If you’re ready to take your quesadilla game to the next level, these Chimichurri Steak Quesadillas are exactly what you need. Imagine tender steak, packed with bold flavors from a tangy, herb-filled chimichurri sauce, all melted together with gooey cheese inside a crispy, golden tortilla. Every bite is a mouthwatering combination of savory, spicy, and fresh. Trust me, this is not your average quesadilla—it’s a flavor explosion that will have everyone at the table begging for more!

Why You’ll Love Chimichurri Steak Quesadillas

Name: Chimichurri Steak Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion (Argentinian
Ingredients: 1 lb flank steak; 1/4 cup chimichurri sauce (store-bought or homemade); 4 large flour tortillas; 1 1/2 cups shredded mozzarella cheese; 1 cup shredded cheddar cheese; 1 small onion, thinly sliced; 1 tbsp olive oil; Salt and pepper, to taste; Sour cream and salsa, for serving

Here’s why these quesadillas are a total game-changer:

Versatile: Whether you’re looking for a quick weeknight dinner, a fun party appetizer, or something to impress your guests, these quesadillas can do it all. They’re the perfect balance of hearty and fresh.

Budget-Friendly: You get restaurant-quality flavor without the high price tag. With just a few simple ingredients, you’ll have a dish that tastes gourmet.

Quick and Easy: This recipe comes together quickly, so you won’t have to spend hours in the kitchen. It’s the perfect meal for when you’re craving something flavorful but don’t have all day to cook.

Customizable: You can adjust the chimichurri to your taste—make it as garlicky, tangy, or spicy as you like! Plus, feel free to add extra toppings like sour cream, guacamole, or salsa for even more flavor.

Crowd-Pleasing: With juicy steak, fresh herbs, and gooey cheese all wrapped up in a crispy tortilla, these quesadillas are a guaranteed hit with everyone.

Ingredients in Chimichurri Steak Quesadillas

Here’s what you’ll need to make these irresistible quesadillas:

Steak: Flank steak or skirt steak are great choices. They cook quickly and are packed with flavor. The steak gets marinated in the chimichurri sauce, making it even more tender and flavorful.

Chimichurri Sauce: The heart and soul of this dish! A tangy, herby sauce made with parsley, cilantro, garlic, red wine vinegar, and olive oil. It’s the perfect match for steak and adds a fresh, zesty kick to the quesadillas.

Flour Tortillas: Soft flour tortillas that’ll hold all that goodness in place and get golden and crispy when grilled.

Shredded Cheese: A melty, gooey cheese like Monterey Jack, cheddar, or a Mexican blend works best to add richness and melt beautifully inside the quesadilla.

Olive Oil: For brushing the tortillas and grilling them to perfection, giving them that crispy golden finish.

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

Instructions

Here’s how to make these mouthwatering Chimichurri Steak Quesadillas:

Marinate the Steak: Start by marinating the steak in the chimichurri sauce. Simply combine the chimichurri ingredients in a bowl, then toss the steak in the sauce and let it marinate for at least 30 minutes—longer if you have time for maximum flavor.

Cook the Steak: Heat a grill or skillet over medium-high heat and cook the marinated steak for about 4-5 minutes per side, depending on how you like your steak cooked. Once it’s done, let it rest for a few minutes before slicing it thinly against the grain.

Assemble the Quesadillas: Heat a clean skillet over medium heat. Brush one side of a tortilla with a little olive oil and place it in the skillet, oiled side down. Layer half of the shredded cheese on top of the tortilla, followed by a generous amount of sliced steak. Then, spoon on some extra chimichurri sauce for that added kick. Top with the remaining cheese, then place another tortilla on top.

Grill the Quesadillas: Cook the quesadilla for about 2-3 minutes per side, pressing it down gently with a spatula to ensure the cheese melts and the tortilla gets golden and crispy. Repeat with the remaining tortillas and ingredients.

Serve and Enjoy: Slice the quesadilla into wedges and serve with your favorite sides like guacamole, sour cream, or salsa. Trust me, the chimichurri drizzle on top is the finishing touch that takes these quesadillas over the top.

