One-Pan Cheesy Chicken Tortilla Melts

Name: One-Pan Cheesy Chicken Tortilla Melts with Chicken Thighs, Green Pepper & Spicy Cream Sauce
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 unit Long Green Pepper; 3 tbsp Sour Cream; 4 tbsp Cream Cheese; 2 tsp Hot Sauce; 10 oz Chicken Thigh; 1 unit Beef Stock Concentrate; 2 Tortillas; 1/2 cup Cheddar Cheese; Salt; Black Pepper; 1 tsp Cooking Oil; 1 tbsp Butter

with Chicken Thighs, Green Pepper & Spicy Cream Sauce

By Recipe0 System

Melty cheese. Creamy sauce. One pan, and minimal clean up. Yeah, that’s a recipe for mealtime success! Tonight, we’ve got juicy dark meat chicken and green pepper-stuffed tortilla melts filled with two luscious fillings: cheddar cheese and a spicy cream sauce. Don't worry, there's extra sauce for dipping! The best part? This melted goodness all comes together in just 25 minutes.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 unit Long Green Pepper
3 tbsp Sour Cream
4 tbsp Cream Cheese
2 tsp Hot Sauce
10 oz Chicken Thigh
1 unit Beef Stock Concentrate
2 Tortillas
1/2 cup Cheddar Cheese
Salt
Black Pepper
1 tsp Cooking Oil
1 tbsp Butter

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Halve, core, and thinly slice green pepper into strips.

In a small microwave-safe bowl, combine sour cream, cream cheese, 1 tsp water (2 tsp for 4 servings), and hot sauce to taste. (Start with half the hot sauce, then taste and add more from there if you like things spicy.) Microwave until softened, 30 seconds. Stir to combine.
2

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add green pepper and cook, stirring occasionally, until slightly softened, 2-3 minutes.
3

Add chicken* to pan with green pepper. Season with a big pinch of salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through and green pepper is tender, 4-6 minutes.

Stir in stock concentrate until combined. Turn off heat.
4

Place tortillas on a clean work surface.

Spread one half of each tortilla with half the spicy cream sauce (save the rest for serving). Using a slotted spoon, top cream sauce with chicken filling, then sprinkle with cheddar. Fold tortillas in half to create tortilla melts.
5

Wipe out pan used for filling. Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat.

Add tortilla melts (work in batches for 4); cook until tortillas are golden brown and cheese melts, 3-4 minutes per side.

Transfer to a paper-towel-lined cutting board.
6

Cut tortilla melts into wedges.

Divide between plates and serve with remaining spicy cream sauce on top or on the side for dipping.

Chicken is fully cooked when internal temperature reaches 165°.

From the same drawer

Related Recipes

Kids’ Sweet Potato & Corn Quesadillas

medium

Cheesy Plant-Based Protein Tostadas Protein that tastes like meat (without the meat)

medium

Sweet Potato, Bean & Beef Power Bowl

medium

Salsa Macha Chicken & Rice Bowls

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.