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

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?