Two-Cheese Chicken Quesadillas

with Chive-Sour Cream & Spinach and Apple Salad

2 Servings

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From the Test Kitchen

We’re taking this fun dish to the next level with two kinds of cheese and a crunchy, gourmet salad. Pepper Jack cheese is a version of Monterey Jack, a delicate, mild variety first made by Californian friars in the 1800’s. For Pepper Jack, jalapenos are added directly to the cheese curds during production. The finished cheese is smooth and buttery with a kick of spice.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

4 oz Baby Spinach
2 oz Sharp Cheddar Cheese
2 oz Pepper Jack Cheese
1 bunch Chives
1 bunch Cilantro
1 Granny Smith Apple
1 Lime
1 Red Bell Pepper
1 Red Onion
2 Boneless, Skinless Chicken Breasts
1 tsp Ground Cumin
3 Tbsps Low-Fat Sour Cream
2 10-Inch Flour Tortillas

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the cheeses. Mince the chives. Pick the cilantro leaves off the stems; discard the stems. Cut the lime into quarters. Cut the apple into thin matchsticks and toss with the juice of 1 lime wedge. Peel and thinly slice the red onion. Remove the stem, seeds and ribs of the pepper; slice the pepper into thin strips.

2 Cook the chicken:

Season the chicken with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the chicken and cook 4 to 6 minutes on the first side, or until browned. (Loosely cover the chicken with foil to help it cook faster.) Flip the chicken then add the pepper and half of the red onion (save the rest for the salad). Cook, stirring occasionally, 4 to 6 minutes, or until the chicken is cooked through and the vegetables have softened. Remove from heat and stir in the cumin. Transfer to a plate and wipe out the pan.

3 Make the chive-sour cream:

While the chicken is cooking, in a small bowl, combine the chives, sour cream and the juice of 1 lime wedge. Season with salt and pepper to taste.

4 Assemble the quesadillas:

When cool enough to handle, slice each cooked chicken breast into ⅛-inch strips. Lay the tortillas out on a work surface and cover half of each tortilla with the pepper jack and cheddar cheeses. Top the cheese with the cooked chicken, vegetables and half the cilantro (save the rest for the salad). Fold each tortilla in half and press down to close the quesadilla.

5 Cook the quesadillas:

In the same pan used to cook the chicken, heat 2 teaspoons of olive oil on medium until hot. Add the assembled quesadillas, and cook 2 to 4 minutes per side, or until browned and the cheese has melted, flipping carefully.

6 Make the salad:

In a large bowl, combine the spinach, apple, remaining red onion and remaining cilantro. Toss with the juice of the remaining lime wedges and a drizzle of olive oil; season with salt and pepper. To plate your dish, cut each quesadilla into 4 wedges and divide between 2 plates. Garnish with the chive-sour cream and serve each with the spinach-apple salad on the side. Enjoy!