Double Cheese Chicken Quesadillas
with Smoky Red Pepper Crema
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.
Ingredients
2 unit
Scallions
9 ounce
Standard Meat™ Cast-Iron Seared Chicken Breasts
1 tablespoon
Southwest Spice Blend
2 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Pepper Jack Cheese
(Contains Milk)
¼ cup
Monterey Jack Cheese
(Contains Milk)
1 teaspoon
Hot Sauce
4 tablespoon
Smoky Red Pepper Crema
(Contains Milk, Soy)
Not included in your delivery
Kosher Salt
Pepper
1 teaspoon
Olive Oil
2 teaspoon
Vegetable Oil
Nutrition Values
Utensils
Instructions
• 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.
