We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Mexican-Spiced Chicken Quesadillas
with Tomato & Butter Lettuce Salad
45 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 630 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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
Title
-
1⅛ lbs Chopped Chicken Breast
- 8 Flour Tortillas
- 1 head Butter Lettuce
- 2 Persian Cucumbers
- 2 Scallions
- 4 oz Grape Or Cherry Tomatoes
- 2 Tbsps Grated Cotija Cheese
- ½ cup Sour Cream
- 4 oz Monterey Jack Cheese
- 2 oz Smoked Gouda Cheese
- 1 Tbsp White Wine Vinegar
- 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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
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