Weeknight Chicken Quesadillas

with Chihuahua cheese and pico de gallo

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Wheat, Soy

A note about serious food allergies

Make yourself a dang quesadilla thanks to Home Chef! This deceptively simple meal goes all in on flavor and comfort, but goes light on cleanup! Major win-win there. Our smoky seasoning blend for the chicken packs an earthy cumin-chile punch, while fresh tomato salsa comes correct with creamy freshness and just a touch of heat.

In Your Box (serves 2)

  • 1 Lime
  • 1 Red Onion
  • 1 Jalapeño Pepper
  • 2 Roma Tomatoes
  • 2 Boneless Skinless Chicken Breasts
  • 1 Tbsp. Taco Seasoning
  • 6 Small Flour Tortillas
  • 3 oz. Shredded Chihuahua Cheese
  • 1 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
    762
  • Carbohydrates
    60g
  • Fat
    33g
  • Protein
    55g
  • Sodium
    1591mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Baking Sheets
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Weeknight Chicken Quesadillas with Chihuahua cheese and pico de gallo
    1

    Prepare the Ingredients

    Halve lime. Juice half and cut remaining half into quarters. Peel and halve onion. Cut halves into ¼" dice. Cut six rounds from pointed end of jalapeño. Seed, remove ribs, and mince remaining jalapeño. Cut tomatoes into ¼" dice. Pat chicken breasts dry. On a separate cutting board, cut chicken into ¼" strips across width. Sprinkle seasoning blend on chicken pieces and toss to coat.

  • Weeknight Chicken Quesadillas with Chihuahua cheese and pico de gallo
    2

    Cook the Chicken

    Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken strips to hot pan and stir occasionally until chicken strips reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Season with a pinch of pepper.

  • Weeknight Chicken Quesadillas with Chihuahua cheese and pico de gallo
    3

    Assemble the Quesadillas

    Place three tortillas on prepared baking sheet. Cover with chicken strips, Chihuahua cheese, a pinch of red onion (reserve remaining for pico de gallo), and ½ tsp. minced jalapeño (reserve remaining for pico de gallo). Top with remaining tortillas.

  • Weeknight Chicken Quesadillas with Chihuahua cheese and pico de gallo
    4

    Bake the Quesadillas

    Lightly coat top tortillas with cooking spray and cover with foil, then stack a second baking sheet on top. Place a casserole dish or heavy oven-safe pan on top of baking sheet to "press" quesadillas as they cook. Bake until cheese is melted and quesadillas are warm throughout, 18-20 minutes. Remove from oven and rest 2 minutes. While quesadillas bake, make pico de gallo.

  • Weeknight Chicken Quesadillas with Chihuahua cheese and pico de gallo
    5

    Make the Pico de Gallo

    In a mixing bowl, combine tomatoes, 3 Tbsp. red onion, 2 tsp. lime juice, remaining minced jalapeño (to taste), and a pinch of salt and pepper.

  • Weeknight Chicken Quesadillas with Chihuahua cheese and pico de gallo
    6

    Plate the Dish

    Cut each quesadilla in quarters and arrange on a plate. Garnish with sour cream, lime quarters, and jalapeño rounds. Serve with pico de gallo.