Weeknight Chicken Quesadillas

with Oaxacan cheese and pico de gallo

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Wheat

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.

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
    3 oz. Shredded Chihuahua 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
    753
  • Carbohydrates
    62g
  • Fat
    31g
  • Protein
    55g
  • Sodium
    1803mg

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

  • Step 1 - Prepare the Ingredients
    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. Cut tomatoes into ¼" dice. Halve lime. Juice half and cut remaining half into quarters. Pat chicken breasts dry and, on a separate cutting board, cut into ¼" strips across width. Sprinkle with taco seasoning and toss to coat.

  • Step 2 - Cook the Chicken
    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 reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Remove from burner. Season with a pinch of pepper.

  • Step 3 - Assemble the Quesadillas
    3

    Assemble the Quesadillas

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

  • Step 4 - Bake the Quesadillas
    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 in hot oven until cheese is melted and quesadillas are warm throughout, 18-20 minutes. To cook quesadillas on the 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. Remove from oven and rest 2 minutes. While quesadillas bake, make pico de gallo.

  • Step 5 - Make the Pico de Gallo
    5

    Make the Pico de Gallo

    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 each quesadilla in quarters and garnishing with jalapeño rounds. Serve sour cream and pico de gallo on the side for dipping. Squeeze lime quarters over quesadillas if desired. Bon appétit!

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