Imported from Instagram

Chipotle Queso Steak & Rice Bowls

Name: Chipotle Queso Steak & Rice Bowls
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 4 lb flank steak; tsp cumin (Amount shown on screen was not legible; use the amount shown in the original video.); tsp chili powder (Amount shown on screen was not legible; use the amount shown in the original video.); tsp onion powder (Amount shown on screen was not legible; use the amount shown in the original video.); tsp garlic powder (Amount shown on screen was not fully legible; use the amount shown in the original video.); tsp black pepper (To taste; amount not stated clearly.); tsp paprika (Amount shown on screen was not legible; use the amount shown in the original video.); salt (To taste.); 40 g chipotle peppers in adobo; 0.5 cup Rotel tomatoes; 0.5 cup bone broth; 450 g white rice (The source displays 450 g white rice; preparation state was not specified.); 200 g reduced-fat cheese; chipotle queso sauce (The transcript says this sauce was made separately and that its recipe would be in the caption, but the sauce ingredients and quantity are not visible in the supplied source.)

Recipe by Kyle Smith @tastyshreds · Instagram

Imported by Jordan Morrissey on SeeMeCook

A slow-cooker meal prep of seasoned flank steak, white rice, reduced-fat cheese, and creamy chipotle queso sauce. The recipe makes 10 high-protein servings and uses chipotle peppers in adobo, Rotel tomatoes, and bone broth for flavor and moisture.

10 servings435 minMexican

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Ingredients

4 lb flank steak
tsp cumin (Amount shown on screen was not legible; use the amount shown in the original video.)
tsp chili powder (Amount shown on screen was not legible; use the amount shown in the original video.)
tsp onion powder (Amount shown on screen was not legible; use the amount shown in the original video.)
tsp garlic powder (Amount shown on screen was not fully legible; use the amount shown in the original video.)
tsp black pepper (To taste; amount not stated clearly.)
tsp paprika (Amount shown on screen was not legible; use the amount shown in the original video.)
salt (To taste.)
40 g chipotle peppers in adobo
0.5 cup Rotel tomatoes
0.5 cup bone broth
450 g white rice (The source displays 450 g white rice; preparation state was not specified.)
200 g reduced-fat cheese
chipotle queso sauce (The transcript says this sauce was made separately and that its recipe would be in the caption, but the sauce ingredients and quantity are not visible in the supplied source.)

Steps

1
Place the 4 pounds of flank steak in the slow cooker and season it with the cumin, chili powder, onion powder, garlic powder, black pepper, paprika, and salt shown in the video.
2
Add 40 g chipotle peppers in adobo, ½ cup Rotel tomatoes, and ½ cup bone broth to the slow cooker.
3
Mix the steak and added ingredients by hand until the seasonings, tomatoes, chipotle, and broth are distributed over the meat.
4
Set the slow cooker and cook the steak for approximately 7 hours, as stated in the transcript.
5
When the steak is finished, add white rice to the meal-prep portions so it can soak up the cooking juices.
6
Add 200 g reduced-fat cheese to the portions.
7
Top or finish the bowls with the separately made chipotle queso sauce.
8
Divide the steak, rice, cheese, and queso sauce into 10 meal-prep servings.

Notes

The supplied caption does not include the full chipotle queso sauce recipe, and several seasoning quantities visible on screen are illegible. The source states approximately 583–600 calories and 53–55 g protein per serving. The preparation state of the 450 g white rice and the slow-cooker temperature are not specified.