All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
They once said pineapple didn't belong on a pizza. My friends, they were wrong. The ubiquitous "they" are wrong again, when they poo-poo pineapple in quesadillas. But you and I know better, with the sweetness of the pineapple and the sweetness of the BBQ coming together in perfect synergy. These hand-held wonders will make your dinner special. Who cares what they say? Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in a rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Coarsely chop cilantro (no need to stem).
Pat pineapple dry and coarsely chop.
Trim and thinly slice green onions, keeping white and green portions separate.
Pat diced chicken dry, and season all over with spice rub and a pinch of salt.
Cook the Chicken Mixture
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan. Stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Add white portions of green onions and pineapple. Stir occasionally until green onion is softened, 1-2 minutes.
Transfer chicken mixture to a mixing bowl and stir in BBQ sauce until chicken is coated.
Wipe pan clean and reserve.
Assemble the Quesadillas
Place tortillas on a clean work surface. Place cheeses evenly on half of each tortilla. Top with chicken mixture.
Fold tortilla over chicken and cheese.
Cook the Quesadillas
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil to hot pan. Working in batches, add two or three quesadillas (there should be no overlap). Cook until golden brown, 2-4 minutes per side.
Transfer quesadillas to a plate. Repeat with remaining quesadillas, adding 1 tsp. olive oil for each batch.
Make Cilantro Crema and Finish Dish
In a mixing bowl, combine sour cream and cilantro.
Plate dish as pictured on front of card, garnishing quesadillas with green portions of green onions, and serving cilantro crema on the side for dipping. Bon appétit!
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