Leftover Steak and Manchego Quesadillas with Chimichurri

Name: Leftover Steak and Manchego Quesadillas with Chimichurri
Ingredients: 2 teaspoons canola or other vegetable oil; Guacamole or Mexican crema, if desired, for garnish; 1½ tablespoon finely chopped red onion; 4 ounces thinly sliced rare or medium-rare hanger steak, blotted with paper towels; 3 tablespoons prepared or purchased Chimichurri; Canola or other vegetable oil, to brush pan; ⅓ cup chopped fresh cilantro leaves; ⅓ cup finely diced pineapple; Canola or other vegetable oil, to brush the pan; ⅛ teaspoon salt; Freshly ground pepper to taste; 1½ teaspoons agave nectar or to taste; 1 small jalapeño, membranes and seeds removed, minced; 1½ tablespoons freshly squeezed lime juice; 3 tablespoons finely diced red bell pepper; ½ cup coarsely shredded Manchego cheese; 2 (9- or 10-inch) whole wheat tortillas

Preparation info

Difficulty
Medium

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

With leftover Chimichurri, grilled steak or chicken, and shredded Manchego cheese, you can throw together this tasty quesadilla in no time. Want even more enticement? Add a dollop of bright-tasting, colorful pineapple-pepper-onion salsa on top. Or why not a spoonful of guacamole or Mexican crema to dress up your leftovers even more?

Ingredients

Main course
Leftovers

Ingredients

Method