Family Meal Kit
One-Pan Buffalo-Style Chicken Quesadilla
with sour cream and green onions
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat, Soy
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Under %{max_calories} caloriesOver 30g protein
Chef
Laura Alpern
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
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4 Large Flour Tortillas
- 5 oz. Corn Kernels
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4 oz. Buffalo Sauce
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4 oz. Light Sour Cream
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4 oz. Shredded Cheddar-Jack Cheese
- 2 Celery Stalks
- 4 Green Onions
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.
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Nutrition (per serving) WPeGVbOk
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Calories550
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Carbohydrates45g
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Net Carbs42g
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Fat23g
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Protein42g
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Sodium1750mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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
Customize It Instructions
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Trim ends off celery and cut into 1/4" dice.
Trim and thinly slice green onions, keeping white and green portions separate.Pat chicken dry. -
2 Cook the Chicken Mixture
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken and celery to hot pan. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Add corn and stir until combined and heated through, 1-2 minutes.Remove from burner. Rest, 5 minutes. -
3 Make the Filling
Once cool enough to handle, transfer chicken mixture to a clean cutting board and coarsely chop. Wipe pan clean and reserve.
Transfer chicken mixture to a mixing bowl. Stir in white portions of green onions, cheese, and Buffalo sauce (to taste) until combined and fully coated. -
4 Assemble the Quesadillas
Place tortillas on a clean work surface.
Place filling evenly on half of each tortilla. Fold tortilla over filling and gently press to adhere. -
5 Cook Quesadillas and Finish Dish
Return pan used to cook chicken to medium-low heat and add 1 tsp. olive oil.
Working in batches, add quesadillas to hot pan. Cook until browned and cheese is melted, 1-2 minutes per side.Remove from burner.Plate dish as pictured on front of card, cutting into smaller triangles, if desired. Garnish with sour cream and green portions of green onions. Bon appétit!
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