One-Pan Steak & Green Pepper Quesadillas
with Hot Sauce & Smoky Red Pepper Crema
Cheesy, crispy, and stuffed with delectable delights, quesadillas are one of our all-time favorite easy dinners. In fact, if left to our own devices, we could probably eat them every night of the week (and may have done so once or twice). Here, tortillas are layered with not one, but TWO types of cheese, plus zesty spiced steak and sautéed green pepper. They toast up in the pan until gooey on the inside and golden outside—the perfect pairing for a dollop of smoky red pepper crema and a dash of hot sauce. Try to top that!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Long Green Pepper
1 tablespoon
Southwest Spice Blend
½ cup
Pepper Jack Cheese
(Contains Milk)
4 tablespoon
Smoky Red Pepper Crema
(Contains Milk, Soy)
10 ounce
Diced Steak
2 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Mexican Cheese Blend
(Contains Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, core, and thinly slice green pepper crosswise into strips. Pat steak* dry with paper towels.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add green pepper and cook, stirring occasionally, until slightly softened, 3-4 minutes.
• Add steak to pan; season with Southwest Spice, pepper, and a big pinch of salt. Cook, stirring occasionally, until green pepper is tender and steak is browned and cooked through, 2-3 minutes. • Turn off heat; remove from pan. Wipe out pan.
• Place tortillas on a clean work surface. • Sprinkle one half of each tortilla with pepper jack. Top with steak mixture, then sprinkle with Mexican cheese. Fold tortillas in half to create quesadillas.
• Heat a drizzle of oil in pan used for steak over medium heat. Add quesadillas and cook until tortillas are golden brown and cheese melts, 3-4 minutes per side. (For 4 servings, you may need to work in batches.)
• Cut quesadillas into thirds and divide between plates. Top with smoky red pepper crema and hot sauce to taste. Serve.
