Mexican-Spiced Chicken Quesadillas

with Tomato & Butter Lettuce Salad

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 630 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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 Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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!