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!
- 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.
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