Ingredients
Scale
- 1/2 cup olive oil
- 1/4 cup chopped fresh cilantro
- 1 tsp dried oregano (or 1 tbsp fresh)
- 2 cups cooked and sliced steak
- 4 large flour tortillas
- 1 cup shredded cheese (Monterey Jack or Cheddar)
- 1 avocado, sliced
- Salt and pepper to taste
Instructions
- Prepare the Chimichurri Sauce: In a bowl, mix together the olive oil, chopped cilantro, and dried oregano to make your chimichurri sauce. Season with salt and pepper to taste.
- Assemble the Quesadillas: Heat a skillet over medium heat. Place one tortilla in the skillet and sprinkle half of it with shredded cheese. Layer the steak slices on top, followed by a drizzle of chimichurri sauce. Finish with another layer of cheese and fold the tortilla in half.
- Cook the Quesadilla: Cook until the tortilla is golden brown and the cheese is melted, about 3-4 minutes per side. You can add a bit more olive oil to the skillet if you desire extra crispiness.
- Serve Up: Remove from the skillet and cut into wedges. Serve warm, topped with fresh avocado slices and additional chimichurri sauce.
Notes
Consider swapping proteins or cheeses based on preferences. For a lighter option, use grilled chicken or roasted vegetables.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg