If you’re searching for a dish that explodes with bold flavor, vibrant color, and ultimate comfort, let me tell you about my absolute favorite: the teak Quesadilla with Avocado Chimichurri. Imagine juicy, herb-marinated steak, creamy avocado chimichurri, melty Monterey Jack cheese, and tender onions, all grilled to perfection between golden tortillas. It’s a feast for your eyes and your taste buds, promising both a wow factor at the table and that cozy familiarity only a great quesadilla can offer—all with a zippy South American spin.

teak Quesadilla with Avocado Chimichurri Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the teak Quesadilla with Avocado Chimichurri lies in its simple, ultra-fresh ingredients that work together in pure harmony. Every element lends something special—herbs for brightness, cheese for comfort, and steak for umami richness—making this meal easy to pull off on any given night.

Fresh Parsley: Lends a vibrant, grassy flavor as the backbone of your chimichurri.
Fresh Cilantro: Offers a citrusy punch and gorgeous green color to your sauce.
Garlic: Brings an aromatic kick and depth to the chimichurri and avocado mixture.
Oregano: Earthy and fragrant, just a spoonful lifts your chimichurri.
Red Pepper Flakes: Optional, but adds the right touch of heat if you like a little spice.
Red Wine Vinegar: For a tangy, bright acidity that balances the flavors.
Olive Oil: Provides the classic rich base for the sauce and ties all the flavors together.
Salt and Pepper: Season to taste and enhance each layer of flavor.
Steak (Flank, Skirt, or Sirloin): Juicy and tender, these cuts soak up the marinade beautifully and grill in minutes.
Avocado: Creamy and buttery, it transforms the chimichurri into something luscious.
Lime Juice: Brightens the avocado, keeping it fresh and zingy.
Tortillas (10-inch): Soft and sturdy, perfect for holding all those flavorful fillings.
Monterey Jack Cheese: Smooth melting cheese that pulls everything together.
Sliced Onion: Offers sweet crunch and a nice bite in the finished quesadilla.

How to Make teak Quesadilla with Avocado Chimichurri

Step 1: Whip Up the Chimichurri Sauce

Start by gathering your herbs and alliums: simply mix chopped fresh parsley, cilantro, garlic, and oregano with a pinch of red pepper flakes if you’re feeling bold. Add in red wine vinegar and olive oil, then season generously with salt and pepper. Stir well, letting those flavors meld—it’s the heart of the teak Quesadilla with Avocado Chimichurri and absolutely worth the fresh prep.

Step 2: Marinate and Grill the Steak

Sprinkle your flank, skirt, or sirloin steak with salt and pepper, then slather on a few tablespoons of the chimichurri. Pop it in the fridge for at least half an hour so the marinade works its magic—the longer, the bolder! When you’re ready, grill the steak over medium-high heat for a few minutes on each side, until it’s perfectly charred outside and juicy within. Don’t skip the resting (5-10 minutes), then slice it thin—that’s your ticket to tender bites in every quesadilla slice.

Step 3: Make the Avocado Chimichurri

Take a ripe avocado, mash it smooth, and fold in some of that chimichurri plus a splash of lime juice. This quick twist turns the classic sauce into a creamy, punchy spread that creates a flavor bridge between the steak and cheese.

Step 4: Assemble and Cook Your Quesadilla

Heat a large skillet or griddle over medium heat. Place a tortilla down and layer on half the Monterey Jack cheese, the thinly sliced grilled steak, dollops of the avocado chimichurri, and a scattering of onion. Top with the rest of the cheese and the second tortilla. Cook for 2-4 minutes each side, pressing gently and flipping once golden and crisp—the cheese should be melted and gooey, the edges toasty and irresistible.

Step 5: Slice and Savor

Remove your quesadilla from the pan and let it rest for a minute before slicing into wedges. Serve immediately while the cheese is stretchy and the fillings are steamy for the best teak Quesadilla with Avocado Chimichurri experience.

How to Serve teak Quesadilla with Avocado Chimichurri

Garnishes

Nothing sets off a teak Quesadilla with Avocado Chimichurri better than a handful of fresh garnishes. Think extra chopped cilantro or parsley, a squeeze of lime, and a drizzle of leftover chimichurri sauce right over the top. Feel free to add sliced jalapeños or a sprinkle of flaky salt to really make those flavors pop.

