Meal Kit
BBQ Pork Quesadillas
with corn salsa
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Sliced Pork
- 6 Small Flour Tortillas
- 3¼ oz. Dill Pickle Slices
- 3 oz. Frozen Corn
- 2 oz. Shredded Mozzarella
- 1½ oz. BBQ Sauce
- 2 Green Onions
- ¼ oz. Dijon Mustard
- ½ tsp. Garlic Salt
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.
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Nutrition (per serving)
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Calories720
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Carbohydrates60g
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Net Carbs56g
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Fat31g
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Protein51g
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Sodium1870mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Plate
Before You Cook
Cooking Guidelines
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
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Thinly slice pickles.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Pat sliced pork dry. Coarsely chop, then separate pieces. Season all over with garlic salt and a pinch of pepper. -
2 Cook the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add pork and white portions of green onions to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Add half the BBQ sauce (reserve remaining for garnish) and 2 Tbsp. water. Stir occasionally until combined, 30-60 seconds.Remove from burner. Transfer pork to a plate. Rest, 3 minutes.Wipe pan clean and reserve. -
3 Assemble the Quesadillas
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.
Microwave until heated through, 15-30 seconds.Carefully remove from microwave.Place tortillas on a clean, flat work surface.Divide cheese evenly between tortillas, placing on one half. Top cheese with filling, pickles, then mustard (to taste). Fold tortillas over filling, pressing gently to adhere. -
4 Cook the Quesadillas
Return pan used to cook filling to medium heat and add 1 tsp. olive oil.
Working in batches, place quesadillas in hot pan and cook until golden-brown, 2-4 minutes per side.Replenish oil, if necessary.Remove from burner.While quesadillas cook, continue recipe. -
5 Make Corn Salsa and Finish Dish
In a microwave-safe bowl, combine corn and a pinch of salt.
Microwave uncovered until heated through, 30-60 seconds.Carefully remove from microwave. Stir in green portions of green onions.Plate dish as pictured on front of card, halving quesadillas, if desired. Garnish with remaining BBQ sauce and corn salsa. Bon appétit!
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