Ranch Chicken Quesadillas
with corn and jalapeño salsa
Prep & Cook Time: 30-40 min.
Cook Within: 5 days
Difficulty Level: Intermediate
Spice Level: Spicy
Contains: Milk, Wheat
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 seeds to discard.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Lime
- 3 oz. Corn Kernels
- 1 Jalapeño Pepper
- ¼ oz. Cilantro
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) zPae5JPv
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 2 Mixing Bowls
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
Customize It Instructions
If using steak strips, pat dry, coarsely chop, then separate pieces. Skip roasting step. Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan and stir occasionally until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Follow same instructions as chicken in Step 4.
Roast the Chicken
Pat chicken 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.Carefully remove baking sheet from oven. Let chicken cool, at least 5 minutes.While chicken roasts, continue recipe.
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.Remove from burner. 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 wedges.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
Once cool enough to handle, thinly slice cooked chicken. Combine chicken and ranch seasoning in another mixing bowl until chicken is coated.Place tortillas on a clean work surface. On one half of tortillas, evenly distribute half the cheese, then chicken, then remaining cheese. Fold tortilla over cheese and chicken.
Cook Quesadillas and Finish Dish
Return pan used to cook corn to medium heat and add 1 tsp. olive oil. Working in batches, add two or three quesadillas to 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 salsa. Squeeze lime wedges over quesadillas to taste and serve sour cream on the side for dipping. Bon appétit!
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