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
Scale
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
