One-Pan Cheesy Chicken Tortilla Melts

Name: One-Pan Cheesy Chicken Tortilla Melts with Green Pepper & Spicy Cream Sauce
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 10 ounce Chopped Chicken Breast; 1 unit Long Green Pepper; 2 unit Flour Tortillas; ½ cup Cheddar Cheese; 1 unit Beef Stock Concentrate; 3 tablespoon Sour Cream; 4 tablespoon Cream Cheese; 2 teaspoon Hot Sauce; Cooking Oil; Butter; Salt; Pepper

with Green Pepper & Spicy Cream Sauce

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Melty cheese. Creamy sauce. One pan, and minimal clean up. Yeah, that’s a recipe for quick mealtime success! Tonight, we’ve got beef and green pepper–stuffed tortilla melts filled with two luscious fillings: cheddar cheese and a spicy cream sauce. And don't worry, there's extra sauce for dipping, too! The best part? This melted goodness all comes together in one pan in just 25 minutes.

Tags:

Carb Smart

•Quick

•Easy Prep & Clean

•Family Friendly

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

10 ounce

Chopped Chicken Breast

1 unit

Long Green Pepper

2 unit

Flour Tortillas

(Contains: Soy, Wheat)

½ cup

Cheddar Cheese

(Contains: Milk)

1 unit

Beef Stock Concentrate

3 tablespoon

Sour Cream

(Contains: Milk)

4 tablespoon

Cream Cheese

(Contains: Milk)

2 teaspoon

Hot Sauce

Not included in your delivery

Cooking Oil

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories730 kcal

Fat41 g

Saturated Fat20 g

Carbohydrate41 g

Sugar8 g

Dietary Fiber3 g

Protein44 g

Cholesterol180 mg

Sodium1280 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

•Small Bowl

•Large Pan

•Slotted Spoon

•Paper Towel

Instructions

• 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 beef* to pan with green pepper. Season with a big pinch of salt and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through and green pepper is tender, 4-6 minutes. Carefully drain any excess grease from pan. • 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 cream sauce (save the rest for serving). Using a slotted spoon, top cream sauce with beef 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.