Baja Chicken Quesadillas

| Allergens

Milk
Wheat

| Total Time

30 Minutes

| Servings

| Calories

770 Kcal

Ingredients

1 unit Red Onion
10 ounce Chicken Breast Strips
1 tablespoon Blackening Spice
1 unit Lime
1 unit Roma Tomato
2 tablespoon Sour Cream
2 unit Flour Tortilla
½ cup Mozzarella Cheese
½ cup Mexican Cheese Blend
1 teaspoon Hot Sauce
3 teaspoon Vegetable Oil
1 tablespoon Butter
Salt
Pepper

Instructions

Prep

Wash and dry all produce. Halve, peel, and finely dice onion. Pat chicken dry with paper towels.

Cook Filling

Set aside 2 TBSP onion (4 TBSP for 4 servings). Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken, remaining onion, Blackening Spice, salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Turn off heat; transfer to a large bowl. Wipe out pan.

Make Salsa Fresca

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) and season with salt and pepper.

Make Lime Crema

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.

ASSEMBLE AND COOK QUESADILLAS

Place tortillas on a work surface. Evenly sprinkle mozzarella and Mexican cheese onto one 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.

Finish and Serve

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.