Double Chicken Quesadillas
with Peppers, Onion and Guacamole- Sulphites
- Wheat
- Milk
- Milk
- May contain traces of allergens
- Sesame
- Soy
- Sulphites
- Tree nuts
- Wheat
- Mustard
- Peanuts
- Fish
- Egg
- Crustaceans
- Gluten
Ingredients: Chicken breasts • Sweet bell pepper • Flour tortillas (wheat, sulphites) (enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, canola oil, palm oil, tortilla base (salt, sugar, sodium bicarbonate, mono-and diglycerides, sodium aluminum phosphate, calcium propionate, potassium sorbate, sodium aluminum sulfate, enriched wheat flour, fumaric acid, corn starch, guar gum, soybean oil, monocalcium phosphate, enzymes, amylase, xylanase, sodium metabisulfite), calcium propionate, enzymes) • Yellow onion • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Green cabbage • Monterey Jack cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate).
Ingredients
4 unit(s)
Chicken Breasts
2 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk)
1 unit(s)
Sweet Bell Pepper
11 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
56 g
Green Cabbage, shredded
½ cup
Monterey Jack Cheese, shredded
(Contains: Milk)
3 tbsp
Guacamole
1 unit(s)
Yellow Onion
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Pat chicken dry with paper towels.
- To a foil-lined baking sheet, add chicken. Season with half the Chili-Cumin Spice Blend, salt and pepper, then drizzle with 1 tbsp (2 tbsp) oil. Toss to coat.
- Broil in the middle of the oven for 10-14 min, flipping halfway through, until golden and cooked through.**
- Meanwhile, peel, then cut onions into 1/2-inch pieces.
- Core, then cut peppers into 1/2-inch pieces.
- Heat the same large stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, peppers, onions and cabbage. Cook for 4-5 min, stirring occassionally, until veggies are tender-crisp.
- Add remaining Chili-Cumin Spice Blend and 2 tbsp (4 tbsp) water. Cook for 1-2 min, stirring occasionally, until fragrant.
- Transfer to a plate.
- Carefully wipe the pan clean.
- To a large bowl, add chicken. Use 2 forks to shred. Add tomato sauce base, veggies and half the cheese, then toss to combine.
- Arrange tortillas on a clean surface.
- Spread chicken filling evenly over one side of each tortilla.
- Sprinkle remaining cheese over filling.
- Fold tortillas in half to enclose filling.
- Heat the same pan over medium. When hot, add 1/2 tbsp oil, then quesadilla (Note: Don't crowd the pan, cook in 2 batches if needed). Cook for 2-3 min per side, until golden. Repeat with remaining quesadillas.
- Cut quesadillas in half.
- Divide quesadillas between plates.
- Serve guacamole on the side for dipping.
