One-Pan Baja Chicken Quesadillas
with Chicken Thighs, Salsa Fresca, Lime Crema & Hot Sauce
Making a fine quesadilla is easy (just ask your college self—all you needed was a tortilla, whatever cheese you happened to have on hand, and a microwave). Making a great quesadilla, however, requires just a bit more finesse. Take this one, for instance. It’s golden and crispy on the outside (thanks, butter!) and filled with spiced chicken thighs and two kinds of melty cheese. The finishing touches? Spoonfuls of fresh tomato salsa and a drizzle of tangy lime crema. It’s a classic… just a little bit better.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Onion
10 ounce
Diced Chicken Thighs
1 tablespoon
Blackening Spice
1 unit
Lime
1 unit
Tomato
3 tablespoon
Sour Cream
(Contains Milk)
2 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Pepper Jack Cheese
(Contains Milk)
½ cup
Mexican Cheese Blend
(Contains Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and finely dice onion.
• Reserve 2 TBSP onion (4 TBSP for 4 servings) for Step 3. • Pat chicken* dry with paper towels. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken, Blackening Spice, remaining onion, salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Turn off heat; transfer to a plate. Wipe out pan.
• While chicken cooks, finely dice tomato. Zest and quarter lime. • In a medium bowl, combine tomato, juice from one lime wedge (two lime wedges for 4), and as much reserved onion as you like. Season with salt and pepper.
• In a small bowl, combine sour cream, juice from one lime wedge (two lime wedges for 4 servings), and lime zest to taste. Stir in water 1 tsp at a time until mixture reaches drizzling consistency. Season with salt and pepper.
• Place tortillas on a clean work surface. Evenly sprinkle pepper jack and Mexican cheese blend onto one half of each tortilla. Top cheese with filling, then fold tortillas in half to create quesadillas. • Heat a drizzle of oil and 1 TBSP butter (2 TBSP for 4 servings) in pan used for filling over medium-high heat. Working in batches, add quesadillas and cook until golden brown on the first side, 1-2 minutes. Flip and cook 1 minute more. • Transfer to a paper-towel-lined plate.
• Transfer quesadillas to a cutting board; slice into thirds and divide between plates. Serve with salsa, lime crema, and hot sauce to taste. Serve with any remaining lime wedges on the side.
Chicken is fully cooked when internal temperature reaches 165º.
