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 pan-toasted to achieve perfectly golden, gooey results. 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.
Fully Cooked Chicken Breasts
Southwest Spice Blend
Flour Tortillas(ContainsSoy, Wheat)
Pepper Jack Cheese(ContainsMilk)
Monterey Jack Cheese(ContainsMilk)
Smoky Red Pepper Crema(ContainsSoy, Milk)
• 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. • Turn off heat; remove from pan and set aside. Wash out pan.
• Place tortillas on a clean work surface. Evenly sprinkle pepper jack onto one half of each tortilla. Top with chicken filling, then sprinkle with Monterey Jack. Fold tortillas in half to create quesadillas. • Heat a large drizzle of oil in pan used for filling over medium heat. Add quesadillas and cook until tortillas are golden brown and cheeses have melted, 3-4 minutes. TIP: Depending on the size of your pan, you may need to work in batches.
• 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.