Chicken and Spinach Quesadillas with Cilantro-Lime Crema
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Ingredients & Equipment
What we send
- 2boneless skinless chicken breasts
- 4 ouncesbaby spinach
- 1/8 ouncecilantro
- 1red onion
- 1 clovegarlic
- 2 teaspoonsMexican spice mix
- 4flour tortillas
- 2 ouncesshredded Cheddar cheese
- 2 ouncesshredded Monterey Jack cheese
- 2 ouncessour cream
- 1 packetCholula hot sauce
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 12" large pan
- baking sheet
Preheat oven to 450ºF. Pat chicken very dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a large pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, 5-7 minutes per side. Transfer to a plate and set aside to rest for about 5 minutes. Reserve pan, off heat, for Step 3.
While chicken cooks, rinse all produce. Pat spinach dry with paper towel and roughly chop. Roughly chop cilantro leaves, discarding stems. Halve lime. Peel onion and cut into small dice. Mince garlic.
Sauté aromatics and shred chicken
Return pan from chicken to medium-high heat with ½ tablespoon olive oil. When oil is shimmering, add Mexican spice mix, onion, and garlic. Sauté, stirring, until fragrant and softened, 3-4 minutes. Meanwhile, shred rested chicken using 2 forks or roughly chop. Remove pan with aromatics from heat, then stir in shredded chicken and spinach to combine and wilt spinach slightly.
Build and bake quesadillas
Rub a baking sheet with 2 teaspoons olive oil, then add 2 tortillas in a single layer. Layer with half of Cheddar and half of Monterey Jack, then chicken mixture, dividing evenly. Finish with remaining Cheddar and remaining Monterey Jack, then remaining tortillas. Brush tops of quesadillas with 1 teaspoon olive oil each, then bake until golden, 5-7 minutes.
Make cilantro-lime crema
While quesadillas bake, in a small bowl, stir together sour cream, cilantro, juice of ½ lime (or start with a little, taste, and add more as desired), ¼ teaspoon salt, and pepper as desired to combine. Save remaining lime for another use, like a batch of homemade guacamole.
Using a thin spatula, carefully loosen chicken and spinach quesadillas from baking sheet and transfer to cutting board. Quarter quesadillas, divide between serving plates, and spoon over cilantro-lime crema. Drizzle over hot sauce for a little spiciness, if desired. Enjoy!