Cheesy Chicken Quesadillas with Butter Lettuce & Pickled Pepper Salad

Cheesy Chicken Quesadillas

with Butter Lettuce & Pickled Pepper Salad

45 MIN
$13.94/serving 4 Servings
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  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
  • with Flank Steaks

    From the Test Kitchen

    These zesty Tex-Mex quesadillas are loaded with bites of spiced chicken and melty monterey jack cheese. Tender butter lettuce tossed with pickled peppers, peanuts, and creamy dressing rounds out the dish.
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    • Nutrition
      PER SERVING
    • Calories
      770 Cals (est.)
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    Nutrition Label
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    fresh
    ingredients
    Cheesy Chicken Quesadillas with Butter Lettuce & Pickled Pepper Salad
    Title
    • 4 Flank Steaks
    • 8 Flour Tortillas
    • 1 Lime
    • 2 Tbsps Grated Cotija Cheese
    • 1 head Butter Lettuce
    • 3 Tbsps Roasted Peanuts
    • 1 Red Onion
    • 1 oz Pickled Peppadew Peppers
    • 1 clove Garlic
    • ¼ cup Sour Cream
    • 4 oz Shredded Monterey Jack Cheese
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    time-saving
    tips & techniques
    Prepare the ingredients & start the salad
    1 Prepare the ingredients & start the salad

    Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Quarter the lime. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the peanuts and peppers. In a large bowl, combine the chopped lettuce and chopped peanuts and peppers.

    Cook the steaks & onion
    2 Cook the steaks & onion

    Pat the steaks dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes, or until lightly browned. Flip the steaks and add the sliced onion; season with salt and pepper. Cook, stirring the onion occasionally, 3 to 5 minutes for medium-rare (125°F), or until the onion is slightly softened and the steaks are browned and cooked to your desired degree of doneness.* Turn off the heat; leaving the onion in the pan, transfer the cooked steaks to a cutting board; let rest at least 5 minutes. Carefully stir in the juice of 2 lime wedges to the pan of cooked onion. Taste, then season with salt and pepper if desired.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Assemble the quesadillas
    3 Assemble the quesadillas

    Once rested, find the lines of muscle (or grain) on the cooked steaks; thinly slice crosswise against the grain. Place the tortillas on a work surface. Top one half of each tortilla with the monterey jack, sliced steak, and cooked onion; fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the steaks and onion.

    Cook the quesadillas
    4 Cook the quesadillas

    In the same pan, heat 1 tablespoon of olive oil on medium until hot. Working in batches, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Cover with foil to keep warm. 

    Make the dressing
    5 Make the dressing

    Meanwhile, in a bowl, combine the sour cream, half the cotija, 2 tablespoons of olive oil, the juice of the remaining lime wedges, 1 teaspoon of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

    Finish the salad & serve your dish
    6 Finish the salad & serve your dish

    Just before serving, to the bowl of chopped lettuce, peanuts, and peppers, add enough of the dressing to coat (you may have extra dressing). Toss to combine. Taste, then season with salt and pepper if desired. Cut each cooked quesadilla into thirds. Serve the quesadillas with the salad on the side. Garnish the salad with the remaining cotija. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the salad
    1 Prepare the ingredients & start the salad

    Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Quarter the lime. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the peanuts and peppers. In a large bowl, combine the chopped lettuce and chopped peanuts and peppers.

    2 Cook the steaks & onion

    Pat the steaks dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes, or until lightly browned. Flip the steaks and add the sliced onion; season with salt and pepper. Cook, stirring the onion occasionally, 3 to 5 minutes for medium-rare (125°F), or until the onion is slightly softened and the steaks are browned and cooked to your desired degree of doneness.* Turn off the heat; leaving the onion in the pan, transfer the cooked steaks to a cutting board; let rest at least 5 minutes. Carefully stir in the juice of 2 lime wedges to the pan of cooked onion. Taste, then season with salt and pepper if desired.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Cook the steaks & onion
    Assemble the quesadillas
    3 Assemble the quesadillas

    Once rested, find the lines of muscle (or grain) on the cooked steaks; thinly slice crosswise against the grain. Place the tortillas on a work surface. Top one half of each tortilla with the monterey jack, sliced steak, and cooked onion; fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the steaks and onion.

    4 Cook the quesadillas

    In the same pan, heat 1 tablespoon of olive oil on medium until hot. Working in batches, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Cover with foil to keep warm. 

    Cook the quesadillas
    Make the dressing
    5 Make the dressing

    Meanwhile, in a bowl, combine the sour cream, half the cotija, 2 tablespoons of olive oil, the juice of the remaining lime wedges, 1 teaspoon of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

    6 Finish the salad & serve your dish

    Just before serving, to the bowl of chopped lettuce, peanuts, and peppers, add enough of the dressing to coat (you may have extra dressing). Toss to combine. Taste, then season with salt and pepper if desired. Cut each cooked quesadilla into thirds. Serve the quesadillas with the salad on the side. Garnish the salad with the remaining cotija. Enjoy!

    Finish the salad & serve your dish
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