Meal Kit
Steak Fajita Quesadilla
with cilantro-lime crema
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Laura Alpern
Complicated dinners can be fun, but simple is often just as delicious, like these quesadillas here. No muss, no fuss, no new ingredients, but some great stand-bys: meaty delicious steak strips, fresh peppers, cheese and a crema of cilantro and lime. The whole thing comes together with one pan, one bowl, and not a lot of elbow grease. Simply wonderful.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 1 Green Bell Pepper
- 1 Yellow Onion
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2 Large Flour Tortillas
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3 oz. Shredded Mozzarella
- 1 Lime
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2 oz. Sour Cream
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1 oz. Chipotle Crema
- ¼ oz. Cilantro
- 2 tsp. Taco Seasoning
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) yOkyNpPm
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Calories770
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Carbohydrates48g
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Net Carbs43g
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Fat45g
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Protein46g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 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 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 or diced chicken thighs, pat dry and season with taco seasoning and a pinch of salt. Follow same instructions as steak strips in Step 3, stirring occasionally until browned and chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using sliced pork, follow same instructions as steak strips in Steps 1 and 3, stirring occasionally until browned and sliced pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Stem, seed, remove ribs, and cut green bell pepper into 1/4" dice.
Halve lime lengthwise. Cut one half into wedges and juice the other half.Stem and mince cilantro.Halve and peel onion. Cut into 1/4" dice.Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with taco seasoning and a pinch of salt. -
2 Cook the Pepper and Onion
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add green bell pepper and onion to hot pan. Stir occasionally until tender and lightly browned, 6-8 minutes.Stir in 1/4 tsp. salt, 1/4 tsp. pepper, half the cilantro (reserve remaining for sauce), and 1 tsp. lime juice (reserve remaning for sauce). If too dry, add 1 Tbsp. water.Remove from burner. Transfer vegetables to a plate. Wipe pan clean and reserve. -
3 Cook the Steak Strips
Return pan used to cook vegetables to 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.Remove from burner. Rest, 3 minutes.Wipe pan clean and reserve. -
4 Assemble and Cook the Quesadillas
Place tortillas on a clean, flat work surface. Spread chipotle crema on half of each tortilla. Place cheese evenly on empty half, and top cheese with cooked steak strips and vegetables. Fold in half over filling.
Return pan used to cook steak strips to medium heat.Add 2 tsp. olive oil and quesadillas to hot pan. Work in batches, if necessary. Cook until golden-brown, 2-4 minutes per side.Remove from burner. -
5 Make Crema and Finish Dish
In a mixing bowl, combine sour cream, remaining cilantro, a pinch of salt, and remaining 1 tsp. lime juice (to taste). If too thick, add 1 tsp. water.
Quarter quesadillas, if desired.Plate dish as pictured on front of card, squeezing lime wedges over to taste and serving crema on the side for dipping. Bon appétit!
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