Nutrition Facts:
Servings: 4
Calories per serving: 410
(put them as notes)

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

How to Serve Chimichurri Steak Quesadillas

These quesadillas are great on their own, but they can be paired with some extra sides to make the meal even more exciting. Serve them with a refreshing side salad, some crispy homemade fries, or some zesty guacamole for a truly satisfying meal. You can also offer up some tangy salsa or a cooling sour cream dip to complement the bold flavors of the chimichurri.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

– Steak Tip: For extra tenderness, make sure to slice the steak thinly and against the grain. This will give you those melt-in-your-mouth bites of beef.
– Chimichurri Tip: You can adjust the spice level by adding more or less red pepper flakes to the chimichurri sauce. If you like it extra garlicky, go ahead and add a little more garlic too!
– Make-Ahead: If you have extra chimichurri, you can store it in the fridge for up to a week and use it as a marinade for chicken, fish, or even veggies.
– Crispier Quesadillas: If you want an even crispier quesadilla, brush the tortillas with a bit of butter instead of olive oil before grilling.
– Leftovers: These quesadillas are perfect for leftovers! You can store them in the fridge for up to 2 days and reheat them in a skillet to keep them crispy.

FAQ’s

Can I use chicken instead of steak?
Absolutely! Chicken breasts or thighs can work well in this recipe. Just make sure to marinate and cook them thoroughly.
Can I make these quesadillas vegetarian?
Yes, you can easily make them vegetarian by swapping the steak for grilled vegetables like bell peppers, mushrooms, and zucchini.
Can I freeze leftover quesadillas?
Yes! To freeze, place the cooked quesadillas in a single layer on a baking sheet, freeze until solid, then store in an airtight container. Reheat in the oven for the best results.
What can I use if I don’t have chimichurri sauce?
You can substitute the chimichurri with a store-bought version or make a quick cilantro-lime sauce or even a simple vinaigrette with garlic, olive oil, and lemon juice.
Can I use corn tortillas instead of flour?
Definitely! Corn tortillas will give you a different texture and flavor, but they work great for quesadillas.
How can I make this dish spicier?
Add more red pepper flakes to the chimichurri sauce, or add sliced jalapeños to the quesadilla for an extra kick.
Can I add other fillings to the quesadillas?
Of course! Try adding some sautéed onions, peppers, or even a bit of avocado for added texture and flavor.
How do I keep the quesadillas crispy?
To keep them crispy, serve the quesadillas immediately after cooking, and avoid covering them with a lid, as it may cause the tortilla to soften.
Can I use pre-cooked steak?
Yes, if you have leftover cooked steak, simply slice it thinly and assemble the quesadillas as directed. Just make sure to warm it up in the skillet before serving.
What type of cheese is best for quesadillas?
Monterey Jack, cheddar, or a Mexican cheese blend work wonderfully because they melt beautifully and complement the steak perfectly.

Conclusion

These Chimichurri Steak Quesadillas are a whole new level of deliciousness. The juicy, flavorful steak paired with the fresh, zesty chimichurri sauce and melted cheese inside a crispy tortilla is truly a match made in heaven. Whether you’re serving them for a casual dinner or a fun gathering, they’re sure to be a hit. So, gather your ingredients and get ready for a quesadilla experience you won’t forget!

Chimichurri Steak Quesadillas

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chimichurri Steak Quesadillas combine tender, flavorful steak marinated in tangy chimichurri sauce with melted cheese, all tucked inside a crispy tortilla. This fusion dish brings together Argentine flavors with a classic Mexican favorite.

Author: Grace Sullivan
Prep Time: 10 minutes (plus marinating time)
Cook Time: 15 minutes
Total Time: 25 minutes (plus marinating time)
Yield: 4 servings 1x
Category: Main Course
Method: Grilling, Skillet
Cuisine: Fusion (Argentinian, Mexican)
Diet: Halal

Instructions

Marinate the flank steak in chimichurri sauce for at least 30 minutes, or up to 4 hours in the refrigerator.
Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade, season with salt and pepper, and cook for 4-5 minutes per side, or until the steak reaches your desired level of doneness.
Allow the steak to rest for a few minutes before slicing it thinly against the grain.
Heat olive oil in a skillet over medium heat and sauté the sliced onions until soft and caramelized, about 5-7 minutes. Remove from heat and set aside.
Place a tortilla in a skillet over medium heat. Layer one side of the tortilla with mozzarella, cheddar, caramelized onions, and sliced steak.
Top with the second tortilla and cook for 2-3 minutes, pressing down lightly to help the cheese melt and the tortilla crisp up. Flip the quesadilla and cook for an additional 2-3 minutes until both sides are golden brown and crispy.
Remove from the skillet and cut into wedges. Serve with sour cream and salsa on the side.

Notes

For a spicier kick, add sliced jalapeños or hot sauce to the quesadilla filling.
If you prefer a smokier flavor, you can grill the quesadillas instead of cooking them in a skillet.
Make the chimichurri sauce at home using parsley, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes.