Meal Kit
Indian-Style Curried Chickpea Quesadillas
with cilantro lime raita
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
- Calorie-Conscious
- Fiber-Rich
- Vegetarian
Chef
Hannah Fenton
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 15½ oz. Canned Chickpeas
- 8 fl. oz. Tomato Sauce
- 1 Onion
- 2 Large Flour Tortillas
- 1 Lime
- 2 oz. Shredded Quesadilla Cheese
- 2 oz. Light Sour Cream
- 2 oz. Baby Spinach
- 1 oz. Cream Cheese
- ¼ oz. Cilantro
- 2 Garlic Cloves
- 1 tsp. Curry Powder
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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Calories600
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Carbohydrates72g
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Net Carbs61g
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Fat28g
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Protein23g
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Sodium1990mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Potato Masher
- 1 Colander/Strainer
- 1 Heat-Safe 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 using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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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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Add protein to meal as desired.
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1 Prepare the Ingredients
Drain and rinse chickpeas in a colander/strainer.
Coarsely chop spinachHalve and juice lime.Stem and mince cilantro.Halve and peel onion. Cut half into 1/4'' dice (remaining half is yours to use as you please!).Mince garlic. -
2 Start the Filling
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add onions and a pinch of salt to hot pan. Stir occasionally until tender and slightly browned, 6-8 minutes.Add garlic and stir occasionally until fragrant, 1-2 minutes.Add chickpeas, spinach, and curry powder. Stir occasionally until spinach is wilted and chickpeas are heated through, 1-2 minutes. -
3 Finish the Filling
Stir in tomato sauce, and 1/4 tsp. salt to hot pan. Stir occasionally until combined and sauce is heated through, 2-3 minutes.
Remove from burner. Add softened cream cheese and mash filling until slightly chunky.Transfer to a heat-safe mixing bowl. Let cool, at least 5 minutes.Wipe pan clean and reserve. -
4 Assemble and Toast the Quesadillas
Place tortillas on a clean, flat work surface.
Divide shredded cheese evenly between tortillas, placing on one half. Evenly top cheese with filling. Fold tortillas over filling, pressing gently to adhere.Return pan used to cook filling over medium heat and add 1 tsp. olive oil.Working in batches, place quesadillas in hot pan. Toast until golden-brown, 2-4 minutes per side.Replenish oil, if necessary.Remove from burner.While quesadillas toast, continue recipe. -
5 Make Raita and Finish Dish
In a mixing bowl, combine sour cream, 2 tsp. lime juice, cilantro, and a pinch of salt.
Plate dish as pictured on front of card, slicing quesadillas, if desired. Garnish with raita. Bon appétit!
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