Cheesy Sliced Pork Quesadilla

with smoky sauce

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies
  • Over 30g protein

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In Your Box (serves 2)

  • 10 oz. Sliced Pork
  • Info
    2 Large Flour Tortillas
  • 4 oz. Mixed Diced Peppers
  • Info
    2 oz. Shredded Nacho/Taco Cheese Blend
  • Info
    2 oz. Cream Cheese
  • Info
    1 oz. Sour Cream
  • Info
    0.84 oz. Mayonnaise
  • 2 Green Onions
  • 1 Tbsp. Chile and Cumin Rub
  • ½ tsp. Smoked Paprika
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

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

  • If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • 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.

  1. 1

    Start the Filling

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

    Add diced peppers and a pinch of salt to hot pan. Stir occasionally until tender, 1-2 minutes.

    While peppers cook, pat sliced pork dry. Coarsely chop, then separate pieces. Season all over with chile and cumin rub and a pinch of salt.

  2. 2

    Finish Filling and Make Sauce

    Add sliced pork to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.

    Remove from burner. Rest, 3 minutes.

    While pork rests, trim and thinly slice green onions, keeping white and green portions separate.

    In a mixing bowl, combine mayonnaise, sour cream, 1 tsp. water, and paprika. Set aside.

  3. 3

    Assemble the Quesadillas

    Place tortillas on a clean work surface.

    Spread softened cream cheese evenly on one half of each tortilla. Top cream cheese evenly with filling, white portions of green onions, and shredded cheese. Fold empty half of tortilla over filling and press gently to adhere.

    Wipe pan clean and reserve.

  4. 4

    Cook Quesadillas and Finish Dish

    Return pan used to cook filling to medium heat and add 1 tsp. olive oil.

    Add quesadillas to hot pan and cook, until browned, 1-2 minutes per side.

    Work in batches, if necessary. Remove from burner.

    Plate dish as pictured on front of card, quartering quesadilla, if desired, and garnishing with sauce and green portions of green onions. Bon appétit!

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