Express
Premium
One-Pan Sliced Beef and Corn Quesadilla
with pico de gallo and sour cream
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Laura Alpern
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
- 5 oz. Corn Kernels
- 1 Roma Tomato
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2 Large Flour Tortillas
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3 oz. Shredded Cheddar-Jack Cheese
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1 oz. Sour Cream
- 2 Green Onions
- ¼ oz. Cilantro
- 1 Tbsp. Taco Seasoning
- 0.14 oz. Lemon Juice
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) N3DQzQPj
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Calories740
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Carbohydrates53g
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Net Carbs48g
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Fat41g
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Protein46g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using Impossible burger, break up until protein reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare Ingredients and Make Pico de Gallo
Tear cilantro leaves.
Core tomato and cut into 1/4" dice.Trim and thinly slice green onions, keeping white and green portions separate.In a mixing bowl, combine tomatoes, green portions of green onions, lemon juice, half the cilantro (reserve remaining for filling), and a pinch of salt and pepper. Set aside. -
2 Make the Steak Filling
Pat steak strips dry. Coarsely chop, then separate pieces.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 3-5 minutes.Add corn and stir occasionally until heated through, 30-60 seconds.Remove from burner. Transfer steak strips and corn to another mixing bowl. Rest, 3 minutes.Wipe pan clean and reserve.After 3 minutes, stir in remaining cilantro, white portions of green onions, taco seasoning, and a pinch of salt. -
3 Assemble the Quesadillas
Place tortillas on a clean, flat work surface. Evenly distribute cheese on one half of each tortilla and top with steak filling.
Fold tortilla in half over filling, pressing gently to adhere. -
4 Cook Quesadillas and Finish Dish
Return pan used to cook steak strips to medium heat and add 1 tsp. olive oil. Working in batches, add quesadillas to hot pan. Cook until browned and cheese is melted, 2-4 minutes per side.
Remove from burner.Plate dish as pictured on front of card, cutting quesadillas into triangles, if desired, and garnishing with sour cream and pico de gallo. You may also serve pico on the side for dipping. Bon appétit!
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