All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Core tomato and cut into ¼" dice.
Mince cilantro (no need to stem).
Zest and halve lime. Cut one half into wedges and juice remaining half.
Halve and peel onion. Slice one half into thin strips and cut other half into ¼" dice.
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.
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, 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.
Cook the Filling
Return pan used to cook steak strips to medium-high heat and add ½ tsp. olive oil. Add sliced onion (to taste) and remaining jalapeño (to taste) to hot pan. Stir often until onion is translucent, 3-4 minutes.
Add steak and any accumulated juices, seasoning blend, and ¼ cup water. Bring to a simmer. Once simmering, stir constantly until water is completely absorbed and steak strips reach a minimum internal temperature of 145 degrees, 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.
Cook the Quesadillas
Place tortillas on a clean work surface. Divide half the cheese between tortillas, then top with filling and 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.
Finish the Dish
Halve quesadillas, if desired.
Plate dish as pictured on front of card, garnishing with reserved cilantro and serving pico de gallo on the side for dipping. Squeeze lime wedges over to taste. Bon appétit!
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