Chicken and Spinach Quesadillas with Cilantro-Lime Crema
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Ingredients & Equipment
What we send
- 2boneless skinless chicken breasts
- 3 ouncesbaby spinach
- 1/8 ouncecilantro
- 1 clovegarlic
- 1red onion
- 4flour tortillas
- 3 ouncesshredded Cheddar cheese
- 3 ouncesshredded Monterey Jack cheese
- 2 ouncesnonfat sour cream
- 1 packetCholula hot sauce
- 1/2 teaspoonground cumin
- 1 teaspoonchili powder
- 1 teaspoondried Mexican oregano
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 12" large pan
- baking sheet
Preheat oven to 450ºF. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 1 tablespoon 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, about 6 minutes per side. Transfer to a plate and set aside to rest for about 5 minutes, reserving pan for Step 3.
While chicken cooks, rinse spinach and roughly chop. Rinse cilantro and roughly chop leaves, discarding stems (or get a kitchen helper involved by tearing the leaves into small pieces—they can also use a pair of kitchen scissors!). Halve lime. Mince garlic. Peel onion and cut into small dice.
Sauté aromatics and shred chicken
Add ½ tablespoon olive oil to pan from chicken over medium-high heat. When oil is shimmering, add spice mix, garlic, and onion. Cook until fragrant and softened, 3-4 minutes. Meanwhile, using 2 forks, shred chicken into bite-size pieces. Once aromatics are cooked, remove pan from heat, then stir in shredded chicken and spinach.
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, combine sour cream, cilantro, juice of ½ lime, ¼ teaspoon salt, and pepper as desired. Stir to combine. Save remaining lime for a batch of homemade guacamole.
Using a thin spatula, carefully loosen chicken and spinach quesadillas from baking sheet and transfer to a cutting board. Quarter quesadillas, divide between serving plates, and spoon over cilantro-lime crema. Drizzle over Cholula hot sauce for a little spiciness, if desired. Enjoy!