BBQ Mushroom Quesadilla

with sour cream

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Mild

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
  • Under %{max_calories} calories

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In Your Box (serves 2)

  • 6 oz. Cremini Mushrooms
  • Info
    2 Large Flour Tortillas
  • 4 oz. Fire Roasted Salsa
  • 4 oz. Mixed Diced Peppers
  • 3 oz. Corn Kernels
  • Info
    2 oz. Shredded Quesadilla Cheese
  • 1½ oz. BBQ Sauce
  • Info
    1 oz. Sour Cream
  • 2 Green Onions
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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 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

  • Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using ground beef, break up meat until beef reaches minimum internal temperature, 4-6 minutes. If using ground turkey, break up meat until turkey reaches minimum internal temperature, 6-8 minutes. If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes. Add to quesadillas as desired.

  1. 1

    Prepare Ingredients and Make Crema

    Stem mushrooms and cut caps into 1/4” slices.

    Trim and thinly slice green onions on an angle, keeping white and green portions separate.

    In a mixing bowl, combine sour cream, a pinch of salt and pepper, and 1 tsp. olive oil. Set aside.

  2. 2

    Make the Filling

    Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add white portions of green onions, diced peppers, mushrooms, corn, and 1/4 tsp. salt to hot pan. Stir occasionally until tender, 6-8 minutes.

    Stir in BBQ sauce and 2 Tbsp. water until combined.

    Remove from burner. Transfer to a plate. Wipe pan clean and reserve.

  3. 3

    Assemble the Quesadillas

    Place tortillas on a clean work surface. Divide cheese and filling evenly between tortillas, placing on one side of each tortilla. Fold tortilla over filling, pressing gently to adhere.

  4. 4

    Cook Quesadillas and Finish Dish

    Return pan used to cook filling to medium heat and add 1 tsp. olive oil. Place quesadillas in hot pan. Cook until golden-brown, 1-2 minutes per side.

    Work in batches, if necessary. Remove from burner.

    Plate dish as pictured on front of card, quartering quesadillas, if desired, and topping with crema and green portions of green onions. Serve salsa (to taste) on the side for dipping. Bon appétit!

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