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Seared Steak Quesadillas

Seared Steak Quesadillas with Poblano Salsa and Chimichurri

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In this riff on a Mexican classic, flour tortillas are stuffed with seared steak and melty Cheddar and Monterey Jack, 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 quesadillas in the oven to eliminate the much-dreaded flip in the pan. Accompanied by a warm poblano and tomato salsa, this Popular Recipe 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

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

What You’ll Need

  • black pepper
  • kosher salt
  • olive oil
  • 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 (be sure to wash your knife, board, and hands after).

  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 Step 5.

  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. In a small bowl, mix together Cheddar and Monterey Jack to combine.

  4. Assemble and bake quesadillas

    Assemble and bake quesadillas

    Once rested, 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 evenly with half of cheese blend, then add steak and 1 teaspoon chimichurri. Finish with remaining cheese blend and remaining tortillas. Brush tops of quesadillas with 1 teaspoon olive oil each, then bake until golden and melty, 5-7 minutes.

  5. Make poblano salsa

    Make 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 serving plates and top with poblano salsa. Drizzle over a spoonful of chimichurri, and serve remainder alongside for dipping. Enjoy!

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