Family Meal: Chicken Quesadillas

with sour cream and pico de gallo

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Wheat, Soy

A note about serious food allergies

Make yourself a dang quesadilla thanks to Home Chef! This deceptively simple meal goes all in on flavor and comfort, but goes light on cleanup! Major win-win there. Our smoky seasoning blend for the chicken packs an earthy cumin-chile punch, while fresh tomato salsa come correct with creamy freshness and just a touch of heat.

In Your Box

  • 2 Limes
  • 1 Red Onion
  • 1 Jalapeño Pepper
  • 2 Roma Tomatoes
  • 4 Boneless Skinless Chicken Breasts
  • Info
    2 Tbsp. Taco Seasoning
  • Info
    4 Large Flour Tortillas
  • Info
    8 oz. Shredded Chihuahua Cheese
  • Nutrition (per serving)

  • Calories
    980
  • Carbohydrates
    67g
  • Fat
    49g
  • Protein
    68g
  • Sodium
    1489mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Baking Sheets
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Halve one lime and juice. Cut second lime into eighths. Peel and halve onion. Cut halves into ¼” dice. Cut rounds from pointed end of half the jalapeño. Seed and mince remaining jalapeño. Cut Roma tomatoes into ¼” dice. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken into ¼” strips across width. Sprinkle seasoning blend on chicken pieces and toss to coat.

  • Step 2 - Cook the Chicken
    2

    Cook the Chicken

    Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add chicken to hot pan and cook, stirring occasionally, until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Season with 1 tsp. salt and ¼ tsp. pepper. Remove to plate. Wipe pan clean and reserve.

  • Step 3 - Assemble the Quesadillas
    3

    Assemble the Quesadillas

    Place tortillas on cutting board. Cover half of each with chicken pieces, Chihuahua cheese, 1 tsp. red onion (reserve remaining for pico de gallo), and ½ tsp. minced jalapeño (reserve remaining for pico de gallo). Fold over into half-moon shape.

  • Step 4 - Cook the Quesadillas
    4

    Cook the Quesadillas

    Return pan used to cook chicken to medium heat. Add 1 Tbsp. olive oil and two quesadillas to hot pan. Cook until lightly browned, 2 minutes. Flip and repeat on second side. Remove to prepared baking sheet and repeat with remaining quesadillas. Bake until browned and heated through, 6-9 minutes. While quesadillas bake, make pico de gallo.

  • Step 5 - Make the Pico de Gallo
    5

    Make the Pico de Gallo

    In a medium mixing bowl, combine tomatoes, ½ cup red onion, 2 Tbsp. lime juice, remaining minced jalapeño (to taste), ¼ tsp. salt, and a pinch of pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Cut each quesadilla in quarters and arrange on a plate. Garnish with sour cream, lime quarters, and jalapeño rounds. Serve with pico de gallo.