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
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 jalapeño 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.
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
Medium Non-Stick Pan
Before You Cook
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 whole chicken, pat dry and cut into 1" dice. Follow same instruction as diced chicken.
If using shrimp, follow same instruction as diced chicken in Steps 1 and 2, cooking over medium-high heat until shrimp reach minimum internal temperature.
If using ground beef, follow same instructions as diced chicken in Step 2, breaking up meat until no pink remains and ground beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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.
Core tomatoes and cut into ¼" dice.
Halve lime. Juice one half and cut remaining half into quarters.
Pat chicken dry, and season all over with seasoning blend.
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 browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Remove from burner. Season with a pinch of pepper.
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 baking sheet. This will “press” the quesadillas as they bake.
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.
Make Pico de Gallo and Finish Dish
In a mixing bowl, combine tomatoes, 3 Tbsp. reserved onion, 2 tsp. lime juice, remaining minced jalapeño (to taste), and a pinch of 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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