“Slop bowl” feels like the kind of reductive term that should be quietly phased out with a warning. It suggests a lack of intention and nourishment when in reality there is a lot going on. Quest Spicy Queso Tortilla Protein Chips round out that case with deliciousness. They bring unparalleled crunch, bold flavor, and plenty of protein to your recipes, and are clearly much more than the name suggests. Call it whatever you like. However, that may not be the case.
See the full recipe below.
Nutrition information
spicy queso steak bowl
Yield: 2 servings | Serving Size: 1 bowl
Calories: 560 | Protein: 55g | Fat: 28g | Net Carbs: 18g
Total carbohydrates: 22g |Sugar: 9g
material
spicy queso steak bowl
¾ pound strip or ribeye steak
Season with salt and pepper.
2 tablespoons lime juice
2 tablespoons olive oil
1/2 cup white mushrooms (sliced)
1/4 cup canned corn (drained)
1 cup cooked cauliflower rice
2 tablespoons chopped coriander
1/4 cup pickled onions
8 cherry tomatoes
Quest Spicy Queso Tortilla Chips 2 bags
3 tablespoons queso sauce (I used Primal Kitchen for this recipe)
method
Add steak to bowl and season with fresh salt, pepper, and lime juice.
Cover and leave for 30 minutes. Once the steak has marinated for 30 minutes, place a large cast iron skillet over medium heat and make sure it’s very hot.
Add 1 tablespoon of olive oil and add steak to skillet. Cook for 4 minutes, then flip and cook for 2-3 minutes on the other side.
Let rest for at least 5 minutes. Add 1 tablespoon of oil to the same skillet, stir-fry the mushrooms and canned corn, season with salt and pepper, and simmer for 4 to 5 minutes.
Assemble bowls by adding 1/2 cup cauliflower rice to 2 serving bowls.
Place a bag of potato chips in each bowl and top with steak, mushrooms, corn, pickled onions, cilantro, cherry tomatoes, and warmed queso sauce.
