Express
Southwest-Style Chipotle Vegetable Quesadilla
with green onions and crema
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 15 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 15 minutes or less. Time is less with Express.
In Your Box (serves 2)
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2 Large Flour Tortillas
- 4 oz. Black Beans
- 4 oz. Pepper and Onion Mix
- 4 oz. Fire Roasted Salsa
- 3 oz. Corn Kernels
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3 oz. Shredded Nacho/Taco Cheese Blend
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1 oz. Chipotle Crema
- 2 Green Onions
- 1 tsp. Chipotle 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) BqBBmzqm
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Calories510
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Carbohydrates56g
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Net Carbs49g
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Fat25g
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Protein19g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
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. If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes. If using shrimp, pat dry and cook until 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 strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to quesadillas as desired.
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1 Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Drain beans. -
2 Cook the Filling
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add white portions of green onions, pepper and onion mix, corn, and beans to hot pan. Stir occasionally until peppers are tender, 6-7 minutes.Stir in chipotle seasoning (to taste) and 1/4 tsp. salt.Remove from burner. Transfer filling to a mixing bowl. Add salsa (to taste) and stir to combine.Wipe pan clean and reserve. -
3 Make the Quesadillas
Return pan used to cook filling to medium heat and add 1 tsp. olive oil.
Add one tortilla to hot pan. Add half the cheese and half the filling (reserve remaining of each for second quesadilla) to one half of tortilla. Fold tortilla over filling, pressing gently to adhere. Cook until golden brown, 2-4 minutes per side.Repeat with remaining tortilla, adding cheese and filling, and adding additional 1 tsp. olive oil, if necessary.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, halving quesadillas, if desired, and topping with crema and green portions of green onions. Bon appétit!
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