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Seared Steak Quesadillas

Seared Steak Quesadillas with Poblano Salsa and Chimichurri

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On the menu Apr 16 — Apr 22

In this elevated riff on a Mexican classic, Chef Elana’s stuffing flour tortillas with seared steak, melty cheese, and chimichurri, a tangy Argentinian herb sauce. We’re using cilantro, parsley, and a touch of Cholula to bring the heat, then baking the cheesy quesadillas in the oven to eliminate the much-dreaded flip in the pan. Accompanied by a warm poblano and tomato salsa, this is one seriously impressive twist.
    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    medium
    • Calories 880
    • Protein 58g
    • Total Carb 49g
    • Total Fat 56g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • cilantro
      • 1/4 ounce
      • cilantro
    • parsley
      • 1/4 ounce
      • parsley
    • grape tomatoes
      • 1/2 pint
      • grape tomatoes
    • garlic
      • 1 clove
      • garlic
    • poblano chile
      • 1
      • poblano chile
    • steaks
      • 2
      • steaks
    • red wine vinegar
      • 1 tablespoon
      • red wine vinegar
    • Cholula hot sauce
      • 1 packet
      • Cholula hot sauce
    • flour tortillas
      • 4
      • flour tortillas
    • shredded Cheddar cheese
      • 4 ounces
      • shredded Cheddar cheese
    • Monterey Jack cheese
      • 2 ounces
      • Monterey Jack cheese

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 10" medium pan
    • blender or food processor (optional)
    • baking sheet