Chimichurri chicken quesadillas

By Chef Mat from The Flying Pan

The usual spice mixture you would use for this dish would be a slightly spicier blend of cumin, coriander, paprika and cayenne pepper but the Eat Art Chimichurri spice had most of the ingredients and therefore I used it in this dish.

Chimichurri originates from Argentina and like the Brazilian Gaucho it was mainly used as a meat rub, usually mixed with a bit of oil and then rubbed into the meat. I have used it as a flavour throughout the whole dish and chicken can be substituted for steak, the red meat takes on the flavour better.


  • 600g skinless chicken breast, sliced
  • 4 baby carrot, julienned
  • 1 red onion, thinly sliced
  • 1 green bell pepper, sliced
  • 1 a red chilli, deseeded and finely diced
  • 2 clove garlic, minced
  • 2 a spring onion, chopped
  • 8 tbs crumbled feta
  • 5 tbs Eat Art Chimichurri seasoning
  • 2 tsp cumin
  • 2 tsp paprika
  • 3tbs olive oil
  • 4 medium sized wholegrain tortilla
  • 1lemon, cut into wedges
  • Fresh Coriander to serve


  1. Heat the oil in a non-stick skillet over a high heat.
  2. Add the onions, chilli, peppers, carrots and garlic to the pan and sauté for a couple minutes.
  3. Mix the Chimichurri, cumin and paprika with the chicken, making sure that all the chicken is covered, then add it to the vegetable mix, reduce the heat to a medium temperature and cook the chicken till tender.
  4. Heat another non-stick pan over a medium heat.
  5. Once the chicken is cooked, spoon the mixture over 1 half of a tortilla, then add the feta and spring onion then fold the tortilla, repeat  the process till you have 4 half-moon shaped quesadillas.
  6. Place two quesadillas in the pan at a time, cook for about two minutes a side or until golden and crispy.
  7. Remove from the heat and open them, squeezing the lemon over the filling, add some fresh coriander and close them again. Cut each quesadilla in half so you are left with 2 triangles and enjoy.
  8. These are best served hot with some chopped fresh avocado and a chunky tomato salsa.


My Impression:

I liked the subtle flavours of the spice, it really captures the flavours of what a Chimichurri should taste like. This particular spice is very versatile and could be used as an additive or flavour enhancer to a variety of different dishes. Add a little lemon juice to the spice to awake all the flavours and different components, especially the chilli, paprika and red bell pepper. Over all it is a very useful spice to have due to the various applications you can use it for.

For more information about chef Mat and the Flying Pan click here.


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