Meal Kit

One-Pan Mexican-Style Elotes Quesadillas

with chipotle-lime crema and corn salsa

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Spicy

Cook Within: 7 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Vegetarian

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In Your Box (serves 2)

  • Info
    6 Small Flour Tortillas
  • 5 oz. Corn Kernels
  • 4 oz. Grape Tomatoes
  • Info
    3 oz. Shredded Cheddar-Jack Cheese
  • 1 Lime
  • Info
    2 oz. Chipotle Crema
  • 1 Shallot
  • 1 Jalapeno Pepper
  • ½ oz. Cilantro
  • Info
    ½ oz. Grated Cotija Cheese
Contains: Sulfites
Food intolerance information

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
    610
  • Carbohydrates
    67g
  • Net Carbs
    60g
  • Fat
    32g
  • Protein
    21g
  • Sodium
    1600mg

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

  • Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.

  • 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. Add protein to meal as desired.

  1. 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. 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. 3

    Make the Crema

    In another mixing bowl, combine chipotle crema, 1 tsp. remaining lime juice, and a pinch of salt. Set aside.

  4. 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. 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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