Meal Kit
with cheddar-jack cheese and pico de gallo
Prep & Cook Time:35-45 min.
Difficulty Level:Intermediate
Spice Level:Spicy
Cook Within:6 days
Contains:Milk, Wheat
Over 30g protein
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Some ideas are so obvious, we wonder why we didn't have them earlier. These steak quesadillas are Exhibit A: an idea so good and so easy, it should have been on our very first menu. Well, we won't deny you any longer. These delicious quesadillas have all the classic flavors, such as spicy jalapeño, flavorful cilantro, and melted, gooey cheddar-jack cheese. All this, and meaty steak, make for a meal that shows our best ideas are yet to come. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.
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- 10oz.Steak Strips
- 1Red Onion
- 6Small Flour Tortillas
- 1Roma Tomato
- 1Lime
- 2oz.Shredded Cheddar-Jack Cheese
- 1Jalapeño Pepper
- ¼oz.Cilantro
- 1Tbsp.Taco Seasoning
Contains: Sulfites
Food intolerance information
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)bO9Nkr3n
Calories
710Carbohydrates
55gNet Carbs
50gFat
38gProtein
42gSodium
1500mg
- Olive Oil
- Salt
- Pepper
- 1Mixing Bowl
- 1Large Non-Stick Pan
Before You Cook
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
If using 20 oz. steak strips, follow same instructions as 10 oz., working in batches if necessary. You may have leftover filling.
Prepare the Ingredients
Core tomato and cut into 1/4" dice.
Mince cilantro (no need to stem).Zest and halve lime. Cut one half into wedges and juice the other half.Halve and peel onion. Slice one half into thin strips and cut other half into 1/4" dice.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.Pat steak strips dry. Coarsely chop, if desired, then separate pieces.Make Pico de Gallo and Sear Steak Strips
In a mixing bowl, combine diced onions (to taste), half the cilantro (reserve remaining for filling), half the jalapeños (to taste; reserve remaining for filling), tomatoes, 1 tsp. lime zest, 1 tsp. lime juice, and a pinch of salt and pepper. Set aside, stirring occasionally.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan and cook undisturbed until well-browned, 2-3 minutes on one side.Remove from burner. Transfer steak strips to a plate. Steak strips will finish cooking in a later step. Reserve pan; no need to wipe clean.Cook the Filling
Return pan used to sear steak strips to medium-high heat and add 1/2 tsp. olive oil. Add sliced onions (to taste) and remaining jalapeños (to taste) to hot pan. Stir often until onions are translucent, 3-4 minutes.
Add steak strips and any accumulated juices, taco seasoning, and 1/4 cup water. Bring to a simmer.Once simmering, stir constantly until water has evaporated and steak strips reach a minimum internal temperature of 145 degrees, 2-4 minutes.Remove from burner and stir in remaining cilantro (reserve a pinch for garnish). Transfer to a plate. Rest, 3 minutes.Wipe pan clean and reserve.Assemble and Cook the Quesadillas
Place tortillas on a clean work surface. Divide half the cheese between tortillas, then top with filling and remaining cheese. Fold tortilla over filling and press gently so it holds in place.
Return pan used to cook filling to medium heat and add 1 tsp. olive oil. Working in batches, add two or three quesadillas to hot pan (there should be no overlap). Cook until golden-brown, 2-4 minutes per side.Repeat with remaining quesadillas, adding 1 tsp. olive oil for each batch.Remove from burner.Finish the Dish
Plate dish as pictured on front of card, halving quesadillas, if desired, and garnishing with reserved cilantro. Serve pico de gallo on the side for dipping and squeeze lime wedges over to taste. Bon appétit!
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