Express
Summer Produce
Korean BBQ Beef Quesadilla
with cabbage and green pepper
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Eggs, Wheat, Sesame, Soy
- Protein-Packed
Chef
David Welch
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 1 Green Bell Pepper
- 2 Large Flour Tortillas
- 3 oz. Shredded Red Cabbage
- 2 fl. oz. Korean BBQ Sauce
- 2 oz. Shredded Mozzarella
- 0.84 oz. Mayonnaise
- 2 Green Onions
- ½ tsp. Garlic Salt
- ½ tsp. Multicolor Sesame Seeds
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)
-
Calories780
-
Carbohydrates55g
-
Net Carbs50g
-
Fat45g
-
Protein42g
-
Sodium1860mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
-
If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
-
1 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat steak strips dry. Coarsely chop, then separate pieces. -
2 Cook the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add bell peppers to hot pan. Stir occasionally until tender, 6-8 minutes.Add 1 tsp. olive oil, steak strips, cabbage, garlic salt, 1/4 tsp. salt, a pinch of pepper, and white portions of green onions. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Stir in BBQ sauce (to taste) until steak and vegetables are coated, 45-60 seconds.Remove from burner. Rest, 3 minutes. -
3 Assemble the Quesadillas
Place tortillas on a clean, flat work surface. Evenly divide half the cheese (reserve remaining for topping) between tortillas, placing on one half. Top cheese evenly with filling, then remaining cheese.
Fold tortillas over cheese, pressing gently to adhere. Wipe pan clean and reserve. -
4 Toast Quesadillas and Finish Dish
Return pan used to cook filling to medium heat and add 1 tsp. olive oil.
Working in batches if necessary, add quesadillas to hot pan. Toast until slightly browned, 1-2 minutes per side.Remove from burner.Plate dish as pictured on front of card, topping quesadilla with mayonnaise, green portions of green onions, and sesame seeds. Cut quesadilla into triangles, if desired. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
