Meal Kit
French Onion Mushroom Quesadilla
with sour cream and chive sauce
Prep & Cook Time: 35-45 min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Eggs, Wheat
Chef
Nigel Palmer
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.
In Your Box (serves 2)
- 2 oz. Baby Spinach
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0.42 oz. Mayonnaise
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3 oz. Shredded Mozzarella
- 2 Tbsp. Worcestershire Sauce
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6 Small Flour Tortillas
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2 oz. Sour Cream
- 6 Chive Sprigs
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1 oz. Crispy Fried Onions
- 4 oz. Cremini Mushrooms
- 1 Yellow Onion
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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Calories689
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Carbohydrates68g
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Fat37g
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Protein21g
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Sodium1630mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large 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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Meatlovers! If adding protein, pat dry, season with a pinch of salt and pepper, and cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using chicken breasts, on a separate cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Impossible burger, break up burger until heated through, 4-6 minutes. If using flank steak, separate into a single layer and pat dry. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. If using ground beef, break up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes. Add to quesadillas as desired.
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1 Prepare the Ingredients
Mince chives. Cut mushrooms into ¼" slices. Coarsely chop spinach. Halve and peel onion. Slice halves into thin strips.
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2 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. 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. While filling cooks, make sauce.
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3 Make the Sour Cream and Chive Sauce
In a mixing bowl, combine sour cream, mayonnaise, Worcestershire sauce, and chives. Set aside.
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4 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 remaining crispy onions. Fold tortilla over cheese, pressing gently to hold in place.
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5 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, topping quesadillas with sour cream and chive sauce or serving on the side. Bon appétit!
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