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Mexican-Inspired Chicken Quesadillas

Mexican-Inspired Chicken Quesadillas

with Tomato-Sweet Bell Pepper Salsa
4.5(9.1K)
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
860 kcal
Protein
: 
47g protein
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Wheat
  • Milk
  • Milk
  • Soy
  • May contain traces of allergens
  • Sesame
  • Triticale
  • Peanuts
  • Tree nuts
  • Wheat
  • Mustard
  • Sulphites
  • Fish
  • Egg
  • Crustaceans
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Ground Chicken

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Tomato

½ unit(s)

Lime

6 unit(s)

Flour Tortillas

(Contains: Milk, Soy, May contain traces of allergens, Sulphites, Wheat)

16 g

Mexican Seasoning

(Contains: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, May contain traces of allergens)

½ unit(s)

Yellow Onion

1 cup

Monterey Jack Cheese, shredded

(Contains: Milk)

43 mL

Sour Cream

(Contains: Milk, May contain traces of allergens, Milk)

2 tbsp

Tomato Sauce Base

(Contains: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat, May contain traces of allergens)

1 unit(s)

Garlic, cloves

7 g

Cilantro

Not included in your delivery

0.13 tsp

Salt*

½ tsp

Sugar*

1.5 tbsp

Oil*

0.13 tsp

Pepper*

Calories860 kcal
Fat46 g
Saturated Fat19 g
Carbohydrate68 g
Sugar16 g
Dietary Fiber7 g
Protein47 g
Cholesterol165 mg
Sodium1640 mg
Trans Fat1 g
Potassium1550 mg
Calcium650 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Prep
1
  • Before starting, wash and dry all produce. 
  • Core, then cut pepper into 1/4-inch pieces. 
  • Cut tomatoes into 1/4-inch pieces.
  • Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges. 
  • Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.
  • Peel, then mince or grate garlic.
  • Roughly chop cilantro.
Make salsa and crema
2
  • To a medium bowl, add tomatoes, lime juice, half the peppers, half the cilantro, 1 tbsp (2 tbsp) onions, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine. 
  • To a small bowl, add sour cream, lime zest and 1/2 tbsp (1 tbsp) water. Season with salt and pepper, then stir to combine. 
Cook chicken and veggies
3
  • Heat a large non-stick pan over medium-high. 
  • When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Break up chicken into smaller pieces.
  • Add remaining onions and remaining peppers. Cook for 4-5 min, stirring occasionally, until no pink remains in chicken.** 
  • Carefully drain and discard excess fat. 
  • Add tomato sauce base, garlic, Mexican Seasoning and 2 tbsp (4 tbsp) water.
  • Cook for 1-2 min, stirring often, until chicken and veggies are coated. 
Make quesadilla filling
4
  • Remove the pan from heat, then transfer chicken mixture to a large bowl.
  • Add cheese. Season with salt and pepper, then stir to combine.
  • Carefully wipe the pan clean.
Make quesadillas
5
  • Arrange tortillas on a clean surface.
  • Spread chicken filling evenly over one side of each tortilla. Fold tortillas in half to enclose filling.
  • Reheat the same pan (from step 3) over medium-high.
  • When hot, add 3 quesadillas to the dry pan. Cook for 1-2 min per side, until golden.
  • Transfer quesadillas to a plate.
  • Reduce heat to medium and repeat with remaining quesadillas.
Finish and serve
6
  • Cut quesadillas into wedges, then divide between plates.
  • Serve tomato-bell pepper salsa and lime crema alongside.
  • Sprinkle quesadillas with remaining cilantro.
  • Squeeze a lime wedge over top, if you like.

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