Meal Kit
One-Pan Acapulco-Style Steak Quesadillas
with cheddar-jack cheese and pico de gallo
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 6 days
Contains: Milk, Wheat
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Over 30g protein
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In Your Box (serves 2)
- 10 oz. Steak Strips
- 1 Onion
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- 1 Roma Tomato
- 1 Lime
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- 1 Jalapeno Pepper
- ¼ oz. Cilantro
- 1 Tbsp. 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) 4PXEEXqm
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Calories710
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Carbohydrates55g
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Net Carbs50g
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Fat38g
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Protein42g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Zester
- 2 Plates
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. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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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 Start Filling
In a mixing bowl, combine diced onions (to taste), half the cilantro (reserve remaining for filling and garnish), 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. -
Finish 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 another 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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