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Easy Bein’ Cheesy Chicken Quesadillas

Easy Bein’ Cheesy 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 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.

Tags:QuickOne PanSpicy
Allergens:WheatMilkSoy

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

Total Time15 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

9 ounce

Fully Cooked Chicken Breasts

1 tablespoon

Southwest Spice Blend

2 unit

Flour Tortillas

(ContainsWheat)

½ cup

Pepper Jack Cheese

(ContainsMilk)

¼ cup

Monterey Jack Cheese

(ContainsMilk)

1 teaspoon

Hot Sauce

4 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

Not included in your delivery

Salt

Pepper

1 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories670 kcal
Fat36 g
Saturated Fat16 g
Carbohydrate41 g
Sugar4 g
Dietary Fiber0 g
Protein43 g
Cholesterol150 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
Utensilsarrow down iconarrow down icon
Medium Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens.

2

• 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.

3

• 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.

4

• 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.