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Spicy Chicken Quesadillas

with Beet & Orange Salad

  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

A seasonal salad of striped Chioggia beet, juicy orange, and peanuts is the perfect bright complement for these spicy chicken and cheddar quesadillas.

fresh
ingredients
Spicy Chicken Quesadillas with Beet & Orange Salad
Title
  • 8 Chicken Tenders
  • 4 Flour Tortillas
  • 2 Scallions
  • 6 oz Chioggia Beet
  • 1 Jalapeño Pepper
  • 1 Lime
  • 1 Navel Orange
  • 3 Tbsps Roasted Peanuts
  • 2 oz White Cheddar Cheese
  • ¼ cup Mexican Crema
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin, & Dried Mexican Oregano)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & cook the beet:
1 Prepare & cook the beet:

Heat a small pot of salted water to boiling on high. Wash, dry, and peel the beet; cut lengthwise into 1/4-inch-thick wedges. Once boiling, add to the pot and cook, uncovered, 22 to 24 minutes, or until tender when pierced with a fork. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Pat the beet dry with paper towels; place in a medium bowl.

Prepare the remaining ingredients & make the lime crema:
2 Prepare the remaining ingredients & make the lime crema:

While the beet cooks, wash and dry the remaining fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Using a peeler, remove the green rind of the lime, avoiding the white pith. Mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel the orange; halve lengthwise, then thinly slice crosswise. Grate the cheese on the large side of a box grater. Cut out and discard the stem, ribs, and seeds of the pepper. Finely chop. Immediately wash your hands, knife, and cutting board after handling the pepper. In a bowl, whisk together the crema and the juice of 2 lime wedges; season with salt and pepper to taste.

Cook the chicken:
3 Cook the chicken:

While the beet continues to cook, pat the chicken 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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 3 to 4 minutes per side, or until browned and cooked through. Turn off the heat; transfer to a cutting board. When cool enough to handle, roughly chop. Transfer to a medium bowl. Rinse and wipe out the pan.

Make the filling & assemble the quesadillas:
4 Make the filling & assemble the quesadillas:

To the bowl of chopped chicken, stir in the white bottoms of the scallions, lime zest, the juice of 1 lime wedge, a drizzle of olive oil, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper to taste. Place the tortillas on a work surface. Sprinkle the cheese onto 1 side of each tortilla. Evenly top with the filling. Fold each tortilla in half over the filling.

Cook the quesadillas:
5 Cook the quesadillas:

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the quesadillas; cook 2 to 3 minutes per side, or until the tortillas are browned and the cheese has melted. (If the pan seems dry, add a drizzle of olive oil before flipping.) Transfer to a cutting board; immediately season with salt and pepper.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

While the quesadillas cook, in a bowl, combine the cooked beet, orange, peanuts, the juice of the remaining lime wedge, and a drizzle of olive oil. Season with salt and pepper to taste. Transfer to a serving dish. Cut the cooked quesadillas in half. Transfer to a separate serving dish. Garnish with the green tops of the scallions. Serve with the lime crema on the side. Enjoy!

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Prepare & cook the beet:
1 Prepare & cook the beet:

Heat a small pot of salted water to boiling on high. Wash, dry, and peel the beet; cut lengthwise into 1/4-inch-thick wedges. Once boiling, add to the pot and cook, uncovered, 22 to 24 minutes, or until tender when pierced with a fork. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Pat the beet dry with paper towels; place in a medium bowl.

2 Prepare the remaining ingredients & make the lime crema:

While the beet cooks, wash and dry the remaining fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Using a peeler, remove the green rind of the lime, avoiding the white pith. Mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel the orange; halve lengthwise, then thinly slice crosswise. Grate the cheese on the large side of a box grater. Cut out and discard the stem, ribs, and seeds of the pepper. Finely chop. Immediately wash your hands, knife, and cutting board after handling the pepper. In a bowl, whisk together the crema and the juice of 2 lime wedges; season with salt and pepper to taste.

Prepare the remaining ingredients & make the lime crema:
Cook the chicken:
3 Cook the chicken:

While the beet continues to cook, pat the chicken 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 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 3 to 4 minutes per side, or until browned and cooked through. Turn off the heat; transfer to a cutting board. When cool enough to handle, roughly chop. Transfer to a medium bowl. Rinse and wipe out the pan.

4 Make the filling & assemble the quesadillas:

To the bowl of chopped chicken, stir in the white bottoms of the scallions, lime zest, the juice of 1 lime wedge, a drizzle of olive oil, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper to taste. Place the tortillas on a work surface. Sprinkle the cheese onto 1 side of each tortilla. Evenly top with the filling. Fold each tortilla in half over the filling.

Make the filling & assemble the quesadillas:
Cook the quesadillas:
5 Cook the quesadillas:

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the quesadillas; cook 2 to 3 minutes per side, or until the tortillas are browned and the cheese has melted. (If the pan seems dry, add a drizzle of olive oil before flipping.) Transfer to a cutting board; immediately season with salt and pepper.

6 Make the salad & plate your dish:

While the quesadillas cook, in a bowl, combine the cooked beet, orange, peanuts, the juice of the remaining lime wedge, and a drizzle of olive oil. Season with salt and pepper to taste. Transfer to a serving dish. Cut the cooked quesadillas in half. Transfer to a separate serving dish. Garnish with the green tops of the scallions. Serve with the lime crema on the side. Enjoy!

Make the salad & plate your dish: