Sliced Beef Chile Cheese Quesadillas

with crema

Prep & Cook Time: 10-15 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 4 days

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

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
  • Info
    6 Small Flour Tortillas
  • 4 oz. Black Beans
  • 1 Lime
  • Info
    2 oz. Sour Cream
  • 2 Tbsp. Tomato Puree
  • Info
    1 oz. Shredded Nacho/Taco Cheese Blend
  • 2 tsp. BBQ Spice Rub
  • 1 tsp. Chile and Cumin Rub
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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

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

  • 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.

  • 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.

  1. 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. 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. 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. 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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