Meal Kit
French Onion Mushroom Quesadilla
with sour cream and chive sauce
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Fish (Anchovy), Milk, Eggs, Wheat, Soy
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)
- 1 Yellow Onion
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6 Small Flour Tortillas
- 4 oz. Cremini Mushrooms
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3 oz. Shredded Quesadilla Cheese
- 2 oz. Baby Spinach
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2 oz. Sour Cream
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1 oz. Crispy Fried Onions
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½ fl. oz. Worcestershire Sauce
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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) zPaQ4yPv
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Calories670
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Carbohydrates61g
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Net Carbs55g
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Fat40g
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Protein20g
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Sodium1360mg
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 and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Impossible burger, break up until burger reaches a minimum internal temperature of 160 degrees, 4-6 minutes. If using sliced pork, pat dry, coarsely chop, then separate pieces. Stir occasionally until pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to quesadillas as desired.
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1 Prepare the Ingredients
Mince chives.
Cut mushrooms into 1/4" slices.Coarsely chop spinach.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. Wipe pan clean and reserve.While filling cooks, continue recipe. -
3 Make the Sour Cream and Chive Sauce
In a mixing bowl, combine sour cream, mayonnaise, Worcestershire sauce (to taste), 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. -
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 sour cream and chive sauce on the side. Bon appétit!
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