Traditional chimichurri uses parsley and is thinned with a combination of oil and water. For a tortilla-friendly version, I’ve recommended that you only puree until it reaches a paste, not a creamy condiment. To use for other purposes (or to drizzle on top of the finished quesadilla), continue adding oil and/or water until the mixture thins.
¼ tsp salt
2 8-inch tortillas
1 cup Monterey Jack cheese, shredded
For the chimichurri:
1 cup cilantro leaves
1 small garlic clove
½ lime, juiced
1 tsp white wine vinegar
For the crema:
3 tbsp sour cream
1 small canend chipotle chili, minced
½ tsp adobo sauce from the can
pinch of salt
hit of lime juice
1. Combine the ingredients for the crema in a small bowl, set aside. This can be done days in advance.
2. In a mini food processor, pulse the cilantro, garlic, lime juice, and vinegar until roughly chopped. Add the olive oil in a steam until the mixture becomes a finely chopped paste (probably a little less than ¼ cup), but not too thin. Taste for seasoning and add salt accordingly. This can be stored in the fridge for a day or so.
3. In a small bowl, beat the eggs with the salt and cayenne.
4. On a cutting board arrange the tortillas side by side. Slather the chimichurri on each round, just enough to cover them with herbs but not make them soggy (you may have leftovers). Divide a 1/2 cup of cheese between the two tortillas.
5. In a small non-stick sauté pan, scramble the eggs over low heat until just coming together (they should still be rather wet). Spread the eggs between the two tortillas, cover with the remaining 1/2 cup cheese, and fold them in half, pressing down so they are glued together.
6. Clean out the pan and return it to the stove over high heat. Get the pan hot, then toast the tortillas (one at a time depending on the size of your pan) on both sides, until dark and crispy with cheese oozing out the sides.
7. Serve immediately with a generous dollop of chipotle crema and some extra cilantro leaves for garnish.