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.
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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. For a twist, try Cilantro Chimichurri.
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.
Table of Contents
Serve With
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.
As dessert, try these Chocolate Argentinian Alfajores.
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Steak Chimichurri Quesadillas
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
- ½ teaspoon salt
- Freshly ground black pepper
- 1 cup extra-virgin olive oil
- makes about 1 ½ 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
Nutrition
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