Express
Chicken Rangoon Quesadillas
with sweet chili sauce
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat, Soy
- Protein-Packed
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
- 6 Small Flour Tortillas
- 4 oz. Sliced Red Bell Pepper
- 2 oz. Cream Cheese
- 2 oz. Sweet Chili Sauce
- 2 oz. Shredded Cheddar Cheese
- 2 Tbsp. Cornstarch
- 2 Green Onions
- ⅕ fl. oz. Tamari Soy Sauce
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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Carbohydrates65g
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Net Carbs62g
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Fat31g
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Protein42g
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Sodium1690mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Heat-Safe 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
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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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using sliced beef, pat dry, coarsely chop, then separate pieces. Stir occasionally until beef reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Start the Filling
Pat chicken dry and season all over with cornstarch and a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken, bell peppers, and 1/4 tsp. salt to hot pan. Stir occasionally until bell peppers are tender and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner and transfer chicken mixture to a heat-safe mixing bowl. Wipe pan clean and reserve. -
2 Finish the Filling
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Add white portions of green onions, half the green portions of green onions (reserve remaining for garnish), softened cream cheese, and soy sauce to bowl with chicken mixture. Stir to combine and set aside. -
3 Assemble the Quesadillas
Place tortillas on a clean, flat work surface.
Divide filling evenly between tortillas, placing on one half. Evenly top filling with shredded cheese.Fold tortillas over cheese and filling, pressing gently to adhere. -
4 Cook Quesadillas and Finish Dish
Return pan used to cook filling to medium heat and add 1 tsp. olive oil.
Working in batches, add two or three quesadillas to hot pan (there should be no overlap). Cook until golden-brown, 2-4 minutes per side.Repeat with remaining quesadillas, adding 1 tsp. olive oil for each batch.Remove from burner.Plate dish as pictured on front of card, topping quesadillas with remaining green portions of green onions. Serve sweet chili sauce on the side for dipping. Halve quesadillas, if desired. Bon appétit!
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