Family Meal Kit
One-Pan Bacon-y Chicken Thigh Quesadilla
with tomato salsa
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesOver 30g protein
Chef
Laura Alpern
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Diced Chicken Thighs
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4 Large Flour Tortillas
- 1 Roma Tomato
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4 oz. Shredded Cheddar Cheese
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4 oz. Light Sour Cream
- 4 oz. Fire Roasted Salsa
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2 oz. Cream Cheese
- 1 oz. Bacon Bits
- 4 Green Onions
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3 tsp. Buttermilk-Dill Seasoning
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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Calories610
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Carbohydrates40g
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Net Carbs38g
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Fat30g
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Protein43g
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Sodium1360mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 3 Mixing Bowls
- 1 Large Non-Stick Pan
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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1 Prepare the Ingredients
Core tomato and cut into 1/4" dice.
Trim and thinly slice green onions, keeping white and green portions separate.Pat chicken dry. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Add bacon and 2/3 the buttermilk-dill seasoning (reserve remaining for crema). Stir occasionally until combined and bacon is crispy, 1-2 minutes.Remove from burner. Transfer chicken mixture to a clean, flat work surface. Let cool, 5 minutes.Wipe pan clean and reserve. -
3 Assemble the Quesadillas
Once cool enough to handle, coarsely chop chicken mixture and transfer to a mixing bowl. Stir in white portions of green onions, shredded cheese, cream cheese, and a pinch of salt and pepper until combined.
Place tortillas on a clean, flat work surface.Evenly divide chicken mixture between tortillas, placing on one half. Fold tortillas over filling, pressing gently to adhere. -
4 Cook the Quesadillas
Return pan used to cook chicken to medium-low heat and add 1 tsp. olive oil.
Working in batches, add quesadillas to hot pan. Cook until browned and cheese is melted, 1-2 minutes per side.Remove from burner.While quesadillas cook, continue recipe. -
5 Make Salsa and Crema and Finish Dish
In another mixing bowl, combine tomatoes, salsa (to taste), and green portions of green onions. Set aside.
In another mixing bowl, combine sour cream, remaining buttermilk-dill seasoning, and 1 tsp. water. Set aside.Plate dish as pictured on front of card, cutting quesadillas into triangles, if desired. Garnish with crema and tomato salsa (to taste). Bon appétit!
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