Spicy Chicken & Pepper Quesadillas

Name: Spicy Chicken & Pepper Quesadillas with Black Beans & Smoky Red Pepper Crema
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Long Green Pepper; 1 unit Black Beans; 1 unit Tex-Mex Paste; 1 unit Flour Tortillas; 1 unit Shredded Mexican Cheese; 1 unit Shredded Monterey Jack; 1 unit Smoky Red Pepper Crema; Salt; Pepper; 4 teaspoon Cooking Oil; 10 ounce Chopped Chicken Breast

with Black Beans & Smoky Red Pepper Crema

Recipe Development TeamPublished on April 18, 2023

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When it comes to quesadilla philosophy, we know this to be true: Cheese is the glue that holds everything together. (We feel pretty comfortable saying that this applies to our general life philosophy, too.) This version stars not one, but TWO kinds of cheese, which melt over a flavor-packed filling of spicy green pepper and black beans to create what we can only describe as a hug in dairy form. Top your quesadillas with a drizzle of smoky red pepper crema for an ultra-flavorful finish.

Tags:

Spicy

•Easy Cleanup

•Customer Fave

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

1 unit

Long Green Pepper

1 unit

Black Beans

1 unit

Tex-Mex Paste

1 unit

Flour Tortillas

(Contains: Soy, Wheat)

1 unit

Shredded Mexican Cheese

(Contains: Milk)

1 unit

Shredded Monterey Jack

(Contains: Milk)

1 unit

Smoky Red Pepper Crema

(Contains: Milk)

10 ounce

Chopped Chicken Breast

Not included in your delivery

Salt

Pepper

4 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories940 kcal

Fat42 g

Saturated Fat15 g

Carbohydrate79 g

Sugar6 g

Dietary Fiber8 g

Protein56 g

Cholesterol155 mg

Sodium1900 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.

Instructions

Wash and dry produce. Halve, core, and thinly slice green pepper crosswise into strips. Drain and rinse beans.

Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.

Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until beginning to brown, 2-3 minutes. Add 2 TBSP water (4 TBSP for 4 servings) and cook, stirring, until softened, 2-3 minutes more.

Use pan used for chicken here.

Once green pepper has softened, reduce heat to medium and add beans, Tex-Mex paste, and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until thickened, 2-3 minutes. Taste and season with salt and pepper, if desired.

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

Top veggie filling with chicken.

Return pan used for veggie filling to medium heat with a large drizzle of oil. Add quesadillas and cook until tortillas are browned and cheese is melted, 3-5 minutes per side. Transfer to a cutting board. (Depending on the size of your pan, you may need to work in batches.)