Meal Kit
One Pan
Garlic Sesame Shrimp Quesadillas
with Asian slaw
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Milk, Eggs, Wheat, Sesame, Soy
- Pescatarian
- Protein-Packed
Chef
Laura Alpern
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)
- 8 oz. Shrimp
- 6 Small Flour Tortillas
- 4 oz. Slaw Mix
- 4 oz. Shredded Mozzarella
- 2 fl. oz. Garlic Sesame Sauce
- 1½ oz. Pan Asian Dressing
- 1.32 oz. Mayonnaise
- 2 Green Onions
- 1 tsp. Sriracha
- 1 tsp. Multicolor Sesame Seeds
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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Calories800
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Carbohydrates56g
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Net Carbs53g
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Fat48g
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Protein35g
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Sodium2390mg
Recipe Steps
You Will Need
- Olive Oil
- 2 Mixing Bowls
- 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 diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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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 Prepare Ingredients and Make Sriracha Mayonnaise
Finely chop slaw mix.
Trim and thinly slice green onions, keeping white and green portions separate.In a mixing bowl, combine mayonnaise and Sriracha (to taste). Set aside.Pat shrimp dry. -
2 Cook the Shrimp Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add shrimp and white portions of green onions to hot pan. Cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer shrimp filling to a clean, flat work surface and let cool, 5 minutes. Wipe pan clean and reserve.Once cool enough to handle, coarsely chop filling. Transfer to a heat-safe mixing bowl and stir in half the garlic sesame sauce (reserve remaining for garnish). -
3 Assemble the Quesadillas
Place tortillas on another clean, flat work surface.
Evenly divide cheese among tortillas, placing on one half. Top cheese with shrimp filling. Fold tortillas over filling, pressing gently to adhere. -
4 Toast the Quesadillas
Return pan used to cook shrimp filling to medium heat and add 1 tsp. olive oil.
Working in batches if necessary, place quesadillas in hot pan. Toast until golden-brown, 2-4 minutes per side.Replenish oil, if necessary.Remove from burner.While quesadillas toast, continue recipe. -
5 Assemble Slaw and Finish Dish
In another mixing bowl, combine slaw mix and dressing.
Plate dish as pictured on front of card, topping quesadillas with remaining garlic sesame sauce, Sriracha mayonnaise (to taste), sesame seeds, and green portions of green onions. Cut quesadillas into triangles, if desired. Bon appétit!
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