Seared Steak Quesadillas

Seared Steak Quesadillas with Poblano Salsa and Chimichurri

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 recipe makes for a seriously impressive dinner.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 930
  • Protein 59g
  • Total Carb 60g
  • Total Fat 52g

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
  • 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
  • shredded Cheddar cheese
    • 4 ounces
    • shredded Cheddar cheese
  • shredded Monterey Jack cheese
    • 2 ounces
    • shredded Monterey Jack cheese
  • flour tortillas
    • 4
    • flour tortillas

What You’ll Need

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