Seared Steak Quesadillas

Seared Steak Quesadillaswith Poblano Salsa and Chimichurri

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
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
  • shredded Monterey Jack cheese
    shredded Monterey Jack cheese

What You'll Need

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