Weeknight Chicken Quesadillas

with Oaxacan cheese and pico de gallo

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Wheat

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 you!
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. The feisty taco seasoning for the chicken packs a nice punch, while fresh tomato pico de gallo comes correct with freshness and just a touch of heat. Tip: Most jalapeno seeds are found between the stem and halfway down the pepper. Slicing rounds from the tip and using to taste can lessen the spice while still enjoying all the flavor.

In Your Box (serves 2)

  • 1 Jalapeño Pepper
  • 1 Red Onion
  • 2 Roma Tomatoes
  • 1 Lime
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • 1 Tbsp. Taco Seasoning
  • Info
    6 Small Flour Tortillas
  • Info
    4 oz. Shredded Oaxacan Cheese
  • Info
    2 oz. Sour Cream

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
    839
  • Carbohydrates
    64g
  • Fat
    36g
  • Protein
    58g
  • Sodium
    1589mg

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

  • 1

    Prepare the Ingredients

    Peel and halve onion. Cut halves into ¼" dice. Cut six rounds from pointed end of jalapeño. Seed, remove ribs, and mince remaining jalapeño. Wash hands and cutting board after working with jalapeño. Cut tomatoes into ¼" dice. Halve lime. Juice half and cut remaining half into quarters. Pat chicken dry, and combine with taco seasoning until coated. If using whole chicken breasts, cut into 1" dice on a separate cutting board and combine with taco seasoning. If using ground beef or ground pork, combine with taco seasoning.

  • 2

    Cook the Chicken

    Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Remove from burner. Season with a pinch of pepper. If using ground beef, cook, breaking up with a spoon, until no pink remains, 4-6 minutes. If using ground pork, cook, breaking up with a spoon, until no pink remains, 5-7 minutes.

  • 3

    Assemble the Quesadillas

    Place three tortillas on prepared baking sheet. Top tortillas equally with chicken, cheese, a pinch of onion, and ½ tsp. minced jalapeño (reserve remaining of both for pico de gallo). Top with remaining tortillas. Lightly coat top tortilla with cooking spray. 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.

  • 4

    Bake the Quesadillas

    Bake quesadillas in hot oven until cheese is melted and quesadillas are warm throughout, 18-20 minutes. To cook on stovetop, place a medium non-stick pan over 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. Rest baked quesadillas, 2 minutes. While quesadillas bake, make pico de gallo.

  • 5

    Make Pico de Gallo and Finish Dish

    In a mixing bowl, combine tomatoes, 3 Tbsp. onion, 2 tsp. lime juice, remaining minced jalapeño (to taste), and a pinch of salt and pepper. Stir occasionally while quesadillas bake. Plate dish as pictured on front of card, cutting quesadillas into quarters and topping with pico de gallo and jalapeño rounds (to taste). Squeeze lime quarters over quesadillas to taste. Serve sour cream on the side for dipping. Bon appétit!

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