Meal Kit

Queso Fondue Steak Quesadillas

with pico de gallo

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Spicy

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

What's Spanish for "mood rings?" Take your disco records and bell bottoms south of the border, with that 70s (and beyond) mainstay fondue bringing its cheesy delights to these quesadillas. Meaty steak strips inside, creamy cheese on the outside, all coming together for pure deliciousness. On top, a fresh bounty of pico de gallo, with tomatoes, garlic, and cilantro adding the acid touch. Groovy, man.

In Your Box (serves 2)

  • 10 oz. Steak Strips
  • 2 Roma Tomatoes
  • Info
    6 Small Flour Tortillas
  • 1 Poblano Pepper
  • Info
    3 oz. Shredded Mozzarella
  • 2 tsp. Chipotle Seasoning
  • 1 Tbsp. Cornstarch
  • ¼ oz. Cilantro
  • 2 Garlic Cloves
  • ¼ tsp. Red Pepper Flakes
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
    700
  • Carbohydrates
    54g
  • Fat
    34g
  • Protein
    46g
  • Sodium
    1700mg

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

  • If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips, working in batches, if necessary.

  • 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.

  • 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.

  • 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.

  1. 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. 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. 3

    Heat the Tortillas

    Wrap tortillas in a damp paper towel and microwave until warmed, 20-30 seconds.

  4. 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. 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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