‘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
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¾ lbs strip or ribeye steak
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Salt and pepper to taste
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2 tbsp lime juice
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2 tbsp olive oil
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½ cup white mushrooms, sliced
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¼ cup canned corn, drained
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1 cup cooked cauliflower rice
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2 tbsp chopped cilantro
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¼ cup pickled onion
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8 cherry tomatoes
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3 tbsp queso sauce (this recipe utilized Primal Kitchen)
Method
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Add the steak to a bowl and season with fresh salt, pepper and lime juice.
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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.
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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.
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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.
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Assemble the bowls by adding ½ cup of cauliflower rice to two serving bowls.
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Arrange one bag of chips per bowl, top with steak, mushrooms, corn, pickled onion, cilantro, cherry tomatoes and warmed queso sauce.
