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Quesadillas de Asada & Chimichurri ft. Vista Hermosa

Tender skirt steak is marinated in Haven's Kitchen Herby Chimichurri, topped with Salsa Verde, and encased in Vista Hermosa's Flour Tortillas for an easy, delicious lunch.

Chef Tip: For an extra layer of smoky depth, consider grilling the tortillas briefly before assembling the quesadillas. This brings out a subtle charred flavor that enhances the dish.

Ingredients

Steps

STEP 1

Place the skirt steak in a bowl, and add Haven’s Kitchen Herby Chimichurri & fresh lime juice. Let the meat marinate for at least 2 hours

STEP 2

To make salsa verde, add tomatillos, white onion, jalapeños, and fresh cilantro in a blender and blend together

STEP 3

On a hot pan, plancha, or grill, season marinated steak with salt & pepper. Sear on both sides, cook, then let rest

STEP 4

Dice the steak in small cubes. In the meanwhile, heat up a Vista Hermosa Flour Tortilla on a pan or plancha

STEP 5

Add the Chihuahua or Monterrey cheese and let it melt. Assemble quesadilla and top with salsa verde, sliced avocado, and chopped cilantro + onions

Herby Chimichurri

A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…

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