Seared Steak Quesadillas

Seared Steak Quesadillaswith Poblano Salsa and Chimichurri

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
    Prep & cook time
    - minutes
    Cooking Skill
    By Chef Elana

    By Chef Elana

    Total Carb49g
    Total Fat56g
    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
    • parsley
    • grape tomatoes
      grape tomatoes
    • garlic
    • poblano chile
      poblano chile
    • steaks
    • red wine vinegar
      red wine vinegar
    • Cholula hot sauce
      Cholula hot sauce
    • flour tortillas
      flour tortillas
    • shredded Cheddar cheese
      shredded Cheddar cheese
    • Monterey Jack cheese
      Monterey Jack cheese

    What You'll Need

    • + 1 tablespoon olive oil
    • kosher salt
    • black pepper
    • 10" medium pan
    • blender or food processor (optional)
    • baking sheet