Baja Chicken Quesadillas

Baja Chicken Quesadillas

with Salsa Fresca and Lime Crema

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Making a fine quesadilla is easy (just ask your college self—all you needed was a tortilla, whatever cheese you happened to have on hand, and a microwave). Making a great quesadilla, however, requires just a bit more finesse. Take this one, for instance. It’s golden and crispy on the outside (thanks, butter!) and filled with spiced chicken and two kinds of melty cheese. The finishing touches? Spoonfuls of fresh tomato salsa and a drizzle of tangy lime crema. It’s a classic...just a little bit better.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Onion

10 ounce

Chicken Breast Strips

1 tablespoon

Blackening Spice

1 unit


1 unit

Roma Tomato

2 tablespoon

Sour Cream


2 unit

Flour Tortilla


½ cup

Mozzarella Cheese


½ cup

Mexican Cheese Blend


1 teaspoon

Hot Sauce

Not included in your delivery

3 teaspoon

Vegetable Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat44 g
Saturated Fat19 g
Carbohydrate41 g
Sugar8 g
Dietary Fiber4 g
Protein42 g
Cholesterol180 mg
Sodium1160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Paper Towel
Large Bowl
Large Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Halve, peel, and finely dice onion. Pat chicken dry with paper towels.


Set aside 2 TBSP onion (4 TBSP for 4 servings). Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken, remaining onion, Blackening Spice, salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Turn off heat; transfer to a large bowl. Wipe out pan.


Meanwhile, zest and quarter lime. Finely dice tomato. In a medium bowl, combine tomato and 1 TBSP reserved onion (3 TBSP for 4 servings); add more onion to taste. Squeeze in juice from 1 lime wedge (2 lime wedges for 4) and season with salt and pepper.


In a small bowl, combine sour cream, lime zest (to taste), and juice from 1 lime wedge (2 lime wedges for 4 servings). Add water, 1 tsp at a time, until mixture reaches drizzling consistency. Season with salt and pepper.


Place tortillas on a work surface. Evenly sprinkle mozzarella and Mexican cheese onto one side of each tortilla. Top cheese with filling, then fold tortillas in half to create quesadillas. Heat a drizzle of oil and 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over medium-high heat. Working in batches, add quesadillas and cook until golden brown on the first side, 1-2 minutes. Flip and cook 1 minute more. Transfer to a paper-towel-lined plate.


Transfer quesadillas to a cutting board; slice into thirds and divide between plates. Serve with salsa, lime crema, and hot sauce (to taste). Serve with any remaining lime wedges on the side.