Double Cheese Chicken Quesadillas

Name: Double Cheese Chicken Quesadillas with Smoky Red Pepper Crema
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 unit Scallions; 9 ounce Standard Meat™ Cast-Iron Seared Chicken Breasts; 1 tablespoon Southwest Spice Blend; 2 unit Flour Tortillas; ½ cup Pepper Jack Cheese; ¼ cup Monterey Jack Cheese; 1 teaspoon Hot Sauce; 4 tablespoon Smoky Red Pepper Crema; Salt; Pepper; 1 teaspoon Olive Oil; 2 teaspoon Vegetable Oil

with Smoky Red Pepper Crema

Recipe Development TeamPublished on July 14, 2020

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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.

Tags:

Quick

•Spicy

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

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

Total Time15 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

9 ounce

Standard Meat™ Cast-Iron Seared Chicken Breasts

1 tablespoon

Southwest Spice Blend

2 unit

Flour Tortillas

½ cup

Pepper Jack Cheese

¼ cup

Monterey Jack Cheese

1 teaspoon

Hot Sauce

4 tablespoon

Smoky Red Pepper Crema

Not included in your delivery

Salt

Pepper

1 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

Nutrition Values

/ per serving

Energy (kJ)2803 kJ

Calories670 kcal

Fat36 g

Saturated Fat16 g

Carbohydrate41 g

Sugar4 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.

Utensils

•Aluminum Foil

•Baking Sheet

•Medium Pan

•Paper Towel

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.