Chimichurri Steak Quesadillas

Alright, folks! Dig in your heels, peel your eyes, and perk up those taste-buds because today we’re getting bold and feisty with some Chimichurri Steak Quesadillas. Packed with tender steak, tangy chimichurri and gooey cheese all snug inside a toasty tortilla ��� it���s the perfect mixture of stick-to-your-ribs comfort while being bang-on flavorful.

Perfect for both quick lunches, supper with friends, or basically any social gathering where you want to make stomachs growl in anticipation as the smell wafts tantalizingly, you just can’t go wrong. Trust me, this Chimichurri Steak Quesadillas recipe is definitely one for the books and a guaranteed crowd-pleaser.

Now, let’s make sure we got the numbers sorted:

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 6 quesadillas
• Yield: 6 servings

Alright! Enough chit-chat. Let���s roll up our sleeves and dive into this recipe!

Ingredients & Equipment You’ll Need

• 2 cups Chopped Steak
• 1 cup Chimichurri Sauce
• 6 whole Wheat Tortillas
• 2 cups Shredded Cheese
• 1 tablespoon Olive Oil

For this recipe, you’re gonna need a frying pan and a mixing bowl.

Steak is the star of this dish, providing a hearty, satisfying bite while the smothering chimichurri sauce adds the zesty punch to wake up your pallet. I recommend using cheddar cheese for that classic quesadilla comfort, but feel free to experiment with any cheese of your choice.

How To Make Chimichurri Steak Quesadillas

1. Firstly, you want to marinate your chopped steak in chimichurri sauce then set aside for 10 minutes letting the flavors sync.
2. Then, heat your olive oil in a frying pan. Add in the steak and cooking until done to your liking.
3. Lay out your tortillas and evenly distribute the steak before piling on shredded cheese. Fold each one in half.
4. Cook each quesadilla in a pan over medium-high heat until golden brown and cheese is melted.

Tips For The Best Results

• Try using high-quality beef for the steak, it really elevates the flavors in the dish.
• I recommend letting the steak marinate in the chimichurri for at least 10 minutes to get more flavor.

Storage Tips

• Store the leftover quesadillas in an airtight container and refrigerate. They’ll last for a couple of days!
• You can also freeze them and just reheat when you���re ready to eat them.

Frequently Asked Questions

Q : Can I make this vegetarian?
A : Absolutely! You can replace the steak with a hearty veggie like Portabello mushrooms.

Q : Can we use any other sauce in place of chimichurri?
A : The chimichurri really adds a unique kick in this dish, but if you’d like to experiment, a tangy BBQ sauce should work too.

Q : What cheese would you recommend for this recipe?
A : If you can’t find cheddar, Monterey Jack cheese will do wonders too!

Q : How long will they stay fresh in the fridge?
A : They should stay good up to two days.

Q : Can I use chicken instead of steak?
A : Of course, chicken works well with chimichurri too!

Nutritional Facts of Chimichurri Steak Quesadillas

Per serving, Chimichurri Steak Quesadillas include about:

• Calories: 350
• Protein: 18g
• Fat: 20g
• Carbs: 25g

Wrapping this up, these Chimichurri Steak Quesadillas are genuinely a must-try. Not only are they a feast for your tastebuds but also a fun twist on a classic. Plus, they can be a fantastic way to use any leftover steak. Serve it up with some sour cream and guacamole on the side, and you’re in for a treat. Enjoy and let me know how you liked it!