Meal Kit
One Pan
Creamy Spinach and Chicken Quesadillas
with tomato topping
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Laura Alpern
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 6 Small Flour Tortillas
- 1 Roma Tomato
- 2 oz. Baby Spinach
- 2 oz. Shredded Mozzarella
- 2 oz. Light Sour Cream
- 2 oz. Cream Cheese
- 2 Green Onions
- 2 Garlic Cloves
- 1 tsp. Chimichurri 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)
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Calories670
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Carbohydrates49g
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Net Carbs46g
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Fat33g
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Protein45g
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Sodium1730mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 2 Mixing Bowls
- 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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Coarsely chop spinach.
Core tomato and cut into 1/4" dice.Trim and thinly slice green onions, keeping white and green portions separate.Mince garlic.Pat chicken dry. Season both sides with a pinch of salt and pepper. -
2 Cook the Filling
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Add garlic, white portions of green onions, and spinach. Stir occasionally until spinach is wilted, 1-2 minutes.Remove from burner. Transfer filling to a mixing bowl. Let cool, 5 minutes.Wipe pan clean and reserve. Once cool enough to handle, shred chicken with two forks. Stir in softened cream cheese, shredded cheese, 1/4 tsp. salt, and 3/4 the chimichurri seasoning (reserve remaining for tomato topping) until combined. -
3 Assemble the Quesadillas
Place tortillas on a clean work surface.
Evenly divide filling among tortillas, placing on one half. Fold tortillas over filling, pressing gently to adhere. -
4 Cook the Quesadillas
Return pan used to cook filling to medium heat and add 1 tsp. olive oil.
Working in batches if necessary, place quesadillas in hot pan and cook until golden-brown, 2-4 minutes per side.Replenish oil, if necessary.Remove from burner.While quesadillas cook, continue recipe. -
5 Make Tomato Topping and Finish Dish
In another mixing bowl, combine tomatoes, green portions of green onions, 1 tsp. olive oil, and remaining chimichurri seasoning.
Plate dish as pictured on front of card, topping quesadillas with tomato topping and sour cream. Bon appétit!
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