Go Back
+ servings
Steak Chimichurri Quesadillas | In Mama Maggie's Kitchen
Print Recipe
No ratings yet

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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Lunch
Cuisine: Latin
Servings: 4
Calories: 2105kcal


  • 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


  • 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!


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. 


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