I am so excited to share this awesome quesadilla recipe. But first, I hope you don’t mind indulging me for a minute. It’s been a while since I posted any pictures of Jill so I figured it was time to remedy that situation. She’s getting so big – she’ll be 4 months old in 4 days. Somehow, she seems to get cuter every day. I may be a little biased though.
Okay, thanks for the indulgence. Moving on to the Chimichurri Steak & Vegetable Quesadillas. These are so good! The combination of the sauteed veggies, steak, chimichurri sauce and cheese is mind-blowingly good. Trust me when I say you won’t be disappointed if you make this dish.
Chimichurri Steak & Vegetable Quesadillas
- 1 small yellow onion
- 1 red pepper
- 1/2 lb. mushrooms
- 1 lb. bottom round steaks (or other steak of choice)
- 2 T. butter
- 2 T. oil
- Salt & pepper, to taste
- 6 – 8 burrito-sized tortillas
- 2 c. shredded Monterey Jack cheese
- 1 c. chimichurri sauce
- Additional butter for cooking
Thinly slice onions, red peppers and mushrooms. Place in a plastic baggie or covered bowl and refrigerate until using. Thinly slice steak against the grain and refrigerate until using. (To make the steak slicing easier, stick it in the freezer for about 15 minutes first.)
Heat butter and oil in a large skillet. Add sliced veggies and cook for 3 minutes. Add sliced steak, season to taste with salt and pepper and cook until steak is cooked, about 5-8 minutes, depending on the thickness of your slices.
Cover and refrigerate until using.
+ about 10 minutes cooking time Top half of each tortilla with some cheese. Spoon some of the veggie and steak combination on top. Dollop some chimichurri sauce on top and then cover with more cheese.
Fold the tortillas in half. Melt some butter in a large skillet or on a griddle. Cook the quesadillas for about 5 minutes on each side, until golden brown and cheese is melted.
Cut into wedges and serve. If you have any chimichurri sauce, you can serve that with the quesadillas for dipping.