One-Pan Cheesy Chicken Tortilla Melts
with Chicken Thighs, Green Pepper & Spicy Cream Sauce
- Milk
- Soy
- Wheat
Melty cheese. Creamy sauce. One pan, and minimal clean up. Yeah, that’s a recipe for mealtime success! Tonight, we’ve got juicy dark meat chicken and green pepper-stuffed tortilla melts filled with two luscious fillings: cheddar cheese and a spicy cream sauce. Don't worry, there's extra sauce for dipping! The best part? This melted goodness all comes together in just 25 minutes.
Ingredients
1 unit
Long Green Pepper
3 tablespoon
Sour Cream
(Contains: Milk)
4 tablespoon
Cream Cheese
(Contains: Milk)
2 teaspoon
Hot Sauce
10 ounce
Diced Chicken Thighs
1 unit
Beef Stock Concentrate
2 unit
Flour Tortillas
(Contains: Soy, Wheat)
½ cup
Cheddar Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, core, and thinly slice green pepper into strips. • In a small microwave-safe bowl, combine sour cream, cream cheese, 1 tsp water (2 tsp for 4 servings), and hot sauce to taste. (Start with half the hot sauce, then taste and add more from there if you like things spicy.) Microwave until softened, 30 seconds. Stir to combine.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add green pepper and cook, stirring occasionally, until slightly softened, 2-3 minutes.
• Add chicken* to pan with green pepper. Season with a big pinch of salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through and green pepper is tender, 4-6 minutes. • Stir in stock concentrate until combined. Turn off heat.
• Place tortillas on a clean work surface. • Spread one half of each tortilla with half the spicy cream sauce (save the rest for serving). Using a slotted spoon, top cream sauce with chicken filling, then sprinkle with cheddar. Fold tortillas in half to create tortilla melts.
• Wipe out pan used for filling. Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. • Add tortilla melts (work in batches for 4); cook until tortillas are golden brown and cheese melts, 3-4 minutes per side. • Transfer to a paper-towel-lined cutting board.
• Cut tortilla melts into wedges. • Divide between plates and serve with remaining spicy cream sauce on top or on the side for dipping.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the taste, calling it delicious and flavorful; some found it a bit bland and suggested adding extra seasoning 🌶️.
- Ease of prep: Customers praised how quick, easy, and convenient this one-pan meal was to prepare and clean up.
- Suggestions: Consider adding onions, beans, or extra cheese; some preferred chicken breast over thighs for better texture.
- Portions: Several felt it was a light meal and suggested adding a side dish or increasing the portion size.
- Texture: Some found the tortillas too thin and prone to tearing; others enjoyed the crispy exterior.
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