Meal Kit
Summer Produce
Chicken Samosa Quesadilla
with chutney dipper
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
David Welch
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. Diced Chicken Thighs
- 2 Large Flour Tortillas
- 3 oz. Frozen Peas
- 1 Lime
- 2 oz. Shredded Mozzarella
- 2 oz. Cream Cheese
- 1 Jalapeno Pepper
- 2 Tbsp. Mango Chutney
- 1 oz. Sun Dried Tomato Pesto
- 1 oz. Light Sour Cream
- 1 tsp. Chile and Cumin Rub
- 1 tsp. Curry Powder
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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Calories730
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Carbohydrates58g
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Net Carbs51g
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Fat37g
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Protein44g
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Sodium1480mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- Salted Butter
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Zester
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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1 Prepare Ingredients and Make Lime Crema
Zest and halve lime. Cut one half into wedges and juice the other half.
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.In a mixing bowl, combine 1 tsp. lime zest and sour cream. Set aside.Pat chicken dry. Season all over with chile and cumin rub and a pinch of salt and pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Cook the Filling
Place a large non-stick pan over high heat and add 1 tsp. olive oil. Add jalapeños (to taste) to hot pan. Stir occasionally until slightly browned, 1-2 minutes.
Add 1 tsp. olive oil, chicken, and a pinch of salt. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Add peas, curry powder, cream cheese, pesto, 1 tsp. lime juice, and 1 Tbsp. water. Stir occasionally until combined and cream cheese is melted, 1-2 minutes.Remove from burner. -
3 Assemble the Quesadillas
Place tortillas on a clean, flat work surface.
Divide half the shredded cheese (reserve remaining for topping) between tortillas, placing on one half. Top cheese with filling, then remaining shredded cheese.Fold tortillas over filling, pressing gently to adhere. Wipe pan clean and reserve. -
4 Toast the Quesadillas
Return pan used to cook filling to medium heat and add 1 tsp. olive oil.
Working in batches if necessary, add quesadillas to hot pan. Toast until slightly browned, 1-2 minutes per side.Remove from burner.While quesadillas toast, continue recipe. -
5 Heat Chutney and Finish Dish
In a microwave-safe bowl, combine mango chutney, 2 tsp. water, and 1/2 Tbsp. salted butter. Microwave until heated through and butter is melted, 30-45 seconds.
Carefully remove from microwave and stir to combine.Plate dish as pictured on front of card, topping quesadillas with lime crema and chutney. Cut quesadillas into triangles, if desired. Squeeze lime wedges over to taste. Bon appétit!
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