All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
What's Spanish for “Opa!”? This cross-cultural dinner will have you saying delicious in at least three languages, four if you count the “mmms” that are universally known for meaning “scrumptious.” Spinach and feta are joined by stretchy, cheesy mozzarella in classic quesadilla form, topped with tart Greek yogurt and an acidic bright tomato topping that provides lovely balance. This dinner delights in all tongues, but mostly on yours as you devour that last bite. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
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
Trim and thinly slice green onions, keeping white and green portions separate.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Core tomatoes and cut into ¼" dice.
Coarsely chop spinach.
Make the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add white portions of green onions to hot pan and stir occasionally until tender, 1-2 minutes.
Add garlic and cook until aromatic, 30-60 seconds.
Add spinach and seasoning blend and stir constantly until spinach is wilted, 2-3 minutes.
Remove from burner. Transfer filling to a plate. Wipe pan clean and reserve.
Make the Tomato Topping
Combine tomatoes, green portions of green onions, 1 tsp. lemon juice, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Set aside.
Assemble the Quesadillas
Place tortillas on clean work surface.
Divide mozzarella and feta equally among tortillas, placing on one half. Top cheeses evenly with filling.
Fold tortillas in half, covering filling.
Cook Quesadillas and Finish Dish
Return pan used to cook filling to medium heat and add 1 Tbsp. olive oil. Working in batches, add three or four quesadillas to hot pan (there should be no overlap). Cook until golden brown, 2-4 minutes per side.
Repeat with remaining quesadillas. If pan becomes dry, replenish with 2 tsp. olive oil. Remove from burner.
Plate dish as pictured on front of card, topping quesadillas with tomato topping and sour cream. Squeeze lemon wedges over to taste. Bon appétit!
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