One-Pan Steak & Green Pepper Quesadillas

Name: One-Pan Steak & Green Pepper Quesadillas with Hot Sauce & Smoky Red Pepper Crema
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Long Green Pepper; 1 tablespoon Southwest Spice Blend; ½ cup Pepper Jack Cheese; 4 tablespoon Smoky Red Pepper Crema; 10 ounce Diced Steak; 2 unit Flour Tortillas; ½ cup Mexican Cheese Blend; 1 teaspoon Hot Sauce; 2 teaspoon Cooking Oil; Salt; Pepper

with Hot Sauce & Smoky Red Pepper Crema

Recipe Development TeamPublished on October 20, 2021

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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!

Tags:

Spicy

•Easy Cleanup

•Easy Prep

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

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

/ per serving

Calories770 kcal

Fat42 g

Saturated Fat19 g

Carbohydrate47 g

Sugar6 g

Dietary Fiber1 g

Protein50 g

Cholesterol160 mg

Sodium1080 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Paper Towel

•Large Pan

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.)