Honduran-Style Chicken Baleadas
with Dark Meat Chicken, Cebollas Encurtidas & Lime Crema
- Milk
- Soy
- Wheat
If you've never had baleadas—a classic Honduran dish of flour tortillas filled with beans, cheese, and other toppings—you're in for a treat! For this version, you’ll stuff toasted tortillas with refried black beans, cumin-spiced chicken, and cotija cheese. Then, you'll top ‘em with pickled red onion, lime crema, and fresh cilantro for a punchy finish.
Ingredients
1 unit
Black Beans
1 unit
Red Onion
½ cup
Cotija Cheese
(Contains: Milk)
¼ ounce
Cilantro
10 ounce
Diced Skinless Dark Meat Chicken
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
1 teaspoon
Cumin
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Lime
Not included in your delivery
Salt
Pepper
Sugar
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and thinly slice half the onion; dice remaining onion into 1⁄4-inch pieces. Zest and quarter lime. Roughly chop cilantro. • In a small microwave-safe bowl, combine sliced onion, 1⁄4 tsp sugar, juice from three lime wedges, and a pinch of salt and pepper (1⁄2 tsp sugar and six lime wedges for 4 servings). Cover with plastic wrap and microwave until onion is bright pink, 30-45 seconds. • Transfer to refrigerator to cool, stirring occasionally.
• Heat a drizzle of oil in a medium pot over medium heat. Add diced onion; season with salt and pepper. Cook, stirring occasionally, until softened, 4-5 minutes. • Add half the cumin (you’ll use the rest later) and cook, stirring frequently, until fragrant, 30 seconds. • Stir in beans and their liquid. Bring to a simmer and cook, stirring occasionally, until thickened, 3-5 minutes. • Using a potato masher or fork, mash bean mixture until mostly smooth. Remove from heat. Stir in 1 TBSP butter(2 TBSP for 4 servings); season generously with salt and pepper. (If beans seem too thick, stir in a splash of water.)
• Meanwhile, open package of chicken and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with remaining cumin, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Turn off heat; transfer to a plate. Wipe out pan.
• While chicken cooks, in a second small bowl, combine sour cream, lime zest, and juice from remaining lime. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper.
• Heat pan used for chicken over medium heat. Working in batches, add tortillas and cook until lightly browned, 1-2 minutes per side. TIP: Use tongs here for the perfect flip!
• Divide tortillas between plates. Fill with beans and chicken. Top with cotija, pickled onion (draining first), lime crema, and cilantro. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, but some found it mild; consider adding extra spices like chili powder for more depth 🌶️.
- Ease of prep: Quick and simple to make, though mashing the beans took longer than expected for some cooks.
- Suggestions: Try cooking onions with the chicken for extra flavor; add more cumin or southwestern spices to boost taste.
- Portions: Generous servings overall, but a few wanted more chicken or found there was too much bean filling.
- Texture: The pickled onions added a nice crunch; some found the beans too runny and suggested draining half the liquid.
