Double Cheese Chicken Quesadillas

Name: Double Cheese Chicken Quesadillas with Smoky Red Pepper Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 unit Scallions; 9 oz Chicken Breast; 1 tbsp Southwest Spice Blend; 2 Tortillas; 1/2 cup Pepper Jack Cheese; 1/4 cup Monterey Jack Cheese; 1 tsp Hot Sauce; 4 tbsp Smoky Red Pepper Crema; Salt; Black Pepper; 1 tsp Olive Oil; 2 tsp Vegetable Oil

with Smoky Red Pepper Crema

By Recipe0 System

This quesadilla is big on flavor AND ready in just 15 minutes with the help of a few kitchen tricks. We start with already-cooked chicken breasts, which are sliced and sautéed with scallions and Southwest spices to make the zesty filling. It’s layered onto tortillas with pepper jack and Monterey Jack cheese, then broiled to achieve perfectly golden, gooey results in just minutes. Each quesadilla is finished with a drizzle of hot sauce and paired with smoky red pepper crema for dipping. A good thing just got a whole lot better.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Scallions
9 oz Chicken Breast
1 tbsp Southwest Spice Blend
2 Tortillas
1/2 cup Pepper Jack Cheese
1/4 cup Monterey Jack Cheese
1 tsp Hot Sauce
4 tbsp Smoky Red Pepper Crema
Salt
Black Pepper
1 tsp Olive Oil
2 tsp Vegetable Oil

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to top position and heat broiler to high. Line a baking sheet with foil. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens.
2

Pat chicken* dry with paper towels. Thinly slice crosswise into strips.

Heat a drizzle of olive oil in a medium pan over medium-high heat. Add chicken, scallion whites, and Southwest Spice. Cook until chicken is warmed through and scallions are slightly softened, 2-3 minutes. Season with salt and pepper.
3

Rub one side of each tortilla with a drizzle of oil. Place tortillas oiled sides down on prepared baking sheet.

Evenly sprinkle pepper jack onto one half of each tortilla. Top with chicken mixture, then sprinkle with Monterey Jack. Fold tortillas in half to create quesadillas.
4

Broil quesadillas on top rack until golden brown, 1-2 minutes per side.

Cut quesadillas into wedges and divide between plates. Sprinkle with scallion greens and drizzle with hot sauce if desired. Serve with smoky red pepper crema on the side.

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