Meal Kit
Bruschetta Chicken Quesadillas
with crème fraîche
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Ryan Pugh
Bruschetta is Italian and Quesadilla is Mexican, but what is food if not a marriage between countries and cultures. And these two cuisines meld seamlessly together for this meal, with the Italian flavors of basil, garlic, and tomatoes, and the Mexican form of cheesy tortillas, folded into half moons and fried to perfection. Fusion? Fantastic.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 2 Roma Tomatoes
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6 Small Flour Tortillas
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3 oz. Shredded Mozzarella
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2 oz. Creme Fraiche
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2 oz. Basil Pesto
- 2 Green Onions
- 2 Garlic Cloves
- ½ tsp. Poultry 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) GqnE22PW
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Calories800
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Carbohydrates51g
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Net Carbs48g
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Fat43g
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Protein53g
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Sodium1670mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium 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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If using Impossible burger, follow same instructions as chicken in Step 2, breaking up until no pink remains and burger is heated through, 4-6 minutes. No need to cut.
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If using shrimp, follow same instructions as chicken in Steps 1 and 2, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, separate into a single layer, pat dry, coarsely chop, and season with poultry seasoning. Follow same instructions as chicken in Step 2, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. No need to cut.
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1 Prepare Ingredients and Make Bruschetta
Core tomatoes and cut into 1/2" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Mince garlic.In a mixing bowl, combine tomatoes, green portions of green onions, garlic, pesto, 1/4 tsp. salt, and 2 tsp. olive oil. Set aside.Pat chicken breasts dry, and season both sides with poultry seasoning. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Remove chicken to a clean cutting board and let cool, 5 minutes.Wipe pan clean and reserve. After 5 minutes, cut into 1/2" dice. -
3 Assemble the Quesadillas
Place tortillas on a clean work surface.
Divide half the cheese between tortillas, placing on one half. Top with chicken, white portions of green onions, half the bruschetta (reserve remaining for garnish), and remaining cheese.Fold tortilla over filling and press gently so it holds in place. -
4 Cook the Quesadillas
Return pan used to cook chicken to medium heat and add 1 Tbsp. olive oil.
Working in batches if necessary, add quesadillas to hot pan (there should be no overlap). Cook until golden brown, 2-3 minutes per side.Repeat with remaining quesadillas if working in batches.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, halving quesadillas, if desired, and topping with crème fraîche and remaining bruschetta. Bon appétit!
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