Meal Kit
Shrimp Fajita Quesadilla
with cilantro crema
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
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Contains: Shellfish (Shrimp), Milk, Wheat
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Under %{max_calories} caloriesPescatarianOver 30g protein
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Chef
Laura Alpern
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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- 1 Bell Pepper
- 1 Onion
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- ¼ oz. Cilantro
- 2 tsp. Taco Seasoning
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) pOJk6K3y
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Calories620
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Carbohydrates45g
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Net Carbs41g
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Fat36g
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Protein32g
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Sodium2010mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 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 16 oz. shrimp, follow same instructions as 8 oz., working in batches if necessary.
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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 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.
Stem and coarsely chop cilantro.Halve and peel onion. Cut halves into 1/4" dice.Pat shrimp dry and season all over with half the taco seasoning (reserve remaining for vegetables). -
2 Start the Filling
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add onions, bell peppers, and a pinch of salt and pepper to hot pan. Stir occasionally until tender and lightly browned, 6-8 minutes.If pan is too dry, add water, 1 Tbsp. at a time, as necessary. Stir in remaining taco seasoning.Remove from burner. Transfer to a mixing bowl and set aside. -
3 Finish the Filling
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Remove from burner. Transfer shrimp to a clean cutting board and let cool, 3 minutes.Once cool enough to handle, coarsely chop. Add chopped shrimp and half the cilantro (reserve remaining for cilantro crema) to bowl with vegetables and stir to combine. Wipe pan clean and reserve. -
4 Assemble and Cook the Quesadillas
Place tortillas on a clean work surface. Evenly spread chipotle crema on half of each tortilla. Evenly top crema with cheese, then filling. Fold tortilla in half over filling.
Return pan used to cook shrimp to medium heat and add 2 tsp. olive oil. Working in batches if necessary, add quesadillas to hot pan. There should be no overlap. Cook until golden-brown, 2-4 minutes per side.Remove from burner. -
5 Make Cilantro Crema and Finish Dish
In another mixing bowl, combine sour cream, remaining cilantro, a pinch of salt and pepper, and 1 tsp. water. Set aside.
Plate dish as pictured on front of card, halving quesadilla, if desired, and topping with cilantro crema. Bon appétit!
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