You Will Need 

Ingredients

• Olive Oil

• Salt

• Pepper 

Utensils 

• 1 Mixing Bowl

• 1 Large Non-Stick Pan

Ingredients (serves 2) 

• Steak Strips 10 oz. 

• Small Flour 

• Tortillas 6 

• Poblano Pepper 1 

• Shredded Quesadilla Cheese Contains milk 3 oz. 

• Lime 1 

• Sour Cream 2 oz. 

• Enchilada Sauce 1 fl. oz. 

• Ancho Cinnamon Rub 2 tsp. 

• Minced Garlic and Parsley 1 tsp.

Recipe Instructions

CUSTOMIZE IT

If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.

PREPARATIONS

• Halve lime. Cut one half into wedges and juice the other half.

• Halve poblano lengthwise, seed, and slice into 1/4”-thick strips. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

• In a mixing bowl, combine sour cream, 1 tsp. lime juice (reserve remaining for filling), and 1 tsp. water. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

• Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with ancho cinnamon rub (use less if spice-averse) and a pinch of salt and pepper.

Cook the Filling

• Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add poblanos (use less if spice-averse), minced garlic and parsley, and steak strips to hot pan. Stir occasionally until poblanos are tender, no pink remains on steak strips, and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

• Add enchilada sauce and 1 tsp. remaining lime juice. Stir occasionally until sauce is warmed through and has slightly thickened, 30-60 seconds.

• Remove from burner. Rest, 3 minutes.3

Assemble the Quesadillas

• Place tortillas on a clean work surface. Top half of each tortilla evenly with filling, then cheese. Fold tortilla over filling and press gently so it holds in place. Repeat with remaining tortillas.

• Wipe pan clean and reserve.

Cook Quesadillas and Finish Dish

• Return pan used to cook filling to medium heat and add 1 tsp. olive oil. Working in batches if necessary, add quesadillas to hot pan (there should be no overlap). Cook until golden-brown, 2-3 minutes per side.

• Replenish oil, if necessary. Remove from burner.

• Plate dish as pictured on front of card, halving quesadillas, if desired, and garnishing with crema. Squeeze lime wedges over to taste. Bon appétit!