Meal Kit
One-Pan French Onion Mushroom Quesadillas
with chive crema
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
Nigel Palmer
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)
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6 Small Flour Tortillas
- 1 Onion
- 4 oz. Cremini Mushrooms
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3 oz. Shredded Quesadilla Cheese
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2 oz. Sour Cream
- 2 oz. Baby Spinach
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1 oz. Crispy Onions
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0.42 oz. Mayonnaise
- 6 Chive Sprigs
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) yOkXrn3m
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Calories660
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Carbohydrates55g
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Net Carbs50g
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Fat41g
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Protein19g
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Sodium1420mg
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 using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes. 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. Add protein to meal as desired.
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1 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Coarsely chop spinach.Mince chives.Halve and peel onion. Slice halves into thin strips. -
2 Cook the Filling
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add mushrooms, onions, and a pinch of salt to hot pan. Stir occasionally until browned and tender, 6-8 minutes.Add spinach, 1/4 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 and set aside. Wipe pan clean and reserve.While filling cooks, continue recipe. -
3 Make the Chive Crema
In a mixing bowl, combine sour cream, mayonnaise, chives, and a pinch of salt and pepper. Set aside.
If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached. -
4 Assemble the Quesadillas
Place tortillas on a clean work surface. Evenly distribute half the cheese and half the crispy onions on one half of each tortilla. Top with filling, then add remaining cheese and remaining crispy onions.
Fold tortilla over filling, pressing gently to hold in place. -
5 Cook Quesadillas and Finish Dish
Return pan used to cook filling to medium heat and add 1 tsp. olive oil.
Working in batches, place two or three quesadillas in hot 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.Remove from burner.Plate dish as pictured on front of card, halving quesadillas, if desired, and serving chive crema on the side. Bon appétit!
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