Argentine Steak Quesadilla
Ingredients
- 1 12″ tortilla
- 4 ounces Grilled or seared skirt steak (season with toasted cumin, salt and pepper) — cooked and diced
- 2 ounces SupHerb Farms Fusions® Chimichurri SRP
- 4 ounces Shredded jack or quesadilla cheese
- 1/2 ounce Butter — softened
- 1 dollop Sour cream — for garnish
- 1 dollop Pico de gallo — for garnish
- 3 ounces Shredded lettuce — for garnish
Categories
- Categories: Argentinian, Latin, Mexican, South American
- Ingredients: Beef, Entrees
Preparation
- Cook steak, let set for 5 minutes, then dice and mix with SupHerb Farms Fusions® Chimichurri SRP. Set aside.
- Spread butter on one side of tortilla, place butter side down on flat grill. Add cheese and diced steak/chimichurri mixture to half of tortilla then fold over.
- Cook until tortilla is golden brown and crispy, then turn and brown other side.
- Remove from heat, let cool for 1 minute.
- Slice and garnish with shredded lettuce, pico de gallo, and sour cream.
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