with Smoky Red Pepper Crema
This quesadilla is big on flavor AND ready in just 15 minutes with the help of a few kitchen tricks. We start with already-cooked chicken breasts, which are sliced and sautéed with scallions and Southwest spices to make the zesty filling. It’s layered onto tortillas with pepper jack and Monterey Jack cheese, then pan-toasted to achieve perfectly golden, gooey results. Each quesadilla is paired with smoky red pepper crema for dipping. A good thing just got a whole lot better.
Allergens
Utensils
Tags
Scallions
2 unit
Fully Cooked Chicken Breasts
9 ounce
Southwest Spice Blend
1 tablespoon
Flour Tortillas
2 unit
Pepper Jack Cheese
0.5 cup
Monterey Jack Cheese
0.25 cup
Smoky Red Pepper Crema
4 tablespoon
Salt
Pepper
Cooking Oil
2 teaspoon
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens.
• Pat chicken* dry with paper towels. Thinly slice crosswise into strips. • Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken, scallion whites, and Southwest Spice. Cook until chicken is warmed through and scallions are slightly softened, 2-3 minutes. Season with salt and pepper. • Turn off heat; remove from pan and set aside. Wash out pan.
• Place tortillas on a clean work surface. Evenly sprinkle pepper jack onto one half of each tortilla. Top with chicken filling, then sprinkle with Monterey Jack. Fold tortillas in half to create quesadillas. • Heat a drizzle of oil in pan used for filling over medium heat. Add quesadillas and cook until tortillas are golden brown and cheeses have melted, 3-4 minutes. TIP: Depending on the size of your pan, you may need to work in batches.
• Cut quesadillas into wedges and divide between plates. Sprinkle with scallion greens. Serve with smoky red pepper crema on the side.
650
kcal
Calories
34
g
Fat
15
g
Saturated Fat
41
g
Carbohydrate
4
g
Sugar
0
g
Dietary Fiber
43
g
Protein
150
mg
Cholesterol
1370
mg
Sodium
