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Chimichurri Steak Quesadilla

Yield: 4 servings
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Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/2 cup cilantro
  • 1/2 cup fresh parsley
  • 1 clove garlic
  • 1/2 tablespoon white wine vinegar
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • 1 lb. uncooked trimmed top round steak
  • 4 Mission carb smart flour tortillas
  • 1/2 cup part-skim mozzarella cheese, shredded

Instructions

  • Add the fresh cilantro, fresh parsley, extra virgin olive oil, garlic, white wine vinegar, dried oregano, and salt to a mini food processor.
  • Pulse approximately 5 times. You don't want it to become liquified, but you want to make sure the garlic is chopped.
  • Season the steak with salt and pepper. Cook the steak in a frying pan or grill then let it rest for 5 minutes. Cut the steak into thin slices.
  • Lay a tortilla on a flat work surface. Spread the chimichurri sauce over half of the tortilla.
  • Arrange the thinly sliced steak evenly over the chimichurri covered section. Top the steak with the shredded mozzarella cheese and fold the tortilla in half.
  • Preheat a nonstick skillet over medium heat. Spray the pan with nonstick cooking spray and place the folded tortilla in the pan. Cook for 2-3 minutes on each side or until the tortilla is golden-brown. Once both sides are golden, remove the quesadilla from the pan and repeat with the remaining ingredients.