Chicken Quesadillas for Dinner
With a Salsa Rice Bowl for Lunch
Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). The dinner portion of this 2-in-1 meal features chicken quesadillas with enough salsa and spicy sour cream for a bonafide Tex-Mex feast. The next day, the leftovers become a chicken and rice bowl with all the fixings you need.
The nutrient information for the Salsa Bowl Lunch is as follows: Calories 630, Fat 19 g, Saturated Fat 9 g, Cholesterol 145 mg, Sodium 380 mg, Carbs 63 g, Fiber 6 g, Sugar 6 g, and Protein 46 g. The nutrition facts panel below represents the nutrient values for the Chicken Quesadilla Dinner
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
24 ounce
Chicken Breasts
1 tablespoon
Sweet and Smoky BBQ Seasoning
4 unit
Scallions
1 unit
Poblano Pepper
½ cup
Jasmine Rice
2 unit
Lime
3 teaspoon
Hot Sauce
8 tablespoon
Sour Cream
(Contains Milk)
2 unit
Roma Tomato
13.4 ounce
Black Beans
4 ounce
Shredded Red Cabbage
2 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Mexican Cheese Blend
(Contains Milk)
¼ cup
Monterey Jack Cheese
(Contains Milk)
Not included in your delivery
4 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Pat chicken dry with a paper towel. Season all over with salt, pepper, and barbecue seasoning. Heat a large drizzle of oil in a large pan over medium high heat. Add the chicken and cook until browned on bottom, 3-4 minutes. Flip and cook until browned on other side, 2-3 minutes more.
Meanwhile, trim and thinly slice scallions, separating greens and whites. Halve, core, and seed poblano, then cut into slices. Place poblano on a foil-lined baking sheet, sprinkle with a drizzle of oil, and season with salt and pepper. Add chicken to sheet and roast in oven until poblano is softened and chicken is cooked through, 5-7 minutes.
Melt 1 TBSP butter in a small pot. Add the scallion whites and cook, tossing occasionally, until softened, 2-3 minutes. Stir in rice and ¾ cup water. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and gently simmer until tender, 9-11 minutes. Meanwhile, zest one lime and cut in half. Cut remaining lime into quarters.
Stir together lime zest, 1 tsp hot sauce (1 packet), and 4 TBSP sour cream (2 packets) in a small bowl (save the rest of the hot sauce and sour cream for lunch). Season with salt and set aside. Halve and chop tomatoes. Drain and rinse beans. Place tomatoes, beans, cabbage, scallion greens, and juice from one lime half in a medium bowl and toss to combine. Season with plenty of salt and pepper. Cut 2 chicken breasts into small cubes (save other 2 breasts for lunch).
Scatter poblano and chicken cubes evenly over one half of each tortilla, then sprinkle evenly with Mexican cheese. Fold tortillas over to create quesadillas. Remove foil from same baking sheet, then place quesadillas on sheet. Drizzle with oil and sprinkle with salt. Bake in oven until cheese melts and tortilla is golden, 5-6 minutes. Cut each into thirds and divide between plates. Drizzle with crema. Serve with half the salsa and one lime quarter each on the side.
When you’re ready to pack lunch, fluff rice with a fork and divide between two reusable plastic containers. Top with remaining chicken and salsa. (TIP: Slice the chicken first for easier eating.) Sprinkle with Monterey Jack cheese. Pack each with 1 packet sour cream, 1 packet hot sauce, and a lime quarter. Keep refrigerated. Microwave before eating, if desired, and top with sour cream and hot sauce (to taste).
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