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BBQ Chicken Quesadillas

BBQ Chicken Quesadillas

with Pickled Jalapeño & Zesty Crema

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Are you one of those people who constantly craves a quesadilla? Well, tonight’s dinner will satisfy that hunger... but with a twist! We added BBQ chicken with melty Mexican cheese before heating it all up between steamy tortillas. The cheesy chicken pockets are served with lime crema for dipping to your heart's content, plus pickled jalapeño if you want to spice things up even more. Don’t blame us if this dinner leaves you even crazier for quesadillas.

Tags:Easy CleanupCalorie SmartNo Oven
Allergens:MilkWheat

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

Total Time15 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Jalapeño

1 unit

Lime

9 ounce

Fully Cooked Chicken Breasts

4 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Ancho Chili Powder

4 tablespoon

BBQ Sauce

2 unit

Flour Tortillas

(ContainsWheat)

½ cup

Mexican Cheese Blend

(ContainsMilk)

Not included in your delivery

1 tablespoon

Cooking Oil

¼ teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories700 kcal
Fat32 g
Saturated Fat13 g
Carbohydrate59 g
Sugar20 g
Dietary Fiber1 g
Protein41 g
Cholesterol140 mg
Sodium1440 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.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Small Bowl
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

• Wash and dry all produce. • Thinly slice jalapeño crosswise into rounds, removing ribs and seeds for less heat. Zest and quarter lime. • Dice chicken* into ½-inch pieces.

2

• In a small microwave-safe bowl, combine jalapeño, juice from half the lime, ¼ tsp sugar, and a pinch of salt. Microwave for 30 seconds. Set aside, stirring occasionally, until ready to serve. • In a second small bowl, combine sour cream with lime zest. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

3

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add chicken and chili powder; season with salt and pepper. Cook until warmed through, 2-3 minutes. • Turn off heat; transfer to a medium bowl. Stir in BBQ sauce to coat. Season with salt and pepper. Wipe out pan.

4

• Place tortillas on a clean work surface. Evenly sprinkle Mexican cheese onto one half of each tortilla. Top with chicken mixture. (TIP: If you like things spicy, add some pickled jalapeño while assembling!) Fold tortillas in half to create quesadillas.

5

• Heat a large drizzle of oil in pan used for chicken over medium heat. Add quesadillas and cook until tortillas are golden brown and cheese has melted, 3-4 minutes per side. TIP: Depending on the size of your pan, you may need to work in batches.

6

• Quarter quesadillas and divide between plates. Serve with pickled jalapeño (draining first), zesty crema, and remaining lime wedges on the side.