Meal Kit
Acapulco-Style Steak Quesadillas
with cheddar-jack cheese and red onion
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 6 days
Contains: Milk, Wheat
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
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- 1 Roma Tomato
- 1 Lime
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- 1 Jalapeno Pepper
- ¼ oz. Cilantro
- 1 Tbsp. Taco Seasoning
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.
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Nutrition (per serving) Wq4ynAO4
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Calories720
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Carbohydrates55g
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Net Carbs50g
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Fat38g
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Protein42g
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Sodium1460mg
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
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If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches, if necessary.
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If using diced chicken thighs, pat dry. Follow same instructions as steak strips in Steps 2 and 3, cooking until browned on one side, 3-4 minutes, returning to pan with ingredients, then cooking until chicken reaches minimum internal temperature, 2-4 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using Impossible burger, follow same instructions as steak strips in Steps 2 and 3, breaking up until browned, 2-3 minutes, returning to pan with ingredients, then cooking until burger is heated through, 2-4 minutes.
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If using shrimp, pat dry. Follow same instructions as steak strips in Steps 2 and 3, cooking until browned on one side, 2-3 minutes, returning to pan with ingredients, then cooking until shrimp reach minimum internal temperature, 2-4 minutes.
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Prepare the Ingredients
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 the other half.Halve and peel onion. Slice one half into thin strips and cut other half into 1/4" 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. Coarsely chop, if desired. -
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, 2-3 minutes on one side.Transfer steak strips 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 1/2 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 strips and any accumulated juices, taco seasoning, and 1/4 cup water. Bring to a simmer. Once simmering, stir constantly until water has evaporated and steak strips reach a minimum internal temperature of 145 degrees, 2-4 minutes.Remove from burner and stir in remaining cilantro (reserve a pinch for garnish) and a pinch of salt. Transfer to a plate. Rest, 3 minutes.Wipe pan clean and reserve. -
Assemble and 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. Working in batches, place two or three quesadillas in hot 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
Plate dish as pictured on front of card, halving quesadillas, if desired, and garnishing with reserved cilantro. Serve pico de gallo on the side for dipping and squeeze lime wedges over to taste. Bon appétit!
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