Side Dishes

This quesadilla is plenty satisfying on its own, but it pairs beautifully with a light salad, spicy black beans, or corn on the cob. For a true fiesta spread, serve with pico de gallo, tangy pickled red onions, or a bowl of tortilla chips and salsa for extra crunch alongside your teak Quesadilla with Avocado Chimichurri.

Creative Ways to Present

For fun entertaining, cut the quesadilla into small triangles and serve as an appetizer platter. Skewer each piece with a toothpick, and offer guests little bowls of chimichurri and sour cream for dipping. Or try stacking quesadilla wedges with colorful slaw for a vibrant, Instagram-worthy twist on classic presentation.

Make Ahead and Storage

Storing Leftovers

Let any leftover teak Quesadilla with Avocado Chimichurri cool to room temperature, then store slices in an airtight container in the refrigerator for up to three days. If you have extra chimichurri or avocado chimichurri, keep those in separate jars to preserve their bright flavor and color.

Freezing

You can definitely freeze fully cooked quesadilla wedges. Layer them between pieces of parchment and place in a zip-top freezer bag. Freeze for up to a month—just know that the texture of the avocado chimichurri may soften a bit, but the flavors will still be fantastic.

Reheating

For the best results, reheat slices of your quesadilla in a skillet over low heat until the cheese is melted and the tortilla is crisp again. If you’re in a hurry, a few minutes in a toaster oven works wonders too—just avoid the microwave for best texture.

FAQs

Can I make the steak ahead of time?

Absolutely! Marinate and grill the steak a day in advance, then slice and refrigerate it. When it’s quesadilla time, just stack, assemble, and cook. It makes entertaining with teak Quesadilla with Avocado Chimichurri a total breeze.

What’s the best steak cut for this recipe?

Flank steak, skirt steak, or sirloin all grill up beautifully and stay juicy inside the quesadilla. Choose whichever looks freshest, and be sure to slice against the grain for the most tender bites.

Can I make this vegetarian?

Definitely! Swap the steak for sautéed mushrooms, roasted sweet potatoes, or grilled portobello strips for a hearty, vegetarian version that keeps all the vibrant flavors of teak Quesadilla with Avocado Chimichurri.

How spicy is the avocado chimichurri?

It’s as spicy as you want it to be! The red pepper flakes are completely optional, so taste as you go and add them slowly, or leave them out if you prefer a milder flavor.

Can I use a store-bought chimichurri?

You can, especially if you need a shortcut, but whipping up a quick fresh sauce makes all the difference here. Homemade adds that unmistakable zing and freshness to your teak Quesadilla with Avocado Chimichurri.

Final Thoughts

There’s just something magical about the bold flavors and gooey goodness tucked inside a teak Quesadilla with Avocado Chimichurri. I hope you feel inspired to treat yourself or your loved ones to this flavor-packed, colorful meal—you’ll want to put it on repeat all year long!

teak Quesadilla with Avocado Chimichurri Recipe

★★★★★

4.9 from 10 reviews

Author: anna
Total Time: 35 minutes
Yield: 2 servings 1x
Diet: Gluten Free

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Description

Enjoy the bold flavors of Argentina with this Chimichurri Grilled Steak Quesadilla featuring tender steak marinated in chimichurri sauce, creamy avocado chimichurri, and melted cheese, all sandwiched between crispy tortillas. It’s a fusion of South American and Mexican cuisines that will delight your taste buds!

Instructions

Chimichurri Grilled Steak: Prepare the chimichurri sauce by mixing parsley, cilantro, garlic, oregano, and red pepper flakes. Add vinegar and olive oil, season with salt and pepper. Marinate steak with the sauce. Grill steak until desired doneness.
Avocado Chimichurri: Mash avocado, mix with chimichurri sauce and lime juice. Adjust seasoning.
Chimichurri Grilled Steak Quesadilla: Heat a pan, layer tortilla with cheese, steak, avocado chimichurri, and onion. Top with more cheese and another tortilla. Cook until golden brown and cheese melts. Slice and serve hot.

Notes

You can customize the quesadilla with additional toppings like jalapenos or bell peppers.
For a vegetarian version, swap the steak with grilled vegetables or meat alternatives.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Grilling, Pan-Frying
Cuisine: Argentinian, Mexican