One-Pan Easy Cheesy Steak Quesadillas

Name: One-Pan Easy Cheesy Steak Quesadillas with Smoky Red Pepper Crema
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 unit Scallions; 10 ounce Bavette Steak; 1 tablespoon Southwest Spice Blend; 2 unit Flour Tortillas; ½ cup Pepper Jack Cheese; ¼ cup Monterey Jack Cheese; 2 tablespoon Smoky Red Pepper Crema; Salt; Pepper; 2 teaspoon Cooking Oil

with Smoky Red Pepper Crema

Recipe Development TeamPublished on January 26, 2022

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These quesadillas are big on flavor AND ready in just 15 minutes with the help of a few kitchen tricks. We start with chicken breast strips, which are sautéed with scallions and Southwest spices to make the zesty filling. It’s layered onto tortillas with pepper jack and Monterey Jack cheese, then pan-toasted to achieve perfectly golden, gooey results. Each quesadilla is paired with smoky red pepper crema for dipping. A good thing just got a whole lot better.

Tags:

Spicy

•Easy Cleanup

•Easy Prep

•Carb Smart

Allergens:

Soy

•Wheat

•Milk

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 Time15 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

10 ounce

Bavette Steak

1 tablespoon

Southwest Spice Blend

2 unit

Flour Tortillas

(Contains: Soy, Wheat)

½ cup

Pepper Jack Cheese

(Contains: Milk)

¼ cup

Monterey Jack Cheese

(Contains: Milk)

2 tablespoon

Smoky Red Pepper Crema

(Contains: Soy, Milk)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories850 kcal

Fat49 g

Saturated Fat21 g

Carbohydrate40 g

Sugar3 g

Dietary Fiber1 g

Protein56 g

Cholesterol145 mg

Sodium920 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

•Medium Pan

•Paper Towel

Instructions

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens.

• Pat chicken* dry with paper towels. • Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken, scallion whites, and Southwest Spice. Cook until chicken is browned and cooked through and scallions are slightly softened, 4-6 minutes. Season with salt and pepper. • Turn off heat; remove from pan and set aside. Wash out pan.

Pat steak dry with paper towels; slice into ½-inch strips. Simply cook through this step as instructed, swapping in steak for chicken; cook 5-7 minutes.

• Place tortillas on a clean work surface. Evenly sprinkle pepper jack onto one half of each tortilla. Top with chicken filling, then sprinkle with Monterey Jack. Fold tortillas in half to create quesadillas. • Heat a drizzle of oil in pan used for filling over medium heat. Add quesadillas and cook until tortillas are golden brown and cheese melts, 3-4 minutes. TIP: Depending on the size of your pan, you may need to work in batches.