Express
Pork Elotes Quesadilla
with cilantro crema
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Maija Barnes
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In Your Box (serves 4)
- 16 oz. Ground Pork
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4 Large Flour Tortillas
- 6 oz. Diced Poblanos
- 5 oz. Corn Kernels
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3 oz. Sour Cream
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3 oz. Shredded Quesadilla Cheese
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2 oz. Cream Cheese
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½ oz. Grated Cotija Cheese
- ¼ oz. Cilantro
- 2 tsp. Chile and Cumin Rub
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) EOdDRKOG
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Calories660
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Carbohydrates45g
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Net Carbs42g
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Fat40g
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Protein33g
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Sodium1200mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 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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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 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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1 Make the Cheese Filling and Cilantro Crema
Stem and coarsely chop cilantro.
In a mixing bowl, combine sour cream, cilantro, 1 tsp. water, and a pinch of salt and pepper. Set aside.In another mixing bowl, combine softened cream cheese and cotija. Set aside. -
2 Cook the Pork Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add ground pork, corn, poblanos (use less if spice-averse), chile and cumin rub, and 1/2 tsp. salt to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.Remove from burner. -
3 Cook the Quesadillas
Poke tortillas all over with a fork.
Divide cheese filling between tortillas, placing on one half. Top with shredded cheese, then pork filling. Fold tortilla over filling. Wipe pan clean and reserve.Return pan used to cook filling to medium heat and add 1 tsp. olive oil. Working in batches if necessary, add quesadillas to hot pan and cook until golden-brown, 2-4 minutes per side.Replenish oil, if necessary.Remove from burner. -
4 Broil Quesadillas and Finish Dish
Transfer quesadillas to prepared baking sheet.
Broil under hot broiler until quesadillas are crispy, 2-3 minutes.Don't text and broil! Keep an eye on oven as quesadillas may burn easily under broiler.Carefully remove from broiler.Plate dish as pictured on front of card, cutting quesadillas, if desired. Serve cilantro crema on the side for dipping. Bon appétit!
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