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
Sometimes, you just can't beat a good quesadilla at the end of a long day. These cheesy, flat delights are great whatever the filling, but caramelized onions and browned mushrooms make for a sweet, umami-bursting package. You'll top them with a spicy punch of jalapeño-cilantro relish, cooling avocado, and sour cream. Long day made short with these bad boys in your hands.
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
Make the Jalapeño-Cilantro Relish
Mince cilantro, stems and leaves.
Stem jalapeño, halve, seed, remove ribs, and mince. Retain seeds for extra spice.Be sure to wash hands, utensils, and cutting board after working with jalapeño.
Halve lime and juice.
Combine cilantro, garlic (to taste), jalapeño (to taste), 1 Tbsp. olive oil, 1 Tbsp. water, 2 tsp. lime juice, and a pinch of salt and pepper in a mixing bowl.
Prepare the Remaining Ingredients
Slice mushrooms into ¼" slices.
Halve and peel onion. Slice halves into thin strips.
Cook the Filling
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Place mushrooms and onion in hot pan. Stir occasionally until browned, 10-12 minutes.
Season with ¼ tsp. salt and a pinch of pepper. Remove from burner.
Bake the Quesadillas
Place three tortillas on prepared baking sheet. Divide half the cheese and filling between tortillas. Top with remaining cheese and cover with remaining tortillas.
Lightly coat top tortillas with cooking spray and cover with foil, then stack a second baking sheet on top. Place a casserole dish or heavy oven-safe pan on top of baking sheet to "press” quesadillas as they cook.
Bake until tortillas are golden brown, 18-20 minutes. Transfer to cutting board and let rest 5 minutes.
Mash the Avocados
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon into another mixing bowl.
Season with a pinch of salt and 1 tsp. lime juice and mash until desired consistency is reached.
Plate dish as pictured on front of card, garnishing with relish and sour cream. Bon appétit!
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