HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDouble Cheese Chicken Quesadillas
Double Cheese Chicken Quesadillas

Double Cheese Chicken Quesadillas

with Smoky Red Pepper Crema

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This quesadilla is big on flavor AND ready in just 15 minutes with the help of a few kitchen tricks. We start with already-cooked chicken breasts, which are sliced and sautéed with scallions and Southwest spices to make the zesty filling. It’s layered onto tortillas with pepper jack and Monterey Jack cheese, then broiled to achieve perfectly golden, gooey results in just minutes. Each quesadilla is finished with a drizzle of hot sauce and paired with smoky red pepper crema for dipping. A good thing just got a whole lot better.


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

Total Time15 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


9 ounce

Standard Meat™ Cast-Iron Seared Chicken Breasts

1 tablespoon

Southwest Spice Blend

2 unit

Flour Tortillas

(ContainsSoy, Wheat)

½ cup

Pepper Jack Cheese


¼ cup

Monterey Jack Cheese


1 teaspoon

Hot Sauce

4 tablespoon

Smoky Red Pepper Crema

(ContainsSoy, Milk)

Not included in your delivery

Kosher Salt


1 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat36 g
Saturated Fat16 g
Carbohydrate41 g
Sugar4 g
Dietary Fiber0 g
Protein43 g
Cholesterol155 mg
Sodium1420 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
Aluminum Foil
Baking Sheet
Medium Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and heat broiler to high. Line a baking sheet with foil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens.


• Pat chicken* dry with paper towels. Thinly slice crosswise into strips. • Heat a drizzle of olive oil in a medium pan over medium-high heat. Add chicken, scallion whites, and Southwest Spice. Cook until chicken is warmed through and scallions are slightly softened, 2-3 minutes. Season with salt and pepper.


• Rub one side of each tortilla with a drizzle of oil. Place tortillas oiled sides down on prepared baking sheet. • Evenly sprinkle pepper jack onto one half of each tortilla. Top with chicken mixture, then sprinkle with Monterey Jack. Fold tortillas in half to create quesadillas.


• Broil quesadillas on top rack until golden brown, 1-2 minutes per side. • Cut quesadillas into wedges and divide between plates. Sprinkle with scallion greens and drizzle with hot sauce if desired. Serve with smoky red pepper crema on the side.