment so the cheese sets just a bit (if you can wait!). Cut them into wedges and serve immediately with extra chimichurri for dipping. Every slice is a cheerful mix of crispy, juicy, herby, and cheesy goodness—that’s the beauty of Chimichurri Steak Quesadillas!
How to Serve Chimichurri Steak Quesadillas
Garnishes
Sprinkle fresh chopped parsley or oregano over the quesadilla wedges for a pop of color and an extra herby aroma. A little flaky sea salt or a squeeze of fresh lime wakes up all the flavors beautifully. Serve with a bowl of extra chimichurri for dipping—no one can resist going back for more.
Side Dishes
Keep it simple with a side of guacamole or fresh pico de gallo. Roasted sweet potatoes, a crisp green salad, or elote-style Mexican street corn make truly sensational pairings. For a party platter, consider a colorful slaw or a citrusy black bean salad to round out the meal and complement the bold flavors of your Chimichurri Steak Quesadillas.
Creative Ways to Present
These quesadillas shine as an appetizer or main, so have fun with your presentation. Stack wedges in a spiral on a big wooden board with little bowls of chimichurri for dipping. For game day, slice them smaller for easy finger food. If you’re entertaining, offer a build-your-own quesadilla bar with different cheeses or extra toppings—everyone gets in on the fun.
Make Ahead and Storage
Storing Leftovers
Wrap leftover quesadillas tightly in foil or place in an airtight container. Store in the refrigerator for up to three days. Keep that extra chimichurri in a separate container—it actually gets more delicious as it sits overnight.
Freezing
If you have extra, you can freeze fully cooked Chimichurri Steak Quesadillas. Let them cool, then place in a single layer on a baking sheet and freeze until firm. Transfer to a freezer bag with parchment between each quesadilla. They’ll keep for up to two months. Freeze the chimichurri separately for the freshest flavor.
Reheating
To reheat, place refrigerated or thawed quesadillas on a skillet over medium-low heat. Cook until warmed through and crispy on both sides. If using a microwave, cover with a damp paper towel but know the tortilla may get soft. Always serve with fresh or leftover chimichurri for that signature punch.
FAQs
Can I use a different cut of steak?
Absolutely! Flank or skirt steak works best for tenderness, but sirloin or ribeye are also excellent choices. Just be sure to slice thinly against the grain for the best bite.
What cheese is best for Chimichurri Steak Quesadillas?
Monterey Jack melts beautifully and has a mild flavor that really lets the steak and chimichurri shine. Mozzarella is a great alternative for a super gooey texture, or try a mix of both for the ultimate cheesy experience.
Is the chimichurri spicy?
The heat is totally up to you! Red pepper flakes add a gentle warmth, but you can leave them out if you prefer a milder sauce. Taste as you go and make it just right for your palate.
Can I make the chimichurri ahead of time?
Yes—it’s actually encouraged! Make the chimichurri up to one day ahead and store it in the fridge. The flavors deepen and meld over time, making your Chimichurri Steak Quesadillas even more mouthwatering.
What tortillas work best?
Large flour tortillas are easiest to fold and crisp up beautifully in the skillet. You can use whole wheat or gluten-free tortillas if you prefer—just keep an eye on your pan, as cooking times may vary slightly.
Final Thoughts
There’s something irresistibly fun and satisfying about making Chimichurri Steak Quesadillas at home—they’re easy, impressive, and downright delicious. Whether you’re feeding hungry family members or wowing friends at a get-together, these cheesy, herby creations are guaranteed to draw rave reviews. Go ahead, give Chimichurri Steak Quesadillas a try and let them earn a place in your weekly rotation—I promise, you’ll be coming back for seconds!
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Chimichurri Steak Quesadillas Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Chimichurri Steak Quesadillas are a delicious fusion of Latin flavors and cheesy goodness. Tender, seasoned steak is paired with a vibrant chimichurri sauce and melty cheese, all folded into a crispy tortilla. Perfect for a quick meal or fun appetizer!
Ingredients
Ingredients for Steak:
- 1 lb flank or skirt steak
- Salt and black pepper to taste
- 1 tablespoon olive oil
Ingredients for Quesadillas:
- 2 cups shredded mozzarella or Monterey Jack cheese
- 4 large flour tortillas
Ingredients for Chimichurri:
- 1 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh oregano (or 2 teaspoons dried)
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons red wine vinegar
- ½ cup olive oil
- Salt and pepper to taste
Instructions
- Prepare the Steak: Season the steak with salt and pepper. Sear in olive oil until cooked to your liking. Let rest, then slice thinly.
- Make the Chimichurri: Combine all chimichurri ingredients in a bowl, adjust seasoning, and set aside.
- Assemble the Quesadillas: Lay out tortillas, sprinkle with cheese, top with steak slices and chimichurri, add more cheese, and fold in half.
- Cook the Quesadillas: Cook each quesadilla until golden and cheese is melted on both sides.
- Serve: Slice into wedges and enjoy with extra chimichurri for dipping.
Notes
- Perfect for lunch, dinner, or as an appetizer.
- Chimichurri can be made ahead for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin-Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 520
- Sugar: 1g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 80mg
