Meal Kit

Chipotle BBQ Beef Quesadillas

with lime crema

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

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

We’ve got the perfect bites for you and your friends. They’re flaky and cheesy with a lil spice and a lil sweetness. Our chipotle BBQ beef quesadillas will surely bring a smile to everyone’s faces…and tummies.

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • Info
    2 Large Flour Tortillas
  • 1 Poblano Pepper
  • 3 fl. oz. BBQ Sauce
  • Info
    3 oz. Shredded White Cheddar Cheese
  • 1 Lime
  • Info
    1 oz. Sour Cream
  • 2 Green Onions
  • 1 tsp. Chipotle 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
  • Cooking Spray
  • 2 Mixing Bowls
  • 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 chicken breasts, pat dry, and on a clean cutting board, cut into 1” dice. Follow same instructions as steak strips in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using ground turkey, follow same instructions as steak strips in Step 3, breaking up until turkey reaches minimum internal temperature, 7-9 minutes.

  • If using Impossible burger, follow same instructions as steak strips in Step 3, breaking up until burger is heated through, 4-6 minutes.

  1. 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. 2

    Start the Filling

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add poblanos and white portions of green onions to hot pan. Cook until beginning to brown, 2-3 minutes.

  3. 3

    Finish the Filling

    Add steak strips, chipotle seasoning, and 1/4 tsp. salt. 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. Stir in 1 Tbsp. water and BBQ sauce until coated. Transfer filling to a mixing bowl. Wipe pan clean and reserve.

  4. 4

    Make 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. Cook until golden brown, 2-4 minutes per side.

    Transfer quesadilla to a plate. Repeat with remaining ingredients, spraying with cooking spray as needed.

    Remove from burner.

  5. 5

    Make Crema and Finish Dish

    In another mixing bowl, combine sour cream, 2 tsp. lime juice, and a pinch of pepper.

    Plate dish as pictured on front of card, cutting quesdillas 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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