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
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.
Notes
- Use leftover grilled steak for convenience.
- Brush tortillas with garlic butter for extra flavor.
- Customize with sautéed peppers or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin-American
Nutrition
- Serving Size: 1/2 quesadilla
- Calories: 480
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 29 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
