Meal Kit
Ooey-Gooey Creamed Spinach and Chicken Quesadillas
with tomato topping
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Laura Alpern
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)
- 10 oz. Diced Boneless Skinless Chicken Breasts
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6 Small Flour Tortillas
- 1 Roma Tomato
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2 oz. Light Sour Cream
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2 oz. Shredded Mozzarella
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2 oz. Cream Cheese
- 2 oz. Baby Spinach
- 2 Green Onions
- 2 Garlic Cloves
- 1 tsp. Chimichurri Seasoning
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) A3K1WLq6
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Calories680
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Carbohydrates50g
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Net Carbs47g
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Fat33g
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Protein45g
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Sodium1750mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Mixing Bowls
- 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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If using Italian sausage, remove from casing, if necessary. Break up sausage until no pink remains and sausage reaches minimum internal temperature, 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.
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1 Prepare the Ingredients
Coarsely chop spinach.
Core tomato and cut into 1/4" dice.Trim and thinly slice green onions, keeping white and green portions separate.Mince garlic.Pat chicken dry. Season both sides with a pinch of salt and pepper. -
2 Cook the Filling
Place a large non-stick pan over medium 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.Add garlic, white portions of green onions, and spinach. Stir occasionally until spinach is wilted, 1-2 minutes.Remove from burner. Transfer filling to a mixing bowl. Let cool, 5 minutes.Wipe pan clean and reserve. Once cool enough to handle, shred chicken with two forks. Stir in softened cream cheese, shredded cheese, 1/4 tsp. salt, and 3/4 the chimichurri seasoning (reserve remaining for tomato topping) until combined. -
3 Assemble the Quesadillas
Place tortillas on a clean work surface.
Evenly divide filling among tortillas, placing on one half. Fold tortillas over filling, pressing gently to adhere. -
4 Cook the Quesadillas
Return pan used to cook filling to medium heat and add 1 tsp. olive oil.
Working in batches if necessary, place quesadillas in hot pan and cook until golden-brown, 2-4 minutes per side.Replenish oil, if necessary.Remove from burner.While quesadillas cook, continue recipe. -
5 Make Tomato Topping and Finish Dish
In another mixing bowl, combine tomatoes, green portions of green onions, 1 tsp. olive oil, and remaining chimichurri seasoning.
Plate dish as pictured on front of card, topping quesadillas with tomato topping and sour cream. Bon appétit!
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