Express

Pork Elotes Quesadilla

with cilantro crema

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 4 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
  • Over 30g protein

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In Your Box (serves 4)

  • 16 oz. Ground Pork
  • Info
    4 Large Flour Tortillas
  • 6 oz. Diced Poblanos
  • 5 oz. Corn Kernels
  • Info
    3 oz. Sour Cream
  • Info
    3 oz. Shredded Quesadilla Cheese
  • Info
    2 oz. Cream Cheese
  • Info
    ½ oz. Grated Cotija Cheese
  • ¼ oz. Cilantro
  • 2 tsp. Chile and Cumin Rub
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
    660
  • Carbohydrates
    45g
  • Net Carbs
    42g
  • Fat
    40g
  • Protein
    33g
  • Sodium
    1200mg

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

  • If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • 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.

  1. 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. 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. 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. 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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