Meal Kit
with corn and black-eyed pea salsa
Prep & Cook Time:30-40 min.
Difficulty Level:Easy
Spice Level:Mild
Cook Within:7 days
Contains:Milk, Wheat, Soy
Vegetarian
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
These portobello mushroom quesadillas have it all. In between golden-brown flour tortillas await sautéed slices of steak-like portobello mushrooms and fresh bell pepper. It's seasoned with a chile-cumin rub that hits all the right smoky, earthy notes. Next to an easy salsa of black-eyed peas and corn, this is a meat-free meal that's supremely satisfying.
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- 15½oz.Black-Eyed Peas
- 1Red Bell Pepper
- 6Small Flour Tortillas
- 2Portobello Mushrooms
- 4oz.Shredded Chihuahua Cheese
- 3oz.Corn Kernels
- 1Lime
- 2oz.Sour Cream
- 1Green Onion
- 1Tbsp.Smoky Chile and Cumin Rub
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)bP8nA5Oz
Calories
1360Carbohydrates
199gNet Carbs
193gFat
29gProtein
72gSodium
1280mg
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2Baking Sheets
- 1Medium Pan
- 1Mixing Bowl
Before You Cook
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
Prepare the Ingredients
Using a spoon, scoop out black undersides (gills) of portobello mushrooms. Cut mushrooms into 1/4" strips. Drain and rinse black-eyed peas. Place half the black-eyed peas on a clean cutting board and gently crush with bottom of a pan. Stem, seed, and slice red bell pepper into thin 1/4'' strips. Cut half the strips into 1/4" dice. Trim and thinly slice green onion on an angle, keeping white and green portions separate. Zest lime, halve, and juice.
Cook the Portobello Mixture
Heat 2 tsp. olive oil in a medium pan over medium heat. Add bell pepper strips and white portions of green onion to hot pan and cook until slightly softened, 2-3 minutes. Add portobello slices and half the seasoning blend (reserve remaining for vinaigrette) and cook, stirring often, until mushrooms are browned and tender, 4-5 minutes. Add crushed black-eyed peas and cook until heated through, 1 minute. Remove from burner, stir in 1 tsp. lime zest, and transfer mixture to a plate or bowl.
Build the Quesadillas
Place three tortillas on prepared baking sheet. Divide portobello mixture and half the cheese between tortillas. Top with remaining cheese and cover with remaining tortillas.
Bake the Quesadillas
Lightly coat top tortillas with cooking spray and cover with foil, then stack a second baking sheet on top. Place a casserole dish or heavy oven-safe pan on top of baking sheet to "press" quesadillas as they cook. Bake 15 minutes, remove from oven, and flip. Bake until tortillas are golden brown, 8-10 minutes. Transfer to cutting board and let rest 5 minutes. While quesadillas bake, make salsa and lime sour cream.
Make Salsa and Lime Sour Cream
Whisk together 1 Tbsp. lime juice (reserve 1 tsp. for lime sour cream), remaining seasoning blend, and 1 Tbsp. olive oil in a medium mixing bowl. Add whole black-eyed peas, corn, and diced bell pepper to vinaigrette and toss. Taste, and season with a pinch of salt and pepper if desired. Combine sour cream, 1 tsp. lime juice, and a pinch of salt in a small bowl.
Plate the Dish
Cut each quesadilla into quarters and serve on a plate. Place salsa and lime sour cream on side. Garnish quesadilla with green portions of green onions.
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