Meal Kit

Jalapeño Popper Shrimp Quesadillas

with lime crema

Prep & Cook Time: 20-30 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Shellfish (Shrimp), Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

We've long held that the spicy cheesy deliciousness of a jalapeño pepper filled with cheese can't be confined to appetizers. But the most natural marriage we've found is here, where we take that gooey greatness and transfer it to quesadillas, along with our good buddy crustaceans, the shrimps. You can't keep good flavors down!

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • Info
    6 Small Flour Tortillas
  • Info
    4 oz. Shredded Oaxacan Cheese
  • 1 Lime
  • 3 oz. Fire Roasted Corn Kernels
  • Info
    2 oz. Sour Cream
  • 1 Jalapeño Pepper
  • Info
    1 oz. Light Cream Cheese
  • Info
    ½ oz. Crispy Jalapeños
  • 1 tsp. Fajita Seasoning
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Large Non-Stick Pan
  • 2 Mixing Bowls

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

  • If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.

  • If using steak strips or flank steak, spread into a single layer, pat dry, and coarsely chop. Follow same instructions as shrimp in Step 1, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  1. 1

    Cook the Shrimp

    Pat shrimp dry.

    Place a large non-stick pan over medium-high heat.

    Add 1 tsp. olive oil, shrimp, and seasoning blend to hot pan. Cook until opaque and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

    Remove from burner. Transfer shrimp to a plate and let cool until able to handle, at least 10 minutes.

    Wipe pan clean and reserve.

    While shrimp cook, prepare ingredients.

  2. 2

    Prepare Ingredients and Cook Vegetables

    Halve lime. Juice one half and cut other half into wedges.

    Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

    Return pan used to cook shrimp to medium-high heat and add 1 tsp. olive oil.

    Add corn, jalapeño (to taste), and a pinch of salt and pepper. Stir occasionally until slightly tender, 3-5 minutes.

    Remove from burner. Transfer vegetables to a mixing bowl and set aside. Wipe pan clean and reserve.

  3. 3

    Make the Filling and Crema

    Once cool enough to handle, coarsely chop shrimp. Add chopped shrimp and softened cream cheese to mixing bowl with vegetables and stir until combined.

    In another mixing bowl, combine 2 tsp. lime juice and sour cream. Set aside.

  4. 4

    Assemble the Quesadillas

    Place tortillas on a clean work surface.

    Evenly distribute shredded cheese among tortillas, placing on one half of tortilla. Top evenly with filling.

    Fold tortilla over filling, pressing gently to hold in place.

  5. 5

    Cook Quesadillas and Finish Dish

    Return pan used to cook vegetables to medium heat and add 1 tsp. olive oil.

    Working in batches, place two or three quesadillas in 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, halving quesadillas, if desired, and garnishing with crema and crispy jalapeños (to taste). Squeeze lime wedges over to taste. Bon appétit!

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