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
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
Prepare the Ingredients
Stem, seed, and cut red bell pepper into ¼" dice.
Peel and halve shallot. Slice thinly.
Core tomato and cut into ¼" dice.
Remove sausage from casings.
Cook the Sausage
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add sausage to hot pan and cook, breaking up with a spoon, until no pink remains, 3-5 minutes.
Cook the Filling
Add red bell pepper, shallot, garlic, and a pinch of pepper to pan with sausage. Stir occasionally until vegetables soften, 3-5 minutes.
Add tomato and cook 1 minute.
Transfer filling to a plate.
Wipe pan clean and reserve.
Assemble and Cook the Quesadillas
Return pan used to cook filling to medium-high heat. Coat pan with cooking spray.
Place three tortillas on a clean work surface. Add half the cheese, divide filling between each tortilla, and top with remaining cheese.
Place remaining tortillas on top. Lightly coat top tortillas with cooking spray.
Working in batches, place one quesadilla in hot pan and cook until lightly browned and cheese is melted, 1-2 minutes per side.
Some filling may fall out when flipping quesadillas. Carefully push back in or serve on the side.
Finish the Dish
Make pesto crema by combining sour cream and basil pesto in a mixing bowl.
Plate dish as pictured on front of card, serving pesto crema on the side. Bon appétit!
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