with Dark Meat Chicken, Salsa Fresca, Crema & Guacamole
As we’ve grown more sophisticated in this life, so have our quesadillas. Gone are the days of the microwaved renditions of our youth (they got the job done, but they definitely weren’t anything to write home about). This real-deal quesadilla is packed with a cilantro-laden jumble of poblano, onion, and tomato, plus two kinds of melty cheese. On top, there’s guacamole, fresh salsa, and a drizzle of spiced crema. A good thing just got a whole lot better.
Allergens
Utensils
Tags
Long Green Pepper
1 unit
Tomato
2 unit
Lime
1 unit
Southwest Spice Blend
1 tablespoon
Mexican Cheese Blend
0.5 cup
Guacamole
4 tablespoon
Red Onion
1 unit
Cilantro
0.25 ounce
Sour Cream
3 tablespoon
Flour Tortillas
2 unit
Pepper Jack Cheese
0.5 cup
Olive Oil
Salt
Pepper
Diced Skinless Dark Meat Chicken
10 ounce
• Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Dice tomatoes. Roughly chop cilantro. Quarter lime. Core, deseed, and dice green pepper.
• In a small bowl, combine minced onion, half the tomatoes, half the cilantro, and juice from half the lime. Season with salt and pepper. • In a separate small bowl, combine half the sour cream with ¼ tsp Southwest Spice Blend (½ tsp for 4 servings). (You’ll use the rest of the sour cream and Southwest Spice Blend in the next step.) Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add sliced onion, green pepper, and a big pinch of salt. Cook, stirring occasionally, until browned and tender, 7-8 minutes. • Stir in remaining tomatoes, remaining Southwest Spice Blend, and 2 TBSP water (4 TBSP for 4 servings). Cook, stirring occasionally, until tomatoes are softened and mixture is thickened and saucy. TIP: If veggie mixture seems dry, add up to 2 TBSP more water. • Remove pan from heat; stir in remaining cilantro and remaining sour cream. Season with salt and pepper.
• Place tortillas on a clean work surface; sprinkle one half of each tortilla with Mexican cheese. • Top with veggie filling, then sprinkle with pepper jack. • Fold tortillas in half to create quesadillas.
• Wash out pan used for veggie filling; return to medium-high heat with a drizzle of olive oil. • Add quesadillas and cook until tortillas are golden brown and cheese melts, 2-4 minutes per side. TIP: Depending on the size of your pan, you may need to work in batches.
• Cut quesadillas into wedges; divide between plates and top with guacamole and salsa. Drizzle with crema. Serve with remaining lime wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***
840
kcal
Calories
48
g
Fat
19
g
Saturated Fat
55
g
Carbohydrate
12
g
Sugar
6
g
Dietary Fiber
47
g
Protein
195
mg
Cholesterol
1090
mg
Sodium
with Salsa Fresca, Southwest Crema & Guacamole
with Salsa Fresca, Southwest Crema & Guacamole
with Salsa Fresca, Southwest Crema & Guacamole
with Salsa Fresca, Southwest Crema & Guacamole
with Salsa Fresca, Southwest Crema & Guacamole
with Dark Meat Chicken, Salsa Fresca, Crema & Guacamole
with Salsa Fresca, Southwest Crema & Guacamole
with Salsa Fresca, Southwest Crema & Guacamole
with Salsa Fresca, Southwest Crema & Guacamole
with Salsa Fresca, Southwest Crema & Guacamole
with Dark Meat Chicken, Salsa Fresca, Crema & Guacamole
