Meal Kit
Cheeseburger Steak Quesadillas
with comeback crema
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
Chef
Maija Barnes
We've given you cheeseburger stuffed peppers, and cheeseburger flatbreads, and cheeseburger cheeseburgers. ("Cheeseburger cheeseburger cheeseburger!") We're going the quesadilla route here, placing those great flavors between two tortillas, then searing them into one glorious pickle and cheese and meat fiesta. Is it a cheeseburger? No. It's better.
In Your Box (serves 2)
- 10 oz. Steak Strips
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6 Small Flour Tortillas
- 1 Roma Tomato
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3 oz. Shredded Cheddar Cheese
- 1½ oz. Dill Pickle Slices
- 2 Green Onions
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1 oz. Sour Cream
- 0.64 oz. Ketchup
- ¼ oz. Dijon Mustard
- ½ tsp. Garlic Salt
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) pOJg5X3y
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Calories700
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Carbohydrates48g
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Net Carbs46g
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Fat38g
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Protein45g
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Sodium1610mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- 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, pat dry and season with garlic salt and a pinch of pepper. Follow same instructions as steak strips in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, follow same instructions as above. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using ground pork, season with garlic salt and a pinch of pepper. Follow same instructions as steak strips in Step 2, breaking up until no pink remains and pork reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Core and cut tomato into 1/4" dice.
Drain pickles and cut into 1/4" dice.Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
2 Cook the Steak Strips
Pat steak strips dry. Coarsely chop, then separate pieces. Season with garlic salt and a pinch of pepper.
Place a large non-stick pan over medium-high heat and spray with cooking spray. Add white portions of green onions and steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner. Transfer steak strips to a plate. Rest, 3 minutes.Wipe pan clean and reserve. -
3 Assemble the Quesadillas
Place three tortillas on a clean work surface. Distribute cheese, tomatoes, steak strips, and pickles in an even layer on tortillas. There may be extra filling. Top with remaining three tortillas.
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4 Cook the Quesadillas
Return pan used to cook filling to medium heat and spray with cooking spray.
Working in batches, place quesadillas in hot pan (there should be no overlap). Cook until golden-brown, 2-4 minutes per side.Repeat with remaining quesadillas, replenishing cooking spray if necessary. -
5 Make Crema and Finish Dish
In a mixing bowl, combine sour cream, ketchup, mustard, and 2 tsp. water.
Plate dish as pictured on front of card, cutting quesadillas into quarters, if desired, and topping with crema and green portions of green onions. Bon appétit!
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