One-Pan Chicken & Black Bean Quesadillas

Name: One-Pan Chicken & Black Bean Quesadillas with Chicken Thighs, Green Pepper & Lime Crema
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Long Green Pepper; 1 unit Black Beans; 1 unit Lime; 1 unit Tex-Mex Paste; 3 tablespoon Sour Cream; 2 unit Flour Tortillas; ¼ cup Monterey Jack Cheese; 1 cup Mexican Cheese Blend; 1 teaspoon Hot Sauce; Salt; Pepper; 2 tablespoon Butter; 1 teaspoon Cooking Oil; 10 ounce Diced Chicken Thighs

with Chicken Thighs, Green Pepper & Lime Crema

Recipe Development TeamPublished on April 03, 2024

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When it comes to quesadillas, we think there’s an endless number of protein, cheese, and veg combos you can make for a delicious and unique meal. This one is no exception: Our chefs pulled together these veg-forward ‘dillas with protein-packed black beans, sautéed green pepper, and melty cheese. They’re topped with lime crema and hot sauce for even more oomph. The best part? This all comes together in under 20 minutes.

Tags:

Quick

•Easy Prep & Clean

Allergens:

Milk

•Soy

•Wheat

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 Time15 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Long Green Pepper

1 unit

Black Beans

1 unit

Lime

1 unit

Tex-Mex Paste

3 tablespoon

Sour Cream

(Contains: Milk)

2 unit

Flour Tortillas

(Contains: Soy, Wheat)

¼ cup

Monterey Jack Cheese

(Contains: Milk)

1 cup

Mexican Cheese Blend

(Contains: Milk)

1 teaspoon

Hot Sauce

10 ounce

Diced Chicken Thighs

Not included in your delivery

Salt

Pepper

2 tablespoon

Butter

(Contains: Milk)

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories1120 kcal

Fat60 g

Saturated Fat28 g

Carbohydrate77 g

Sugar10 g

Dietary Fiber11 g

Protein61 g

Cholesterol245 mg

Sodium2210 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

•Strainer

•Small Bowl

•Large Pan

•Medium Bowl

Instructions

• Wash and dry produce. • Quarter lime. Core, deseed, and dice green pepper. Drain and rinse beans. • In a small bowl, combine sour cream with a big squeeze of lime juice to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

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 or beef; season with salt and pepper. Cook, stirring frequently, until cooked through, 4-6 minutes. Turn off heat; transfer to a medium bowl. Wipe out pan.

• Melt 1 TBSP butter in a large pan over medium-high heat. Add green pepper and cook, stirring occasionally, until softened, 3-4 minutes. • Add beans and Tex-Mex paste; season with salt and pepper. Cook until beans are warmed through, 2-3 minutes. • Turn off heat. Transfer to a medium bowl. Wash out pan.

Use pan used for chicken or beef here. Once green pepper and beans are done, transfer to bowl with chicken or beef and stir to combine.

• Place tortillas on a clean work surface; evenly top one half of each tortilla with Mexican cheese blend. Top with filling, then sprinkle with Monterey Jack. Fold tortillas in half to create quesadillas.

• Melt 1 TBSP butter in pan used for filling over medium-high heat. (For 4 servings, you may need to work in batches, using 1 TBSP butter for each batch.) Add quesadillas; cook until tortillas are golden brown and cheese melts, 2-4 minutes per side. • Cut quesadillas into thirds and divide between plates. Drizzle with lime crema and hot sauce to taste. Serve.

Chicken is fully cooked when internal temperature reaches 165°.