One-Pan Chicken & Black Bean Quesadillas
with Green Pepper & Lime Crema
When it comes to quesadillas, we think there’s an endless number of protein, cheese, and veg combos you can make for a delicious and unique meal. This one is no exception: Our chefs pulled together these veg-forward ‘dillas with protein-packed black beans, sautéed green pepper, and melty cheese. They’re topped with lime crema and hot sauce for even more oomph. The best part? This all comes together in under 20 minutes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Long Green Pepper
1 unit
Black Beans
1 unit
Lime
1 unit
Tex-Mex Paste
3 tablespoon
Sour Cream
(Contains Milk)
2 unit
Flour Tortillas
(Contains Soy, Wheat)
¼ cup
Monterey Jack Cheese
(Contains Milk)
1 cup
Mexican Cheese Blend
(Contains Milk)
1 teaspoon
Hot Sauce
10 ounce
Diced Skinless Dark Meat Chicken
Not included in your delivery
Salt
Pepper
Butter
(Contains Milk)
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Quarter lime. Core, deseed, and dice green pepper. Drain and rinse beans. • In a small bowl, combine sour cream with a big squeeze of lime juice to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a large pan 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; transfer to a medium bowl. Wipe out pan.
• Melt 1 TBSP butter in a large pan over medium-high heat. Add green pepper and cook, stirring occasionally, until softened, 3-4 minutes. • Add beans and Tex-Mex paste; season with salt and pepper. Cook until beans are warmed through, 2-3 minutes. • Turn off heat. Transfer to a medium bowl. Wash out pan.
Use pan used for chicken or beef here. Once green pepper and beans are done, transfer to bowl with chicken or beef and stir to combine.
• Place tortillas on a clean work surface; evenly top one half of each tortilla with Mexican cheese blend. Top with filling, then sprinkle with Monterey Jack. Fold tortillas in half to create quesadillas.
• Melt 1 TBSP butter in pan used for filling over medium- high heat. (For 4 servings, you may need to work in batches, using 1 TBSP butter for each batch.) Add quesadillas; cook until tortillas are golden brown and cheese melts, 2-4 minutes per side. • Cut quesadillas into thirds and divide between plates. Drizzle with lime crema and hot sauce to taste. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
