Chicken Quesadillas for Dinner

Meanwhile, trim and thinly slice scallions, separating greens and whites. Halve, core, and seed poblano, then cut into slices. Place poblano on a foil-lined baking sheet, sprinkle with a drizzle of oil, and season with salt and pepper. Add chicken to sheet and roast in oven until poblano is softened and chicken is cooked through, 5-7 minutes.

Melt 1 TBSP butter in a small pot. Add the scallion whites and cook, tossing occasionally, until softened, 2-3 minutes. Stir in rice and ¾ cup water. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and gently simmer until tender, 9-11 minutes. Meanwhile, zest one lime and cut in half. Cut remaining lime into quarters.

Stir together lime zest, 1 tsp hot sauce (1 packet), and 4 TBSP sour cream (2 packets) in a small bowl (save the rest of the hot sauce and sour cream for lunch). Season with salt and set aside. Halve and chop tomatoes. Drain and rinse beans. Place tomatoes, beans, cabbage, scallion greens, and juice from one lime half in a medium bowl and toss to combine. Season with plenty of salt and pepper. Cut 2 chicken breasts into small cubes (save other 2 breasts for lunch).

Scatter poblano and chicken cubes evenly over one half of each tortilla, then sprinkle evenly with Mexican cheese. Fold tortillas over to create quesadillas. Remove foil from same baking sheet, then place quesadillas on sheet. Drizzle with oil and sprinkle with salt. Bake in oven until cheese melts and tortilla is golden, 5-6 minutes. Cut each into thirds and divide between plates. Drizzle with crema. Serve with half the salsa and one lime quarter each on the side.