All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
From the classic flavors of French onion soup, we've come up with: a risotto, a flatbread, a chicken, a pork chop, and now, a quesadilla. What's next, French onion toothpaste? French onion coffee beans? French onion... smoothie? Don't give us any ideas. Instead, enjoy this easy and delicious quesadilla, full of rich onion goodness you and I really, really love.
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.
You Will Need
Large Non-Stick Pan
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
Halve and peel onion. Slice halves into thin strips.
Cut mushrooms into ¼" slices.
Coarsely chop spinach.
Meat lovers! If using chicken breasts, we recommend patting dry and seasoning with a pinch of salt and pepper. Use a large non-stick pan over medium heat with 1 tsp. olive oil, cooking until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. If using Italian sausage, remove from casing. If using either Italian sausage or ground beef, use a large non-stick pan over medium-high heat, adding 1 tsp. olive oil for sausage. Break up meat until no pink remains, 4-6 minutes. If meats fit, feel free to place in quesadilla, or serve on the side.
Make the Filling
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add mushrooms, onion, and a pinch of salt to hot pan and stir occasionally until browned and tender, 6-8 minutes.
Add spinach, ¼ tsp. salt, and a pinch of pepper. Stir constantly until spinach is just wilted, 2-3 minutes.
Remove from burner. Transfer filling to a plate or bowl. Wipe pan clean and reserve.
Make the Sour Cream and Chive Sauce
In a mixing bowl, combine sour cream, mayonnaise, Worcestershire sauce, and chives. Set aside.
Assemble the Quesadillas
Place tortillas on a clean work surface. Evenly distribute half the cheese and half the crispy onions on each tortilla. Top with filling, then add remaining cheese and crispy onions.
Fold tortilla over cheese and press gently so it holds in place.
Cook Quesadillas and Finish Dish
Return pan used to cook filling to medium heat and add 1 tsp. olive oil to hot pan. Working in batches, place two or three quesadillas in pan (there should be no overlap). Cook until golden brown, 2-4 minutes per side.
Repeat with remaining quesadillas, adding 1 tsp. olive oil for each batch.
Plate dish as pictured on front of card, serving quesadillas with sour cream and chive sauce. Bon appétit!
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