If you crave the ultimate marriage of bold, zesty flavor with gooey, cheesy comfort, you’re going to fall head-over-heels for Chimichurri Steak Quesadillas! This vibrant twist on a Tex-Mex classic fuses juicy, savory steak with the punchy freshness of chimichurri sauce, all hugged between crispy, golden tortillas oozing with melted cheese. It’s that kind of easy, crowd-pleasing recipe you’ll turn to for quick weeknight dinners, laid-back gatherings, or any time you want a taste adventure that’s as fun to make as it is to eat.

Chimichurri Steak Quesadillas Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chimichurri Steak Quesadillas truly shines through their simple, high-impact ingredients. Each element does more than just fill up the list — it brings flavor, color, or texture that makes every bite memorable.

Steak (8 ounces, cooked and thinly sliced): Tender, savory steak is the star and provides rich, meaty flavor—leftovers work perfectly!
Flour tortillas (4 large): These are the golden, crispy vessels that hold all that deliciousness and get perfectly crisp in the skillet.
Monterey Jack or mozzarella cheese (1 1/2 cups, shredded): Use a melty cheese for that classic queso pull and creamy bite.
Chimichurri sauce (1/2 cup): This Argentinean classic brings vivacious color, tang, and herbal brightness to cut through the richness.
Red onion (1/4 cup, thinly sliced): Adds a little sharp crunch and sweetness that perks up every bite.
Olive oil (1 tablespoon): A quick brush in the pan delivers a gorgeous golden finish and subtle flavor boost.
Salt and black pepper (to taste): These everyday essentials let you dial up perfect seasoning.
Optional: Sour cream or extra chimichurri (for dipping): Cool and creamy or bright and punchy — choose your own dipping adventure!

How to Make Chimichurri Steak Quesadillas

Step 1: Prep Your Skillet

Start by heating a large skillet or flat griddle over medium heat. Add a brush of olive oil to keep your tortillas from sticking and help them crisp up to a perfect golden brown. This is the base for all that melting magic to come.

Step 2: Assemble the Layers

Lay two tortillas flat and sprinkle a generous half of your shredded cheese over each. On top of the cheese, scatter the thinly sliced steak, followed by the red onion. Drizzle each tortilla with a vibrant ribbon of chimichurri sauce. Finish with the rest of the cheese, season with a pinch of salt and black pepper, and then crown each with the remaining tortillas.

Step 3: Toast and Melt

Carefully transfer each assembled quesadilla to your hot skillet. Cook for 3 to 4 minutes on the first side, pressing gently with a spatula so everything melds together and the tortilla takes on a beautiful golden color. Flip and cook the other side for another 3 to 4 minutes until the cheese is gloriously melted and the steak is warmed through.

Step 4: Rest and Slice

Transfer your finished quesadillas to a cutting board and let them rest for just a minute—this helps the cheese set slightly, so you get neat wedges with every cut. Slice each quesadilla into wedges and get ready for the main event!

Step 5: Serve with Dips

Present your Chimichurri Steak Quesadillas hot and fresh, with a side of tangy sour cream or an extra drizzle of that bright, herby chimichurri. Every bite is a festival of textures and flavors that beg for a second helping.

How to Serve Chimichurri Steak Quesadillas

Garnishes

Give your quesadillas a finishing flourish! A scattering of fresh cilantro, a few pickled red onions, or a squeeze of lime juice will enhance the flavors and add a pop of color. Don’t hesitate to offer a little extra chimichurri or salsa on the side for even more punch.

Side Dishes

These quesadillas happily share the plate with so many sides. Try them with a crisp green salad, zesty street corn, Mexican rice, or a refreshing cucumber and tomato salad for a complete, satisfying meal bursting with variety.

Creative Ways to Present

Create a build-your-own quesadilla bar for your next gathering! Set out bowls of add-ins, like sautéed mushrooms, bell peppers, jalapeños, or avocado, alongside extra cheese and chimichurri. Let everyone customize their own Chimichurri Steak Quesadillas masterpiece, then cut them into triangles for the perfect finger food that’s as fun to eat as it is to build.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra wedges (lucky you!), let the quesadillas cool completely, then wrap them tightly or place them in an airtight container. Refrigerated, they’ll stay tasty for up to two days, making them a fantastic option for a quick snack or lunch the next day.

Freezing

Chimichurri Steak Quesadillas actually freeze quite well! Once fully cooled, wrap individual slices in parchment or foil and stash them in a freezer bag. They’ll keep for a month. When you’re ready for a fiery flavor fix, just pull out what you need—no thawing required.

Reheating

To keep that irresistible crispiness, reheat leftover quesadillas in a skillet over medium-low heat for a couple of minutes per side, or pop them in a 350°F oven until hot. If you’re in a rush, a minute in the microwave works, but you might lose a bit of the crunch.

FAQs

Can I use a different kind of cheese?

Absolutely! Monterey Jack and mozzarella melt beautifully, but pepper jack brings some spice, cheddar adds a classic bite, or even a mix of cheeses works wonderfully. Use what you love and experiment for different flavor twists.

What’s the best steak to use for Chimichurri Steak Quesadillas?

Leftover steak, like grilled flank, skirt, or even ribeye, will make your quesadillas extra indulgent. Just be sure to slice it thinly against the grain for the absolute best texture in every bite.

Can I make them vegetarian?

Definitely! Swap the steak for sautéed mushrooms, roasted peppers, or even marinated tofu to keep these quesadillas just as satisfying and full of vibrant flavor.

What if I don’t have chimichurri sauce?

If you’re in a pinch, try a mix of fresh parsley, garlic, olive oil, red wine vinegar, and a touch of oregano. Or, use your favorite herbaceous green sauce—pesto, salsa verde, or even zhoug can give a similar lively kick.

How do I prevent my quesadillas from getting soggy?

The key is to use a hot skillet and avoid overfilling. Let them rest a minute before slicing so the cheese sets, and if storing, lay parchment between slices to keep them crisp when reheating.

Final Thoughts

There you have it—everything you need to whip up Chimichurri Steak Quesadillas that taste as vibrant as they look. Whether you’re livening up a weeknight dinner or dazzling friends at a casual get-together, this recipe never fails to spark joy around the table. Gather your ingredients, fire up the skillet, and make these unforgettable quesadillas tonight!

Chimichurri Steak Quesadillas Recipe

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4.6 from 27 reviews

Author: admin
Total Time: 18 minutes
Yield: 2 quesadillas 1x
Diet: Vegetarian

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Description

These Chimichurri Steak Quesadillas are a delightful fusion of Latin flavors and cheesy goodness. Perfect for using up leftover steak, these quesadillas are packed with tender meat, tangy chimichurri sauce, and gooey cheese, all sandwiched between crispy tortillas.

Ingredients

Scale

Cheesy Steak Quesadillas:

8 ounces cooked steak (thinly sliced)
4 large flour tortillas
1 1/2 cups shredded Monterey Jack or mozzarella cheese
1/2 cup chimichurri sauce
1/4 cup red onion (thinly sliced)
1 tablespoon olive oil
Salt and black pepper to taste
Optional: sour cream or extra chimichurri for dipping

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Instructions

Prepare the Quesadillas: Heat a skillet or griddle, brush with olive oil. Layer tortillas with cheese, steak, onion, and chimichurri. Top with more cheese, season, and cover with another tortilla.
Cook the Quesadillas: Cook each side for 3–4 minutes until golden and cheese melts. Rest for 1 minute before slicing into wedges.
Serve: Enjoy hot with sour cream or extra chimichurri.