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    Home » Recipes » Mexican » Steak Chimichurri Quesadillas

    Steak Chimichurri Quesadillas

    Last Updated November 9, 2022. Originally Posted October 19, 2015 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    If you're looking for a recipe to really blow your tastebuds away, this is it! Cheesy and meaty with a lemon and herb sauce. These Steak Chimichurri Quesadillas are SO yummy!
    Jump to Recipe Print Recipe

    Disclosure: This post contains affiliate links, which means I receive a commission if you make a purchase using some (not all) of the links below.

    Steak Chimichurri Quesadillas

    One of my brothers called these Steak Chimichurri Quesadillas as the BEST thing he ever tasted. That was the best compliment he ever gave me, especially considering all the nicknames he had for me growing up. I have quite a few friends from Argentina, and I absolutely love their food. Their accent is great too. Have you ever heard them talk? They sound like they are singing… tiene un ritmo… and they pronounce things differently.

    For example: “ya” meaning “now”

    Mexican Spanish, we pronounce: “Ya”
    Argentine Spanish, they pronounce: “Sha”

    And the chimichurri sauce…. ROCKS! The first time I had it, I smelled like garlic for days. No vampires in my house, fo sho! No worries. My recipe doesn’t have as much garlic. I am also making this chimichurri sauce using lemon juice. Some people use red wine vinegar. I say: use whatever floats your boat. When life gives you lemons, I make chimichurri sauce.

    Serving Chimichurri Sauce with a spoon

    I’m also using flour tortillas because that’s what I had on hand. If you want to use corn for your quesadillas, that’s fine too. Quesadillas in Mexico are typically made from corn tortillas. As a kid, I didn’t know any different. Then one day, I went to a Mexican restaurant and learned that they could be made from flour tortillas. Mind blown! Here’s a trick: put the flour tortilla down on the griddle first, then the cheese, then the meat mixture. It will be easier to turn later because the cheese will act like glue. Put the flame down on LOW.

    Chimichurri Steak Quesadillas Served in a Plate

    Latin Humor Alert: I once asked an Argentine friends, “¿Nos vamos en bola?” For Mexicans, this means “Are we going in a group?” She nearly slapped me. I later learned that “bola” means “naked” in Argentina, and she thought I was asking her if we were going naked. LOL.

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    Steak Chimichurri Quesadillas | In Mama Maggie's Kitchen

    Steak Chimichurri Quesadillas

    If you're looking for a recipe to really blow your tastebuds away, this is it! Cheesy and meaty with a lemon and herb sauce. These Steak Chimichurri Quesadillas are SO yummy!
    No ratings yet
    Print Pin Rate
    Course: Dinner, Lunch
    Cuisine: Latin
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 2105kcal
    Author: Maggie Unzueta

    Ingredients

    • Chimichurri Sauce:
    • 1 cup packed Italian parsley leaves
    • 1 cup packed cilantro
    • 3 garlic cloves minced
    • 4 teaspoons dried oregano
    • Juice of 1 lemon
    • pinch of cayenne or pinch of red pepper flakes
    • 1/2 teaspoon salt
    • Freshly ground black pepper
    • 1 cup extra-virgin olive oil
    • makes about 1 1/2 cups
    • For the Quesadillas:
    • 2 tablespoons olive oil
    • 4 cups leftover steak or pot roast chopped
    • 1 cup chimichurri sauce
    • 1 onion sliced
    • 8 flour tortillas
    • 2 cups shredded Jack cheese

    Instructions

    • Mix all the ingredients for the chimichurri sauce and set aside. Adjust the amount of garlic to your taste.
    • In a medium-sized pan, heat the olive oil.
    • Add the meat and onion.
    • Cook until meat is cooked through, and the onion is translucent.
    • Turn off the heat, and mix the meat with the chimichurri sauce.
    • Place a flour tortilla on a skillet.
    • Add cheese, meat mixture, and top with another tortilla.
    • Reduce flame to low.
    • Cook for 2 minutes on each side.
    • Serve with remaining chimichurri sauce.
    • iBuen Provecho!

    Notes

    Instead of flour tortillas you can use corn
    Here’s a trick: put the flour tortilla down on the griddle first, then the cheese, then the meat mixture. 

    Nutrition

    Calories: 2105kcal | Carbohydrates: 38g | Protein: 274g | Fat: 88g | Saturated Fat: 32g | Cholesterol: 802mg | Sodium: 1929mg | Potassium: 4184mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1945IU | Vitamin C: 23.8mg | Calcium: 587mg | Iron: 27.6mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Steak Chimichurri Quesadillas

    Filed Under: Mexican

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

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