Baja Chicken Quesadillas
with Salsa Fresca and Lime Crema
Making a fine quesadilla is easy (just ask your college self—all you needed was a tortilla, whatever cheese you happened to have on hand, and a microwave). Making a great quesadilla, however, requires just a bit more finesse. Take this one, for instance. It’s golden and crispy on the outside (thanks, butter!) and filled with spiced chicken and two kinds of melty cheese. The finishing touches? Spoonfuls of fresh tomato salsa and a drizzle of tangy lime crema. It’s a classic...just a little bit better.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
10 ounce
Chicken Breast Strips
1 tablespoon
Blackening Spice
1 unit
Lime
1 unit
Roma Tomato
2 tablespoon
Sour Cream
(Contains Milk)
2 unit
Flour Tortilla
(Contains Wheat)
½ cup
Mozzarella Cheese
(Contains Milk)
½ cup
Mexican Cheese Blend
(Contains Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
3 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve, peel, and finely dice onion. Pat chicken dry with paper towels.
Set aside 2 TBSP onion (4 TBSP for 4 servings). Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken, remaining onion, Blackening Spice, salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Turn off heat; transfer to a large bowl. Wipe out pan.
Meanwhile, zest and quarter lime. Finely dice tomato. In a medium bowl, combine tomato and 1 TBSP reserved onion (3 TBSP for 4 servings); add more onion to taste. Squeeze in juice from 1 lime wedge (2 lime wedges for 4) and season with salt and pepper.
In a small bowl, combine sour cream, lime zest (to taste), and juice from 1 lime wedge (2 lime wedges for 4 servings). Add water, 1 tsp at a time, until mixture reaches drizzling consistency. Season with salt and pepper.
Place tortillas on a work surface. Evenly sprinkle mozzarella and Mexican cheese onto one side of each tortilla. Top cheese with filling, then fold tortillas in half to create quesadillas. Heat a drizzle of oil and 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over medium-high heat. Working in batches, add quesadillas and cook until golden brown on the first side, 1-2 minutes. Flip and cook 1 minute more. Transfer to a paper-towel-lined plate.
Transfer quesadillas to a cutting board; slice into thirds and divide between plates. Serve with salsa, lime crema, and hot sauce (to taste). Serve with any remaining lime wedges on the side.
