Meal Kit
BBQ Beef and Poblano Quesadilla
topped with lime crema
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Maija Barnes
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 2 Large Flour Tortillas
- 1 Poblano Pepper
- 3 oz. Shredded White Cheddar Cheese
- 1 Lime
- 1½ oz. BBQ Sauce
- 1 oz. Light Sour Cream
- 2 Green Onions
- 1 tsp. Chile and Cumin Rub
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)
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Calories700
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Carbohydrates51g
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Net Carbs48g
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Fat37g
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Protein44g
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Sodium1420mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
- 1 Plate
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 ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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1 Prepare the Ingredients
Halve lime. Cut one half into wedges and juice the other half.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Stem poblano, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Pat steak strips dry. Coarsely chop, then separate pieces. -
2 Start the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add poblanos (to taste) and white portions of green onions to hot pan. Stir occasionally until beginning to brown, 2-3 minutes. -
3 Finish the Filling
Add steak strips, chile and cumin rub, and 1/4 tsp. salt to hot pan. Stir occasionally until no pink remains on steak strips and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner. Rest, 3 minutes.Stir in 1 Tbsp. water and BBQ sauce until coated. Transfer filling to a mixing bowl. Wipe pan clean and reserve. -
4 Cook the Quesadillas
Return pan used to cook filling to medium heat and spray with cooking spray.
Working in batches, place one tortilla in hot pan. Top one side of tortilla with half the cheese and half the filling (reserve remaining of both for second quesadilla). Fold empty side of tortilla over filling, pressing gently to adhere.Cook undisturbed until golden-brown, 2-4 minutes per side.Transfer quesadilla to a plate. Repeat with remaining tortilla, spraying pan with cooking spray, if needed.Remove from burner. -
5 Make Crema and Finish Dish
In another mixing bowl, combine sour cream, 2 tsp. lime juice, and a pinch of pepper. Set aside.
Plate dish as pictured on front of card, cutting quesadilla into triangles, if desired, and garnishing with crema and green portions of green onions. Squeeze lime wedges over to taste. Bon appétit!
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