Meal Kit
One-Pan Mexican-Style Elotes Quesadillas
with chipotle-lime crema and corn salsa
Prep & Cook Time: 25-35 min.
Spice Level: Spicy
Cook Within: 7 days
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Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
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Chef
Ryan Pugh
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
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- 5 oz. Corn Kernels
- 4 oz. Grape Tomatoes
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- 1 Lime
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- 1 Shallot
- 1 Jalapeno Pepper
- ½ oz. Cilantro
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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) gqRaraPE
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Calories610
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Carbohydrates67g
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Net Carbs60g
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Fat32g
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Protein21g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 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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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using Impossible burger, break up until protein reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Stem and mince cilantro.
Cut tomatoes into 1/4" rounds. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.Halve lime and juice.Peel and mince shallot.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. -
2 Cook the Filling
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add corn, shallots, and jalapeños (to taste) to hot pan. Stir occasionally until browned and tender, 4-6 minutes.Add tomatoes, 1/2 tsp. salt, and a pinch of pepper. Stir constantly until tomatoes are tender, 2-3 minutes.Remove from burner. Transfer to a mixing bowl. Wipe pan clean and reserve.Add 5 tsp. lime juice (reserve remaining for crema) and half the cilantro (reserve remaining for garnish). Stir to combine.While filling cooks, continue recipe. -
3 Make the Crema
In another mixing bowl, combine chipotle crema, 1 tsp. remaining lime juice, and a pinch of salt. Set aside.
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4 Assemble the Quesadillas
Place tortillas on a clean work surface. Evenly divide half the shredded cheese amongst tortillas. Top evenly with 3/4 the filling (reserve remaining for topping), then remaining shredded cheese.
Fold tortillas over filling, pressing gently to adhere. Repeat with remaining tortillas. -
5 Cook Quesadillas and Finish Dish
Return pan used to cook filling to medium-low heat and add 1 tsp. olive oil. Working in batches, place two or three quesadillas in hot 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, if necessary.Remove from burner.Plate dish as pictured on front of card, halving quesadillas, if desired, and topping with crema, remaining filling, cotija, and remaining cilantro. Bon appétit!
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