Meal Kit

Acapulco Steak Quesadillas

with cheddar-jack cheese and red onion

Prep & Cook Time: 35-45 min.

Difficulty Level: Easy

Spice Level: Spicy

Cook Within: 6 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • 1 Red Onion
  • Info
    6 Small Flour Tortillas
  • 1 Roma Tomato
  • Info
    3 oz. Shredded Cheddar-Jack Cheese
  • 1 Lime
  • Info
    2 oz. Sour Cream
  • 1 Jalapeno Pepper
  • ¼ oz. Cilantro
  • 1 Tbsp. Taco Seasoning
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using ground beef, follow same instructions as steak strips in Step 2, breaking up meat with a spoon. Wipe pan clean before Step 3. Follow same instructions as steak strips in Step 3, cooking until no pink remains.

  • If using ground turkey, follow same instructions as steak strips in Step 2, breaking up meat with a spoon, 5-6 minutes. Wipe pan clean before Step 3. Follow same instructions as steak strips in Step 3, cooking until no pink remains.

  1. 1

    Prepare the Ingredients

    Halve and peel onion. Slice one half into thin strips and cut other half into 1/4" dice.

    Core tomato and cut into 1/4" dice.

    Mince cilantro (no need to stem).

    Zest and halve lime. Cut one half into wedges 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.

  2. 2

    Make Pico de Gallo and Sear Steak Strips

    In a mixing bowl, 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. 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.

  3. 3

    Cook the Filling

    Return pan used to cook steak strips to medium-high heat and add 1/2 tsp. olive oil. Add sliced onion (to taste) 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 1/4 cup water. Bring to a simmer. Once simmering, 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 to a plate.

    Wipe pan clean and reserve.

  4. 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.

  5. 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 for dipping. Squeeze lime wedges over to taste. Bon appétit!

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