Chimichurri Steak Quesadillas

If you’ve ever dreamed of a quesadilla that’s bursting with flavor, look no further than these Chimichurri Steak Quesadillas! Imagine perfectly seared steak, loaded with vibrant chimichurri sauce, all tucked between crispy, golden tortillas with melty cheese. Every bite is an explosion of juicy steak, zesty herbs, and that irresistible cheesiness. This dish is the perfect fusion of a classic quesadilla with bold, Argentinian-inspired flavors. Whether you’re making them for a quick dinner or a fun weekend meal, these quesadillas are sure to wow your taste buds.

Trust me, these won’t last long on the plate! You’ll be devouring them before you even have a chance to blink.

Why You’ll Love Chimichurri Steak Quesadillas

Flavor-packed: The chimichurri sauce brings a fresh, tangy punch to the steak that’s just chef’s kiss. It’s vibrant, herbaceous, and just the right balance of heat and acidity.

Easy and Quick: You don’t have to spend hours cooking to get big flavors. These quesadillas come together in under 30 minutes, making them perfect for a busy weeknight or a quick lunch.

Customizable: You can easily switch up the ingredients. Add extra veggies like bell peppers or onions, swap out the steak for chicken, or go all in with a variety of cheeses.

Comfort Food with a Twist: You’re familiar with the classic quesadilla, but this version takes it to the next level. Crispy, cheesy, and savory, with that chimichurri flair!

Ingredients in Chimichurri Steak Quesadillas

Here’s the lineup of ingredients that will make your quesadillas unforgettable:

For the Chimichurri Sauce:

• Fresh parsley (the star of the sauce, bringing brightness!)
• Fresh cilantro (adds a bit of citrusy freshness)
• Garlic (for that punch of flavor)
• Red wine vinegar (adds acidity to balance everything out)
• Olive oil (to bring it all together)
• Crushed red pepper flakes (for a touch of heat)
• Salt and pepper (to taste)

For the Steak and Quesadillas:

• Flank steak (or your choice of steak, thinly sliced)
• Flour tortillas (for that perfect quesadilla crunch)
• Shredded mozzarella cheese (because melty cheese is a must!)
• Shredded cheddar cheese (adds that cheesy goodness)
• Olive oil (for cooking the steak and the quesadillas)

Note: The full ingredients list, including measurements, is provided in the recipe card directly below.

Instructions

Ready to dive in? Let’s make these Chimichurri Steak Quesadillas step by step!

Step 1: Prepare the Chimichurri Sauce

In a food processor or blender, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, crushed red pepper flakes, salt, and pepper. Pulse until everything is finely chopped and well combined. Taste and adjust the seasoning if needed. Set aside.

Step 2: Cook the Steak

Heat a little olive oil in a large skillet over medium-high heat. Add the thinly sliced steak and cook for about 3-4 minutes per side, or until it’s nicely seared and cooked to your preferred doneness. Remove the steak from the skillet and set aside to rest for a couple of minutes before slicing it into bite-sized pieces.

Step 3: Assemble the Quesadillas

Place a tortilla in the same skillet over medium heat. Sprinkle a generous amount of mozzarella and cheddar cheese on one half of the tortilla. Add some of the sliced steak and drizzle with chimichurri sauce. Fold the tortilla over to create a half-moon shape.

Step 4: Cook the Quesadillas

Cook the quesadilla for about 2-3 minutes per side, pressing it gently with a spatula to ensure the cheese melts and the tortilla gets crispy. Flip it carefully and cook until both sides are golden brown and the cheese is ooey-gooey.

Step 5: Slice and Serve

Remove the quesadilla from the skillet and let it cool for a minute before slicing it into wedges. Serve with extra chimichurri sauce on the side for dipping, and maybe a little sour cream or guacamole if you’re feeling extra indulgent!

Nutrition Facts

Servings: 4
Calories per serving: ~450–500 (depending on ingredients used)

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Chimichurri Steak Quesadillas

These quesadillas are perfect on their own, but they’re even better with a few sides to round out the meal:

Fresh Salsa or Pico de Gallo: The fresh, tangy flavors of salsa complement the richness of the quesadillas perfectly.

Guacamole or Sour Cream: Creamy and cooling, these dips are the perfect match for the bold, savory steak.

Mexican Street Corn (Elote): Grilled corn slathered with mayo, cheese, and chili powder makes a great side to these quesadillas.

Crisp Salad: A simple green salad with lime vinaigrette adds some lightness and freshness to balance the richness of the quesadillas.

Additional Tips

Adjust the Heat: If you like things spicy, add extra crushed red pepper to the chimichurri sauce or drizzle some hot sauce on top of your quesadillas.

Use Leftover Steak: This is a great way to use up leftover steak from the night before. Just slice it up and toss it into your quesadillas!

Try a Different Meat: Not a fan of steak? Swap it out for grilled chicken or even shrimp for a delicious variation.

Make It Vegetarian: You can totally make these quesadillas vegetarian by skipping the meat and loading them up with veggies like roasted peppers, onions, and mushrooms.

Grill Your Tortillas: If you want to take it up a notch, you can grill the tortillas for an extra crispy and smoky flavor.

FAQ Section

Q1: Can I use a different type of steak?
A1: Yes! Flank steak works great because it’s tender and easy to slice thinly, but you can also use skirt steak, sirloin, or ribeye for extra flavor.

Q2: Can I make this recipe ahead of time?
A2: You can prep the chimichurri sauce and cook the steak ahead of time. Just assemble and cook the quesadillas when you’re ready to eat!

Q3: Can I bake these quesadillas instead of frying?
A3: Yes! Place the assembled quesadillas on a baking sheet and bake at 400°F (200°C) for about 8-10 minutes, flipping halfway through until golden and crispy.

Q4: How can I store leftovers?
A4: Store leftover quesadillas in an airtight container in the fridge for up to 2 days. To reheat, place them in a skillet over medium heat until crispy again, or bake them in the oven for a few minutes.

Q5: Can I make this recipe gluten-free?
A5: Yes! Simply swap out the flour tortillas for gluten-free tortillas.

Q6: Can I freeze these quesadillas?
A6: Yes! Freeze the cooked quesadillas in a single layer, then transfer them to a freezer bag. To reheat, bake in the oven at 375°F (190°C) until heated through and crispy.

Q7: How can I make the chimichurri sauce more tangy?
A7: Add a little more vinegar or squeeze in some fresh lime juice to amp up the tanginess.

Q8: Can I add veggies to these quesadillas?
A8: Absolutely! Sautéed bell peppers, onions, or mushrooms would make a great addition to the steak and chimichurri.

Q9: How can I make the quesadillas spicier?
A9: Add more sriracha or some chopped jalapeños to the chimichurri sauce for an extra kick.

Q10: How long do the chimichurri steak quesadillas last?
A10: They’re best eaten fresh, but you can store leftovers in the fridge for up to 2 days. Just reheat them in a skillet to bring back the crispiness.

Conclusion

These Chimichurri Steak Quesadillas are packed with bold flavors that will have your taste buds dancing! The combination of juicy steak, melty cheese, and the fresh, tangy chimichurri sauce makes these quesadillas something truly special. Easy to make and full of flavor, they’re the perfect meal for any occasion—whether you’re feeding a crowd or just treating yourself to something delicious. Give them a try, and I promise, you’ll be hooked!

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