Chicken & Black Bean Quesadillas
with Green Pepper, Salsa Fresca & Creamy Guacamole
If you're already a quesadilla fan, this one's for you. Jam-packed with tender green pepper, flavorful mashed black beans, and tons of gooey, melty cheese, it's pretty darn irresistible—and that's before it gets a topping of tangy salsa fresca and dollops of creamy guac. Yep, a good thing just got a whole lot better.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Long Green Pepper
2 unit
Scallions
1 unit
Tomato
1 unit
Lime
1 tablespoon
Southwest Spice Blend
1 unit
Black Beans
4 tablespoon
Guacamole
1.5 tablespoon
Sour Cream
(Contains Milk)
2 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Mexican Cheese Blend
(Contains Milk)
¼ cup
Monterey Jack Cheese
(Contains Milk)
10 ounce
Chicken Breast Strips
Not included in your delivery
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Core, deseed, and dice green pepper. Trim and thinly slice scallions, separating whites from greens. Dice tomato. Zest and halve lime (for 4 servings, zest one lime and halve both).
• In a medium pot, combine beans and their liquid, Southwest Spice Blend, 1 TBSP butter, salt (we used ¼ tsp; ½ tsp for 4 servings), and pepper. Bring to a boil over medium-high heat, then immediately reduce heat to medium. • Simmer, uncovered, for 5 minutes, then mash beans with a potato masher or fork until mostly smooth. Continue simmering until mixture has thickened, 3-5 minutes more. • Turn off heat; cover to keep warm.
• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, salt, and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. • Stir in scallion whites and cook until softened, 1 minute more. • Turn off heat; transfer to a medium bowl. Wipe out pan.
Pat chicken dry with paper towels. Heat a drizzle of oil in pan used for veggies 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; stir into bowl with green pepper mixture. Wipe out pan.
• While veggies cook, in a small bowl, combine tomato, scallion greens, lime zest, and a squeeze of lime juice to taste. Season with salt and pepper. • In a separate small bowl, combine guacamole, sour cream, and a squeeze of lime juice to taste. Season with salt and pepper.
• Spread one half of each tortilla with a layer of mashed beans. (TIP: You may have some beans left over. Serve remaining on the side if you like.) Top with green pepper mixture, Mexican cheese blend, and Monterey Jack. • Fold tortillas in half to create quesadillas.
• Heat a large drizzle of oil in pan used for veggies over medium heat. Working in batches if necessary, add quesadillas and cook until tortillas are golden brown and cheeses melt, 3-4 minutes per side. • Slice quesadillas into wedges; divide between plates. Top with creamy guacamole and salsa fresca, and serve.
Chicken is fully cooked when internal temperature reaches 165°.
