Dark Meat Chicken Quesadillas with Mango Salsa
2x the delicious portions!
- Wheat
- Soy
- Milk
For this low-effort, crowd-pleasing meal, tender dark meat chicken is seasoned with our Blackening Spice and sautéed with bell pepper and onion. The filling is loaded into flour tortillas with plenty of cheese. To keep things breezy in the kitchen, the quesadillas are baked in the oven to golden, melty perfection. They’re served with a bright mango salsa, cool sour cream, fresh cilantro, and a dash of hot sauce if you like things spicy.
Ingredients
1 unit
Green Bell Pepper
4 unit
Flour Tortillas
(Contains: Wheat, Soy)
6 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Fry Seasoning
1 unit
Onion
20 ounce
Diced Skinless Dark Meat Chicken
1 cup
Mozzarella Cheese
(Contains: Milk)
2 unit
Lime
4 ounce
Mango Chutney
¼ ounce
Cilantro
1 cup
Mexican Cheese Blend
(Contains: Milk)
2 teaspoon
Hot Sauce
2 tablespoon
Blackening Spice
Not included in your delivery
1 unit
Cooking Spray
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Wash and dry produce.
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Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper. Roughly chop cilantro. Quarter limes.
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Open package of chicken* and drain off any excess liquid.
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Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion, bell pepper, chicken, Blackening Spice, Fry Seasoning, salt, and pepper. Cook, stirring occasionally, until veggies are tender and chicken is browned and cooked through, 6-8 minutes. (For 8 servings, you may need to work in batches, adding another drizzle of oil for each batch.)
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Turn off heat.
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Place tortillas on a clean work surface. Evenly sprinkle mozzarella onto one half of each tortilla. Top with chicken filling, then top chicken with Mexican cheese blend; fold tortillas in half to create quesadillas.
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Coat a baking sheet (two sheets for 8 servings) with nonstick cooking spray. Carefully transfer quesadillas to prepared sheet.
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Place a separate baking sheet on top of quesadillas (use two more sheets for 8 or bake in batches). TIP: Don’t skip this step! Adding a little weight is the best way to get evenly golden and crisp tortillas.
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Bake quesadillas on top rack (top and middle racks for 8 servings) until golden brown, 15-20 minutes.
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Remove stacked baking sheets from oven. Carefully remove top sheet and set aside. TIP: If your quesadillas aren’t browned yet, return to top rack for 3-5 minutes without the top sheet.
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While quesadillas bake, in a medium bowl, combine mango chutney, half the cilantro, and juice from two lime wedges (four wedges for 8 servings); season with salt and pepper.
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Transfer quesadillas to a cutting board; slice into thirds.
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Divide quesadillas between plates. Top with with mango salsa, sour cream, remaining cilantro, and hot sauce to taste. Serve with remaining lime wedges on the side.
