One-Pan Chicken & Rajas Quesadillas
with Salsa Fresca, Southwest Crema & Guacamole
As we’ve grown more sophisticated in this life, so have our quesadillas. Gone are the days of the microwaved renditions of our youth (they got the job done, but they definitely weren’t delicious). This real-deal quesadilla is packed with a cilantro-laden jumble of poblano, onion, and tomato, plus two kinds of gooey, melty cheese. On top, there’s guacamole, fresh salsa, and a drizzle of spiced crema. 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
Poblano Pepper
2 unit
Roma Tomato
5 teaspoon
Red Wine Vinegar
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains Milk)
4 tablespoon
Guacamole
1 unit
Red Onion
¼ ounce
Cilantro
4 tablespoon
Sour Cream
(Contains Milk)
2 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Pepper Jack Cheese
(Contains Milk)
10 ounce
Chicken Breast Strips
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Dice tomatoes. Roughly chop cilantro. Core, deseed, and dice poblano.
• In a small bowl, combine minced onion, half the tomatoes, half the cilantro, and a splash of vinegar to taste. Season with salt and pepper. • In a separate small bowl, combine half the sour cream with ¼ tsp Southwest Spice (½ tsp for 4 servings). (You’ll use the rest of the sour cream and Southwest Spice in the next step.) Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add poblano, sliced onion, and a big pinch of salt. Cook, stirring occasionally, until browned and tender, 7-8 minutes. • Stir in remaining tomatoes, remaining Southwest Spice, and 2 TBSP water. Cook, stirring occasionally, until tomatoes are softened and mixture is thickened and saucy, 2-3 minutes. TIP: Add up to 2 TBSP more water if veggie mixture seems dry. • Remove from heat; stir in remaining cilantro and remaining sour cream. Season with salt and pepper.
Use pan used for chicken here.
• Place tortillas on a clean work surface; sprinkle one half of each tortilla with Mexican cheese. • Top with veggie filling, then sprinkle with pepper jack. • Fold tortillas in half to create quesadillas.
Add chicken along with veggie filling.
• Wash out pan used for veggie filling; return to medium-high heat with a drizzle of olive oil. • Add quesadillas; cook until tortillas are golden brown and cheeses have melted, 2-4 minutes per side. TIP: Depending on the size of your pan, you may need to work in batches.
• Cut quesadillas into wedges; divide between plates and top with guacamole and salsa. Drizzle with crema and serve.
