Express
Southwest-Style Pork and Pepper Chili
with quesadilla dippers
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Jimmy Shay
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 16 oz. Ground Pork
- 15½ oz. Black Beans
- 15 oz. Crushed Tomatoes
- 6 oz. Mixed Diced Peppers
- 5 oz. Corn Kernels
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4 oz. Shredded Cheddar-Jack Cheese
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4 Small Flour Tortillas
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1 oz. Flour
- 4 tsp. Chicken Broth Concentrate
- 3 Tbsp. 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) DOLRaAP8
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Calories690
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Carbohydrates53g
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Net Carbs49g
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Fat38g
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Protein39g
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Sodium2050mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
- 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 ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Start the Chili
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add ground pork, mixed peppers, and a pinch of pepper to hot pot. Stir occasionally, breaking up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes. -
2 Finish the Chili
Add 1 Tbsp. olive oil to hot pot.
Add flour and stir until no dry flour remains. Add 2 cups water, tomatoes, beans, 1/4 tsp. salt, corn, taco seasoning, and chicken base. Stir to combine and bring to a simmer.Once simmering, cover and reduce heat to medium-low. Stir occasionally until slightly thickened, 10-12 minutes.Remove from burner.While chili cooks, continue recipe. -
3 Assemble the Quesadillas
Place tortillas on a clean work surface.
Evenly divide half the cheese (reserve remaining for garnish) between tortillas on one side. Fold empty side of tortillas over cheese, pressing to seal tightly. -
4 Cook Quesadillas and Finish Dish
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Working in batches if necessary, place quesadillas in hot pan. Cook until golden-brown, 2-4 minutes per side.Replenish oil as needed.Remove from burner.Plate dish as pictured on front of card, topping chili with remaining cheese and sticking in quesadilla dipper. Bon appétit!
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