Meal Kit

Acapulco-Style Steak Quesadillas

with cheddar-jack cheese and red onion

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Spicy

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
  • 1 Lime
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • 1 Jalapeño 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
  • 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 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches, if necessary.

  • If using whole chicken breasts, pat dry and, on a clean cutting board, cut into 1” dice. Follow same instructions as steak strips in Steps 2 and 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using filets mignon, pat dry. Follow same instructions as steak strips in Step 2, cooking undisturbed until well browned and steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Slice steaks before assembling quesadillas.

  • If using shrimp, pat dry. Follow same instructions as steak strips in Steps 2 and 3, cooking undisturbed until well browned, 2-3 minutes on one side, then stirring constantly until shrimp reach minimum internal temperature, 2-3 minutes.

  1. 1

    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 remaining 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.

  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, 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.

  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 onion is 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 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. Wipe pan clean and reserve.

  4. 4

    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 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

    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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