Acapulco Steak Quesadillas

with cheddar-jack cheese and red onion

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

A note about serious food allergies

Some ideas are so obvious, we wonder why we didn't have them earlier. These steak quesadillas are Exhibit A: an idea so good and so easy, it should have been on our very first menu. Well, we won't deny you any longer. These delicious quesadillas have all the classic flavors, such as spicy jalapeño, flavorful cilantro, and melted, gooey cheddar-jack cheese. All this, and meaty steak, make for a meal that shows our best ideas are yet to come.

In Your Box (serves 2)

  • 1 Red Onion
  • 1 Jalapeño Pepper
  • ¼ oz. Cilantro
  • 1 Roma Tomato
  • 1 Lime
  • 10 oz. Steak Strips
  • 1 Tbsp. Taco Seasoning
  • Info
    4 oz. Shredded Cheddar-Jack Cheese
  • Info
    2 oz. Sour Cream
  • Info
    6 Small Flour Tortillas

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    856
  • Carbohydrates
    57g
  • Fat
    46g
  • Protein
    52g
  • Sodium
    1677mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Halve and peel onion. Slice half into thin strips and cut other half into ¼" dice. Core tomato and cut into ¼" dice. Mince cilantro, leaves and stems. Zest and halve lime. Quarter one half and juice remaining half. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. Separate steak strips into a single layer and pat dry.

  • Step 2 - Make Pico de Gallo and Sear Steak
    2

    Make Pico de Gallo and Sear Steak

    Combine diced onion (to taste), half the cilantro, half the jalapeño (to taste) (reserve remaining of both for filling), tomato, 1 tsp. lime zest, 1 tsp. lime juice, and a pinch of salt and pepper in a mixing bowl. Set aside for flavors to marry, stirring occasionally. Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan and cook undisturbed until well-browned on one side, 2-3 minutes. Transfer to a plate. Steak strips will finish cooking in a later step. Reserve pan; no need to wipe clean.

  • Step 3 - Cook the Filling
    3

    Cook the Filling

    Return pan used to cook steak strips to medium-high heat and add ½ tsp. olive oil. Add sliced onion and remaining jalapeño (to taste) to hot pan. Stir often until onions are translucent, 3-4 minutes. Add steak and any accumulated juices, taco seasoning, and ¼ cup water. Bring to a simmer and stir constantly until water is completely absorbed, 2-3 minutes. Remove from burner and stir in remaining cilantro (reserve a pinch for garnish) and a pinch of salt. Transfer filling to plate. Wipe pan clean and reserve.

  • Step 4 - Cook the Quesadillas
    4

    Cook the Quesadillas

    Place tortillas on a clean work surface. Divide half the cheese between tortillas, then add filling. Top with remaining cheese. Fold tortilla over filling and press gently so it holds in place. Return pan used to cook filling to medium heat and add 1 tsp. olive oil to hot pan. Working in batches, place two or three quesadillas in pan (there should be no overlap). Cook until golden brown, 2-4 minutes per side. Repeat with remaining quesadillas, adding 1 tsp. olive oil for each batch.

  • Step 5 - Finish The Dish
    5

    Finish The Dish

    Halve quesadillas if desired. Plate dish as pictured on front of card, garnishing with reserved cilantro and serving pico de gallo and sour cream on the side. Squeeze lime wedges over to taste. Bon appétit!

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