Express
One-Pan BBQ Mushroom Quesadilla
with sour cream
Prep & Cook Time: 10-15 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 6 oz. Cremini Mushrooms
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2 Large Flour Tortillas
- 4 oz. Fire Roasted Salsa
- 4 oz. Mixed Diced Peppers
- 3 oz. Corn Kernels
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2 oz. Shredded Quesadilla Cheese
- 1½ oz. BBQ Sauce
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1 oz. Sour Cream
- 2 Green Onions
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) A3KxQMP6
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Calories490
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Carbohydrates61g
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Net Carbs56g
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Fat23g
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Protein15g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 Impossible burger, break up until protein reaches a minimum internal temperature of 160 degrees, 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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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 Ingredients and Make Crema
Stem mushrooms and cut caps into 1/4” slices.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.In a mixing bowl, combine sour cream, a pinch of salt and pepper, and 1 tsp. olive oil. Set aside. -
2 Make the Filling
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add white portions of green onions, diced peppers, mushrooms, corn, and 1/4 tsp. salt to hot pan. Stir occasionally until tender, 6-8 minutes.
Stir in BBQ sauce until combined.If filling is too thick, add water, 1 tsp. at a time, until desired consistency is reached.Remove from burner. Transfer to a plate. Wipe pan clean and reserve. -
3 Assemble the Quesadillas
Place tortillas on a clean work surface. Divide cheese and filling evenly between tortillas, placing on one side of each tortilla. Fold tortilla over cheese and filling, pressing gently to adhere.
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4 Cook Quesadillas and Finish Dish
Return pan used to cook filling to medium heat and add 1 tsp. olive oil. Place quesadillas in hot pan. Cook until golden-brown, 1-2 minutes per side.
Work in batches, if necessary. Remove from burner.Plate dish as pictured on front of card, quartering quesadilla, if desired, and topping with crema and green portions of green onions. Serve salsa (to taste) on the side for dipping. Bon appétit!
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