Meal Kit

Zesty Buffalo Shrimp Quesadillas

with cheddar cheese and pico de gallo

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Shellfish, Soy

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

In Your Box (serves 2)

  • 3 oz. Corn Kernels
  • Info
    4 oz. Shredded Cheddar Cheese
  • 1 Lime
  • 1 Roma Tomato
  • Info
    6 Small Flour Tortillas
  • 1 Red Bell Pepper
  • 2 Green Onion
  • Info
    0.88 oz. Zesty Buffalo Sauce
  • Info
    8 oz. Shrimp

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
    732
  • Carbohydrates
    66g
  • Fat
    36g
  • Protein
    37g
  • Sodium
    1845mg

Recipe Steps

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
  1. 1

    Prepare The Ingredients

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Cut shrimp in half Core tomato and cut into ½" dice Halve lime. Cut one half into wedges and juice the other half.

  2. 2

    Cook The Vegetables

    In a large nonstick pan over medium high heat, add 1 tsp olive oil. Add peppers, corn, and green onion bottoms to pan and cook until tender, 5-7 minutes. Transfer to a plate. Reserve pan; no need to wipe clean.

  3. 3

    Cook The Shrimp

    Heat 1 tsp. olive oil in the same pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Transfer shrimp to a paper towel lined plate. Reserve pan; no need to wipe clean.

  4. 4

    Cook The Quesadillas

    Place 3 tortillas on a clean work surface. Divide half the cheese between tortillas, then top with filling and remaining cheese. Top with remaining tortillas. Return pan used to cook filling to medium heat and add 1 tsp. olive oil to hot pan. Working in batches, place 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.

  5. 5

    Make The Pico and Finish The Dish

    Combine tomatoes, 1 tablespoon lime juice, and green onion tops in a small bowl. Plate dish as pictured on front of card, serving quesadillas with pico and zesty buffalo sauce (to taste). Bon appétit!

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