Prep & Cook Time: 30–40 minutes
Servings: 2
Difficulty: Easy
Spice Level: Not Spicy
Ingredients
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10 oz. steak strips
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1 yellow onion
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1 green bell pepper
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2 large flour tortillas
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2 tsp. taco seasoning
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2 oz. sour cream
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1 oz. chipotle crema
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3 oz. shredded mozzarella cheese
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¼ oz. fresh cilantro
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1 lime
Optional Protein Swaps:
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20 oz. steak strips (double portion)
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10 oz. diced chicken thighs
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10 oz. sliced pork
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10 oz. diced boneless skinless chicken breasts
You Will Need
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Olive oil
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Salt & pepper
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Large non-stick pan
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Mixing bowl
Minimum Internal Protein Temperatures
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Steak/Pork/Lamb/Seafood: 145°F (rest 3 minutes)
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Ground Beef/Ground Pork: 160°F
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Chicken/Ground Turkey: 165°F
Instructions
1. Prepare the Ingredients
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Vegetables:
Stem, seed, and dice green bell pepper and onion into ¼” pieces.
Mince cilantro. Halve the lime; juice one half and cut the other half into wedges. -
Protein:
Pat steak strips dry, chop coarsely, and season with taco seasoning and a pinch of salt. (If using another protein, see instructions below.)
2. Cook the Pepper and Onion
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In a large non-stick pan over medium heat, add 1 tsp. olive oil.
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Add the diced bell pepper and onion. Stir occasionally until tender and lightly browned (6–8 minutes).
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Stir in ½ tsp. salt, ¼ tsp. pepper, half the cilantro, and 1 tsp. lime juice.
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(Optional: Add 1 tbsp. water if too dry.)
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Transfer to a plate and wipe the pan clean.
3. Cook the Steak Strips
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In the same pan, add 1 tsp. olive oil over medium-high heat.
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Add seasoned steak strips and cook, stirring occasionally, for 3–5 minutes or until cooked through (145°F minimum).
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Remove from heat and rest 3 minutes. Wipe pan clean.
4. Assemble and Cook the Quesadillas
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Lay tortillas flat on a clean surface.
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Spread chipotle crema over half of each tortilla.
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Layer with steak strips, cooked vegetables, and mozzarella. Fold tortillas in half.
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In the same pan, add 2 tsp. olive oil over medium heat.
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Cook quesadillas 2–4 minutes per side, or until golden brown. Remove from heat.
5. Make the Crema and Finish the Dish
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In a bowl, combine sour cream, remaining cilantro, a pinch of salt, and 1 tsp. lime juice.
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Add 1 tbsp. water if the sauce is too thick.
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Slice quesadillas into quarters.
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Serve with crema and lime wedges on the side. Bon appétit!
Custom Protein Instructions
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Diced Chicken Thighs/Breasts: Cook as you would steak, stirring until browned and internal temp is 165°F, about 5–7 minutes.
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Sliced Pork: Cook same as steak, until browned and reaches 145°F internal temp, about 5–7 minutes.