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Chicken and Spinach Quesadillas

Chicken and Spinach Quesadillas with Cilantro-Lime Crema

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Recipe Details


This recipe is just as fun to make as it is to eat. You and your dinner date can each build your own quesadilla, layering tortillas with Cheddar and Monterey Jack cheeses, shredded chicken, and garlicky wilted spinach. Our no-flip technique for toasting in the oven leaves a little downtime for making a cilantro-lime crema—dollop it all over the finished quesadillas, along with Cholula hot sauce to your liking.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Tim

By Chef Tim

Nutritional info

  • Calories 890
  • Protein 60g
  • Total Carb 56g
  • Total Fat 46g

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
    4 ounces
    baby spinach
  • cilantro
    1/8 ounce
  • lime
  • red onion
    red onion
  • garlic
    1 clove
  • Mexican spice mix
    2 teaspoons
    Mexican spice mix
  • flour tortillas
    flour tortillas
  • shredded Cheddar cheese
    2 ounces
    shredded Cheddar cheese
  • shredded Monterey Jack cheese
    2 ounces
    shredded Monterey Jack cheese
  • sour cream
    2 ounces
    sour cream
  • Cholula hot sauce
    1 packet
    Cholula hot sauce

What You’ll Need

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

Cooking Steps

  1. Cook chicken

    Cook chicken

    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.

  2. Prepare ingredients

    Prepare ingredients

    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.

  3. Sauté aromatics and shred chicken

    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.

  4. Build and bake quesadillas

    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.

  5. Make cilantro-lime crema

    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.

  6. Plate quesadillas

    Plate quesadillas

    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!

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