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Baja Chicken Quesadilla

with Salsa Fresca and Lime Crema

Making a fine quesadilla is easy (just ask your college self�all you needed was a
tortilla, whatever cheese you happened to have on hand, and a microwave). Making a
great quesadilla, however, requires just a bit more finesse. Take this one, for
instance. It�s golden and crispy on the outside (thanks, butter!) and filled with
spiced chicken and two kinds of melty cheese. The finishing touches? Spoonfuls of
fresh tomato salsa and a drizzle of tangy lime crema. It�s a classic...just a
little bit better.

Ingredients
serving amount
24
Red Onion
1 unit

Red Onion

Chicken Breast Strips


10 ounce

Chicken Breast Strips

Blackening Spice
1 tablespoon

Blackening Spice

Lime
1 unit

Lime

Roma Tomato
1 unit

Roma Tomato

Sour Cream
2 tablespoon

Sour Cream

(ContainsMilk)
Flour Tortilla
2 unit

Flour Tortilla

(ContainsWheat)
Mozzarella Cheese
� cup

Mozzarella Cheese

(ContainsMilk)
Mexican Cheese Blend
� cup
Mexican Cheese Blend

(ContainsMilk)
Hot Sauce
1 teaspoon

Hot Sauce

Not included in your delivery


Vegetable Oil
4 teaspoon

Vegetable Oil

Butter
2 tablespoon

Butter

(ContainsMilk)
Salt
Salt

Pepper
Pepper

Instructions
Step 1
1
Wash and dry all produce. Halve, peel, and finely dice onion; set aside 2 TBSP (4
TBSP for 4 servings). Pat chicken dry with paper towels.

Step 2
2
Heat a large drizzle of oil in a large pan over medium-high heat (use a nonstick
pan if you have one). Add chicken, remaining diced onion, Blackening Spice, salt,
and pepper. Cook, stirring occasionally, until chicken is browned and cooked
through, 5-7 minutes. Turn off heat; transfer to a large bowl. Wipe out pan.

Step 3
3
Meanwhile, zest and quarter lime. Finely dice tomato. In a medium bowl, combine
tomato and 1 TBSP reserved onion (3 TBSP for 4 servings); add more onion to taste.
Squeeze in juice from 1 lime wedge (2 lime wedges for 4 servings) and season with
salt and pepper.

Step 4
4
In a small bowl, combine sour cream, lime zest (to taste), and juice from 1 lime
wedge (2 lime wedges for 4 servings). Add water, 1 tsp at a time, until mixture
reaches drizzling consistency. Season with salt and pepper.

Step 5
5
Place tortillas on a work surface. Evenly sprinkle mozzarella and Mexican cheese
onto 1 side of each tortilla. Top cheese with filling, then fold tortillas in half
to create quesadillas. Heat a drizzle of oil and 1 TBSP butter (2 TBSP for 4
servings) in pan used for chicken over medium-high heat. Working in batches, add
quesadillas and cook until golden brown on the first side, 1-2 minutes. Flip and
cook 1 minute more. Transfer to a paper-towel-lined plate.

Step 6
6
Transfer quesadillas to a cutting board; slice into thirds and divide between
plates. Serve with salsa, lime crema, and hot sauce (to taste). Serve with any
remaining lime wedges on the side for squeezing over.