Mexican-Spiced Chicken Quesadillas with Tomato & Butter Lettuce Salad
Customer Favorite

Mexican-Spiced Chicken Quesadillas

with Tomato & Butter Lettuce Salad

45 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

To make these golden, crispy quesadillas, flour tortillas are loaded with a duo of melty cheeses and chicken coated in spices like smoked paprika and cumin. Cooling sour cream mixed with a touch of vinegar and olive oil serves as both a light dressing for our simple salad and a creamy dipper for the quesadillas.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root end of the lettuce; separate the leaves. Depending on their size, quarter or halve the tomatoes into bite-sized pieces. Halve the cucumbers lengthwise; thinly slice crosswise. Combine in a large bowl; add the sliced green tops of the scallions. Grate the gouda on the large side of a box grater. If necessary, grate the monterey jack on the large side of a box grater. Combine in a bowl. 

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is cooked through. Turn off the heat.

Assemble the quesadillas:
3 Assemble the quesadillas:

Place the tortillas on a work surface. Evenly top one half of each tortilla with the grated cheeses and cooked chicken; fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the chicken.

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 golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt.

Make the dressing & serve your dish:
5 Make the dressing & serve your dish:

While the quesadillas cook, in a bowl, combine the sour cream, vinegar, 2 tablespoons of water, and 2 teaspoons of olive oil. Season with salt and pepper. To make the salad, add half the dressing to the bowl of prepared vegetables. Toss to combine. Taste, then season with salt and pepper if desired. Carefully halve each cooked quesadilla. Serve the halved quesadillas with the salad and remaining dressing on the side. Garnish the salad with the cotija. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root end of the lettuce; separate the leaves. Depending on their size, quarter or halve the tomatoes into bite-sized pieces. Halve the cucumbers lengthwise; thinly slice crosswise. Combine in a large bowl; add the sliced green tops of the scallions. Grate the gouda on the large side of a box grater. If necessary, grate the monterey jack on the large side of a box grater. Combine in a bowl. 

2 Cook the chicken:

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is cooked through. Turn off the heat.

Cook the chicken:
Assemble the quesadillas:
3 Assemble the quesadillas:

Place the tortillas on a work surface. Evenly top one half of each tortilla with the grated cheeses and cooked chicken; fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the chicken.

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 golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt.

Cook the quesadillas:
Make the dressing & serve your dish:
5 Make the dressing & serve your dish:

While the quesadillas cook, in a bowl, combine the sour cream, vinegar, 2 tablespoons of water, and 2 teaspoons of olive oil. Season with salt and pepper. To make the salad, add half the dressing to the bowl of prepared vegetables. Toss to combine. Taste, then season with salt and pepper if desired. Carefully halve each cooked quesadilla. Serve the halved quesadillas with the salad and remaining dressing on the side. Garnish the salad with the cotija. Enjoy! 

Browse Steps
1 of 5