Express
Sliced Beef Chile Cheese Quesadillas
with crema
Prep & Cook Time: 10-15 min.
Cook Within: 4 days
Difficulty Level: Intermediate
Spice Level: Mild

Contains: Milk, Wheat

Chef
Rachel Post
Get ready for that ooey gooey cheese pull with these delicious and tender beef quesadillas.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 2 Roma Tomatoes
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- 4 oz. Black Beans
- 1 Lime
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- 2 Tbsp. Tomato Puree
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- 2 tsp. BBQ Spice Rub
- 1 tsp. Chile and Cumin Rub
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) VqmKyL37
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Calories760
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Carbohydrates62g
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Fat39g
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Protein42g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
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. Follow same instructions as steak strips in Steps 1 and 2, stirring occasionally, 2-3 minutes, then cooking until chicken reaches minimum internal temperature, 3-5 minutes.
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If using ground turkey, follow same instructions as steak strips in Steps 1 and 2, breaking up meat, 3-5 minutes, then cooking until turkey reaches minimum internal temperature, 3-4 minutes.
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1 Start Filling and Prepare Ingredients
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, chile and cumin rub, and BBQ spice rub (use less if spice-averse) to hot pan. Stir occasionally until no pink remains, 2-3 minutes.While steak strips cook, core tomatoes and cut into 1/4" dice.Halve lime and juice. Combine sour cream, 2 tsp. lime juice, and a pinch of salt in a mixing bowl and stir to combine. Set aside. -
2 Finish the Filling
Drain and rinse beans.
Add half the tomatoes (reserve remaining for topping) and beans to hot pan and stir to combine. Stir occasionally until tomatoes begin to soften, 1-2 minutes.Add tomato puree, 1/4 tsp. salt, and 2 Tbsp. water. Stir often until combined and steak strips reach a minimum internal temperature of 145 degrees, 1-2 minutes.Remove from burner. Rest, 3 minutes.Wipe pan clean and reserve. -
3 Assemble the Quesadillas
Place tortillas on a clean work surface. Evenly distribute filling over half of each tortilla. Top with cheese.
Fold empty tortilla half over filling and gently press. -
4 Cook Quesadillas and Finish Dish
Return pan used to cook filling to medium heat and add 2 tsp. olive oil. Working in batches, place two or three quesadillas in hot pan (there should be no overlap). Cook until golden brown, 2-3 minutes per side.
Repeat with remaining quesadillas, adding 1 tsp. olive oil for each batch.Remove from burner. Plate dish as pictured on front of card, halving quesadillas, if desired, and garnishing with crema and remaining tomatoes. Bon appétit!
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