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Seared Steak Quesadillas

Seared Steak Quesadillas with Poblano Salsa and Chimichurri

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In this elevated riff on a Mexican classic, flour tortillas are stuffed with seared steak and melty cheese, then drizzled with 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 encore dish makes for a seriously impressive dinner.
Serving size
Prep & cook time
Cooking Skill
  • 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

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450ºF. Rinse all produce. Pick cilantro and parsley leaves, discarding stems—and if you don't have a blender or food processor for making the chimichurri, chop herbs as finely as possible. Halve tomatoes. Mince garlic. Halve poblano lengthwise, discarding seeds and stem, then cut into ¼-inch dice. As with all spicy chiles, always wash your knife, board, and hands after prepping.

  2. Sear Steaks

    Sear Steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate, and set aside to rest for about 5 minutes. Rinse pan, wipe clean, and reserve for cooking salsa.

  3. Make Chimichurri

    Make Chimichurri

    While steaks rest, in a blender or food processor, combine red wine vinegar, Cholula, cilantro, parsley, garlic, 3 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Blend until smooth. Alternatively, finely chop herbs and place in a medium bowl, then whisk in remaining sauce ingredients to combine. Set aside.

  4. Make Quesadillas

    Make Quesadillas

    Cut steaks against the grain into ¼-inch slices. Rub a baking sheet with 2 teaspoons olive oil, then add 2 tortillas, side by side. Layer each with ¼ of Cheddar, ¼ of Monterey Jack, half of sliced steak, and 1 teaspoon chimichurri. Finish with remaining cheeses and remaining tortillas. Brush tops of quesadillas with 1 teaspoon olive oil each, then bake until golden and melty, 5-7 minutes. Set aside.

  5. Cook Poblano Salsa

    Cook Poblano Salsa

    While quesadillas bake, heat 2 teaspoons olive oil in pan from steaks over medium-high heat. When oil is shimmering, add poblano and sauté, stirring, until soft, about 5 minutes. Add tomatoes and season with ½ teaspoon salt and pepper as desired. Cook until vegetables are very soft, about 3 minutes more. Remove pan from heat.

  6. Plate Steak Quesadillas

    Plate Steak Quesadillas

    Using a thin spatula, carefully loosen quesadillas from baking sheet and transfer to cutting board. Cut into quarters. Divide seared steak quesadillas between plates and top with poblano salsa. Drizzle over a spoonful of chimichurri, and serve remainder alongside for dipping. Enjoy!

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