A flavorful quesadilla featuring grilled skirt steak tossed in a vibrant homemade chimichurri, layered with cheese between tortillas, and cooked until golden brown.
First, prepare the chimichurri by combining 1/2 cup finely chopped Italian parsley, 1/2 cup finely chopped cilantro, 1 tablespoon dry oregano, 1/3 cup extra virgin olive oil, 2 tablespoons fresh squeezed lime juice, 1 clove minced garlic, red pepper flakes, salt, and pepper to taste. Mix everything together and let it sit in the fridge for at least 5 hours, or preferably overnight.
Next, season 1.3 lbs of Churrasco (Skirt Steak) with olive oil, Adobo, Sazon, and Chipotle seasoning. Grill the steak to your liking, or sear it on the stovetop if you don't have a grill. Once cooked, let the steak rest for 5 to 10 minutes, then cut it into bite-sized cubes. Toss the steak cubes in a bowl with the prepared chimichurri until fully coated.
To assemble the quesadillas, heat a pan over medium heat with a little bit of oil. Place a burrito-sized tortilla in the pan, add a layer of shredded cheese (using half Oaxaca and half Mozzarella, or your preference), then add a layer of the chimichurri steak, followed by another layer of cheese, and finally, another tortilla on top. Each quesadilla requires 1.5 to 2 cups of shredded cheese in total. Cook both sides until golden brown. Once done, cut the quesadilla into triangles.
Serve the Chimichurri Steak Quesadillas with a side of sour cream and hot sauce. This recipe makes 2 to 3 quesadillas.
