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
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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
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.
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.
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.
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.
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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