Ranch Chicken Quesadillas

with corn and jalapeño salsa

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

Ranch goes on everything nowadays and we aren't too proud to say, that's a part of modernity we find most appealing. We've adapted ourselves well to the ranch universe we live in, using it on pork, chicken, and these tasty quesadillas. Cheesy, ranch-y goodness topped with a spicy corn salsa… we're not just on the ranch train, we're the conductor. Tip: Easiest way to remove jalapeño ribs and seeds: remove ends, then hold upright. Carefully slice the pepper into four pieces, leaving ribs and seed to discard.

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Jalapeño Pepper
  • ¼ oz. Cilantro
  • 1 Lime
  • Info
    1 tsp. Powdered Ranch Seasoning
  • Info
    6 Small Flour Tortillas
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    2 oz. Sour Cream
  • 3 oz. Corn Kernels

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
    794
  • Carbohydrates
    57g
  • Fat
    39g
  • Protein
    53g
  • Sodium
    1678mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Roast the Chicken

    Pat chicken breasts dry, drizzle with 1 tsp. olive oil, and season both sides with a pinch of pepper. Place chicken on prepared baking sheet and roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes. While chicken roasts, cook corn.

  • 2

    Cook the Corn

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add corn to hot pan and stir often until lightly charred, 1-3 minutes. Transfer corn to a mixing bowl. Wipe pan clean and reserve.

  • 3

    Prepare Ingredients and Make Salsa

    Mince cilantro (no need to stem). Halve lime. Juice one half and cut other half into quarters. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. Add jalapeño (to taste), cilantro, 1 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt to bowl with corn and stir to combine. Set aside.

  • 4

    Assemble the Quesadillas

    Slice cooked chicken thinly and return to baking sheet. Add ranch seasoning and carefully toss to coat. Baking sheet will be hot! Use a utensil. Place tortillas on a clean work surface. Evenly distribute half the cheese on half of each tortilla. Top with chicken, then add remaining cheese. Fold tortilla over cheese and chicken.

  • 5

    Finish the Dish

    Return pan used to cook corn to medium heat and add 1 tsp. olive oil to hot pan. Working in batches, place two or three quesadillas in 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. Plate dish as pictured on front of card, garnishing with corn salsa. Serve sour cream on the side for dipping. Squeeze lime wedges over quesadillas to taste. Bon appétit!

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