Meal Kit

Shrimp Fajita Quesadilla

with cilantro crema

Prep & Cook Time: 20-30 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Shellfish (Shrimp), Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Pescatarian
    Over 30g protein

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In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • 1 Green Bell Pepper
  • 1 Yellow Onion
  • Info
    2 Large Flour Tortillas
  • Info
    3 oz. Shredded Quesadilla Cheese
  • Info
    2 oz. Light Sour Cream
  • Info
    1 oz. Chipotle Crema
  • ¼ oz. Cilantro
  • 2 tsp. Taco Seasoning
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 2 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

  • If using 16 oz. shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. You may have leftover filling.

  • If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using Impossible burger, break up until protein reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

  • If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  1. 1

    Prepare the Ingredients

    Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.

    Stem and coarsely chop cilantro.

    Halve and peel onion. Cut halves into 1/4" dice.

    Pat shrimp dry and season all over with half the taco seasoning (reserve remaining for vegetables).

  2. 2

    Start the Filling

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

    Add onions, bell peppers, and a pinch of salt and pepper to hot pan. Stir occasionally until tender and lightly browned, 6-8 minutes.

    If pan is too dry, add water, 1 Tbsp. at a time, as necessary. Stir in remaining taco seasoning.

    Remove from burner. Transfer to a mixing bowl and set aside.

  3. 3

    Finish the Filling

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

    Remove from burner. Transfer shrimp to a clean cutting board and let cool, 3 minutes.

    Once cool enough to handle, coarsely chop. Add chopped shrimp and half the cilantro (reserve remaining for cilantro crema) to bowl with vegetables and stir to combine. Wipe pan clean and reserve.

  4. 4

    Assemble and Cook the Quesadillas

    Place tortillas on a clean work surface. Evenly spread chipotle crema on half of each tortilla. Evenly top crema with cheese, then filling. Fold tortilla in half over filling.

    Return pan used to cook shrimp to medium heat and add 2 tsp. olive oil. Working in batches if necessary, add quesadillas to hot pan. There should be no overlap. Cook until golden-brown, 2-4 minutes per side.

    Remove from burner.

  5. 5

    Make Cilantro Crema and Finish Dish

    In another mixing bowl, combine sour cream, remaining cilantro, a pinch of salt and pepper, and 1 tsp. water. Set aside.

    Plate dish as pictured on front of card, halving quesadilla, if desired, and topping with cilantro crema. Bon appétit!

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