One-Pan Baja Chicken Quesadillas
with Chicken Thighs, Salsa Fresca, Lime Crema & Hot Sauce
- Milk
- Soy
- Wheat
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.
Ingredients
1 unit
Yellow 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
Cooking Steps
• 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.
Customer reviews
Reviews from our home cooks
One of the best versions of a chicken quesadilla I've had in a long time. Loved it with dark meat and the choice of cheeses and everything else.
My first time making quesadillas and the recipe was fast and easy to follow. They were delicious.
The hot sauce was unnecessary with the pepper-jack cheese and the salsa and the lime crema. If looking for extra spice, maybe toss the chicken in it. I would have liked the salsa in the quesadilla, rather than on top, but it does look fancier on top. Also, I shredded the chicken after cooking. Overall, easy to prep, filling and tasty.
Perhaps the best chicken quesadilla I've ever had. The ingredients were all so fresh, the chicken was delicious, the butter and olive oil was a great tactic for frying the quesadilla. The lime cream was amazing.
This is hands down our favorite recipe since subscribing 4 weeks ago. Very flavorful especially when paired with guacamole (not included). I put some of the salsa in with the chicken and cheese when making me quesadilla and enjoyed the combination of flavors.
This was the first time we had this recipe, and it was surprisingly good--and I discovered that my kid doesn't have an issue with the texture of dark meat chicken after all!
This was a great meal! The entire gang loved these quesadillas! I added some shishito peppers to the chicken mixture and fresh cilantro to the salsa. For a side dish, I made Mexican street corn salad using leftover roasted ears of corn (this was not included in the meal kit). The leftovers were fantastic!
The recipe is easy to adapt to family preferences, and I think it is delicious with chicken breast instead of dark meat chicken.
I wish this came with a side dish. It wouldn't have been hard to add a cheesy rice or something like that. Also, I wish there were veggies to include with the chicken in the quesadilla. Our normal quesadilla menu/recipe is filled with veggies and chicken and we also usually do a side; so I was a little disappointed in these.
This was easy to make, and I was surprised at how good it was high protein, which we love. The dark meat chicken was excellent and that's not something I normally go with. My husband liked it too.
