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Chicken and Spinach Quesadillas

Chicken and Spinach Quesadillaswith Cilantro-Lime Crema

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On the menu Dec 17 — Dec 23

Combining spiced and shredded chicken with Monterey Jack, Cheddar, and spinach, this twist on the Mexican classic is as fun to eat as it is to make with your dinner companions. Chef Tim is sharing his tips for getting a helper involved, from picking the cilantro leaves to build-your-own quesadilla time before baking. The finished product is crispy, melty, and spicy (if you wish!)—and, best of all, it’ll give you just a little more time together with good company.

  • Holiday Hack
Serving size
Prep & cook time
Cooking Skill
By Chef Tim

By Chef Tim

Total Carb62g
Total Fat49g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • baby spinach
    baby spinach
  • cilantro
  • lime
  • garlic
  • red onion
    red onion
  • chili powder
    chili powder
  • cumin
  • Mexican oregano
    Mexican oregano
  • flour tortillas
    flour tortillas
  • shredded Cheddar cheese
    shredded Cheddar cheese
  • shredded Monterey Jack cheese
    shredded Monterey Jack cheese
  • nonfat sour cream
    nonfat sour cream
  • Cholula hot sauce
    Cholula hot sauce

What You'll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large pan
  • baking sheet