Chimichurri Steak Quesadillas with Avocado Chimichurri: A Flavor-Packed Delight for Beginners
Chimichurri Steak Quesadillas take crispy, golden tortillas and stuff them with juicy, seasoned steak, melty cheese, and a vibrant avocado chimichurri sauce. This beginner-friendly recipe is the perfect balance of smoky, herby, and cheesy goodness in every bite! 🥩🧀🌿
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
Ingredients
Scale
- 2 large flour tortillas (10-inch, gluten-free if needed)
- 1 cup Monterey Jack cheese, shredded
- ½ cup chimichurri grilled steak, sliced
- ¼ cup avocado chimichurri
- ¼ cup onion, thinly sliced
Instructions
- Prepare the Chimichurri Steak
If you do not have pre-cooked chimichurri steak, start by marinating your steak with a simple chimichurri sauce made from olive oil, garlic, parsley, red wine vinegar, oregano, salt, and pepper. Let it sit for at least 30 minutes for the flavors to absorb. Grill or pan-sear the steak over medium-high heat for about 3-5 minutes per side until cooked to your preferred doneness. Allow the steak to rest for a few minutes before slicing it thinly against the grain. - Make the Avocado Chimichurri
Blend avocado with a small portion of chimichurri sauce until smooth. This creates a creamy, tangy spread that enhances the quesadilla’s overall texture. If you do not have a blender, you can mash the avocado with a fork and mix in the chimichurri sauce. - Assemble the Quesadilla
Heat a pan over medium heat. Place one tortilla in the pan. Sprinkle half of the shredded cheese evenly across the tortilla. Spread the sliced chimichurri steak over the cheese. Add a few spoonfuls of the avocado chimichurri and scatter the sliced onions on top. Sprinkle the remaining cheese over everything and place the second tortilla on top. - Cook the Quesadilla
Cook for about 2-4 minutes on one side until golden brown and crisp. Carefully flip the quesadilla using a spatula and cook for another 2-4 minutes until the other side is golden brown and the cheese has melted completely. - Slice and Serve
Remove the quesadilla from the pan and let it rest for a minute. Use a sharp knife or pizza cutter to slice it into triangles. Serve hot with extra avocado chimichurri or a side of salsa.
Notes
- How to Tell if the Steak is Cooked Properly
For medium-rare steak, the internal temperature should be around 135°F (57°C). If you prefer medium, aim for 145°F (63°C). For beginners without a meat thermometer, a simple trick is to press the steak with your finger. A soft texture means it is rare, while a firmer feel indicates a more well-done steak. - Preventing a Soggy Quesadilla
Avoid overloading the quesadilla with too many wet ingredients, as this can make the tortillas soggy. Use a thin layer of avocado chimichurri and ensure your steak is not dripping with excess marinade. - Easier Flipping
If flipping the entire quesadilla feels tricky, try making a half-moon quesadilla instead. Place all the ingredients on one side of the tortilla and fold it in half. This makes flipping much easier, especially for beginners. - Customizing the Texture
If you like a crunchier quesadilla, cook it slightly longer on lower heat to allow the tortilla to crisp up without burning. If you prefer a softer texture, cook it for less time over medium heat. - What to Do if the Tortilla Burns Too Quickly
If the tortilla starts browning too fast while the cheese has not yet melted, reduce the heat slightly and let it cook slower. You can also cover the pan with a lid for a minute to help the cheese melt faster.