Meal Kit
Queso Fondue Steak Quesadillas
with pico de gallo
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Rachel Post
In Your Box (serves 2)
- 10 oz. Steak Strips
- 2 Roma Tomato
- 6 Small Flour Tortillas
- 1 Poblano Pepper
- 3 oz. Shredded Mozzarella
- 2 tsp. Chipotle Seasoning
- ¼ oz. Cilantro
- 1 Tbsp. Cornstarch
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
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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Calories710
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Carbohydrates55g
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Net Carbs51g
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Fat34g
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Protein46g
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Sodium1700mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Small Pot
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 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches, if necessary.
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If using diced chicken breasts, pat dry and season with a pinch of salt and chipotle seasoning. Follow same instructions as steak strips in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, follow same instructions as steak strips in Step 2, adding a pinch of salt and chipotle seasoning, and breaking up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
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If using Impossible burger, follow same instructions as steak strips in Step 2, adding a pinch of salt and chipotle seasoning, and breaking up until no pink remains and burger is heated through, 4-6 minutes.
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1 Prepare Ingredients and Make Pico de Gallo
Stem and mince cilantro.
Core tomatoes and cut into 1/2" dice.Mince garlic.Stem poblano pepper, 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.Combine tomatoes, half the garlic (reserve remaining for steak), cilantro, and a pinch of salt in a mixing bowl. Set aside.Separate steak strips into a single layer, pat dry, and coarsely chop. Season all over with pinch of salt and chipotle seasoning (use less if spice-averse). -
2 Cook the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add poblanos to hot pan and stir occasionally until tender, 2-3 minutes.
Add remaining garlic, a pinch of salt, and steak strips. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Transfer steak mixture to a plate. Rest, 3 minutes. Wipe pan clean and reserve. -
3 Heat the Tortillas
Wrap tortillas in a damp paper towel and microwave until warmed, 20-30 seconds.
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4 Cook the Quesadillas
Place tortillas on a clean work surface. Equally distribute steak mixture and 2/3 the cheese (reserve remaining for sauce) among tortillas.
Fold quesadillas in half and gently press filling to the edges.Return pan used to cook filling to medium heat and add 1 tsp. olive oil.Working in batches, place two or three quesadillas in hot pan. Cook until golden brown, 1-2 minutes per side.Repeat with remaining quesadillas, adding 1 tsp. olive oil for each batch, if necessary. -
5 Make Fondue and Finish Dish
Place a small pot over medium heat. Add cornstarch and 1/2 cup water and stir to combine. Bring to a simmer.
Once simmering, stir constantly, 1 minute. Vigorously stir in remaining cheese, a pinch of salt, and red pepper flakes (to taste) until melted and thoroughly combined, 45-60 seconds.Remove from burner.Plate dish as pictured on front of card, halving quesadillas, if desired, and topping with fondue and pico de gallo. Bon appétit!
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