Express
Family
Pesto Chicken Quesadilla
with bruschetta topper
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Laura Alpern
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 4 Large Flour Tortillas
- 1 Roma Tomato
- 4 oz. Shredded Mozzarella
- 3 oz. Basil Pesto
- 3 oz. Creme Fraiche
- 2 Green Onions
- ½ tsp. Garlic and Parsley Seasoning
- ½ tsp. Seasoned Salt Blend
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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Calories580
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Carbohydrates36g
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Net Carbs33g
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Fat31g
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Protein41g
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Sodium1350mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 2 Mixing Bowls
- 2 Large Non-Stick Pans
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 Ingredients and Make Bruschetta and Crema
Core tomato and coarsely chop.
Trim and thinly slice green onions, keeping white and green portions separate.In a mixing bowl, combine tomatoes, green portions of green onions, garlic and parsley seasoning, a pinch of salt and pepper, and 2 tsp. olive oil. Set aside.In another mixing bowl, combine 1/3 the pesto (reserve remaining for filling), creme fraiche, a pinch of salt, and 1 Tbsp. water. Set aside. -
2 Cook the Filling
Pat chicken dry and season all over with seasoned salt.
Place a large non-stick pan over medium-high 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.Remove from burner. Stir in remaining pesto and white portions of green onions until combined. -
3 Assemble the Quesadillas
Place tortillas on a clean, flat work surface.
Evenly divide filling, then cheese among each tortilla, placing on one half. Fold tortillas over filling and cheese, pressing gently to adhere. -
4 Toast Quesadillas and Finish Dish
Place another large non-stick pan 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.Plate dish as pictured on front of card, topping quesadilla with bruschetta and crema. Slice quesadilla into triangles, if desired. Bon appétit!
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