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Chicken Bacon Ranch Quesadilla
with chives
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Nick DiGiovanni
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 6 Small Flour Tortillas
- 1 Roma Tomato
- 3 oz. Frozen Corn
- 2 oz. Creme Fraiche
- 2 oz. Shredded Cheddar Cheese
- 1 oz. Shredded Quesadilla Cheese
- ½ oz. Bacon Bits
- 6 Chive Sprigs
- 1 tsp. Buttermilk-Dill Seasoning
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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Calories810
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Carbohydrates54g
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Net Carbs50g
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Fat44g
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Protein49g
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Sodium1910mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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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 Cook the Filling
Pat chicken dry and season all over with a pinch of salt and pepper. Halve any larger pieces to match smaller pieces.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add chicken, corn, bacon, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner.While filling cooks, continue recipe. -
2 Prepare Ingredients and Make Ranch
Core tomato and cut into 1/4" dice.
Mince chives.In a mixing bowl, combine 1 Tbsp. water, creme fraiche, buttermilk-dill seasoning, and half the chives (reserve remaining for garnish). Set aside. -
3 Assemble the Quesadillas
Stir tomatoes into pan with filling.
Place tortillas on a clean, flat work surface.Evenly divide half of both cheeses between tortillas, placing on one half. Evenly top cheese with filling, then remaining cheese.Fold tortillas over cheese and filling, pressing gently to adhere.Wipe pan clean and reserve. -
4 Cook Quesadillas and Finish Dish
Return pan used to cook filling to medium heat and add 1 Tbsp. olive oil.
Working in batches if necessary, add quesadillas to hot pan (there should be no overlap). Cook until golden-brown, 2-4 minutes per side.Replenish oil, as necessary. Remove from burner.Plate dish as pictured on front of card, halving quesadillas, if desired, and serving with remaining chives and ranch. Bon appétit!
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