‘Slop bowl’ feels like the kind of reductive term that should be flagged and gently retired. It implies a lack of intention and nutrition where, in reality, there’s often quite a lot going on. Quest Spicy Queso Tortilla Protein Chips make that case deliciously – bringing unbeatable crunch, bold flavor, and generous amounts of protein to a recipe that’s clearly doing more than the name suggests. Call it what you want. Just maybe not that.
Check out the full recipe below:
NUTRITIONAL INFO
SPICY QUESO STEAK BOWLS
Yields: 2 servings | Serving Size: 1 bowl
Calories: 560 | Protein: 55g | Fat: 28g | Net Carb: 18g
Total Carb: 22g | Sugar: 9g
Ingredients
SPICY QUESO STEAK BOWLS
¾ lbs strip or ribeye steak
Salt and pepper to taste
2 tbsp lime juice
2 tbsp olive oil
½ cup white mushrooms, sliced
¼ cup canned corn, drained
1 cup cooked cauliflower rice
2 tbsp chopped cilantro
¼ cup pickled onion
8 cherry tomatoes
3 tbsp queso sauce (this recipe utilized Primal Kitchen)
Method
Add the steak to a bowl and season with fresh salt, pepper and lime juice.
Cover and let sit for 30 minutes. When the steak has marinated for 30 minutes, heat a large cast iron skillet over medium-high heat and make sure it’s very hot.
Add 1 tablespoon of olive oil and then add the steak to the pan. Sear for 4 minutes, flip and cook the other side for a 2-3 minutes.
Let rest for at least 5 minutes. In the same pan, add another 1 tbsp of oil and saute the mushrooms and canned corn, season with salt and pepper and cook for 4-5 minutes.
Assemble the bowls by adding ½ cup of cauliflower rice to two serving bowls.
Arrange one bag of chips per bowl, top with steak, mushrooms, corn, pickled onion, cilantro, cherry tomatoes and warmed queso sauce.
