Chicken Quesadillas for Dinner

🥘 Ingredients

• Mexican cheese blend
  1 c
• Monterey Jack cheese
  ½ cup
• Sweet and Smoky BBQ Seasoning
  2 tbsp
• black beans
  26.8 oz
• butter
  2 tbsp
• chicken breasts
  36 oz
• flour tortillas
  4 unit
• hot sauce
  4 tsp
• jasmine rice
  ½ cup
• lime
  3 unit
• pepper
• poblano pepper
  2 unit
• roma tomato
  3 unit
• salt
• scallions
  6 unit
• shredded red cabbage
  8 oz
• sour cream
  3/4 c
• vegetable oil
  2.667 tbsp

🍳 Cookware

• large pan
• baking sheet
• aluminum foil
• small pot
• zester
• small bowl
• strainer
• medium bowl
• baking sheet

1. 

   1

   Wash and dry all produce. Adjust rack to middle position and preheat oven to 425°F. Pat chicken breasts dry with a paper towel. Season all over with salt , pepper , and Sweet and Smoky BBQ Seasoning . Heat a large drizzle of vegetable oil in a large pan over medium high heat. Add the chicken and cook until browned on bottom, ⏱️ 3-4 minutes . Flip and cook until browned on other side, ⏱️ 2-3 minutes more.

   chicken breasts: 36 oz, salt, pepper, Sweet and Smoky BBQ Seasoning: 2 tbsp, vegetable oil: 2.667 tbsp
2. 

   2

   Meanwhile, trim and thinly slice scallions , separating greens and whites. Halve, core, and seed poblano pepper , then cut into slices. Place poblano on a baking sheet lined with aluminum foil , sprinkle with a drizzle of oil, and season with salt and pepper. Add chicken to sheet and roast in oven until poblano is softened and chicken is cooked through, ⏱️ 5-7 minutes .

   scallions: 6 unit, poblano pepper: 2 unit
3. 

   3

   Melt butter in a small pot . Add the scallion whites and cook, tossing occasionally, until softened, ⏱️ 2-3 minutes . Stir in jasmine rice and ¾ cup water. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and gently simmer until tender, ⏱️ 9-11 minutes . Meanwhile, using a zester , zest one lime and cut in half. Cut remaining lime into quarters.

   butter: 2 tbsp, jasmine rice: ½ cup, lime: 3 unit
4. 

   4

   Stir together lime zest, hot sauce , and sour cream in a small bowl (save the rest of the hot sauce and sour cream for lunch). Season with salt and set aside. Halve and chop roma tomato . Drain and rinse black beans using a strainer . Place tomatoes, beans, shredded red cabbage , scallion greens, and juice from one lime half in a medium bowl and toss to combine. Season with plenty of salt and pepper. Cut 2 chicken breasts into small cubes (save other 2 breasts for lunch).

   hot sauce: 4 tsp, sour cream: 3/4 c, roma tomato: 3 unit, black beans: 26.8 oz, shredded red cabbage: 8 oz
5. 

   5

   Scatter poblano and chicken cubes evenly over one half of each flour tortillas , then sprinkle evenly with Mexican cheese blend . Fold tortillas over to create quesadillas. Remove foil from same baking sheet , then place quesadillas on sheet. Drizzle with oil and sprinkle with salt. Bake in oven until cheese melts and tortilla is golden, ⏱️ 5-6 minutes . Cut each into thirds and divide between plates. Drizzle with crema. Serve with half the salsa and one lime quarter each on the side.

   flour tortillas: 4 unit, Mexican cheese blend: 1 c
6. 

   6

   When you’re ready to pack lunch, fluff rice with a fork and divide between two reusable plastic containers. Top with remaining chicken and salsa. (TIP: Slice the chicken first for easier eating.) Sprinkle with Monterey Jack cheese . Pack each with 1 packet sour cream, 1 packet hot sauce, and a lime quarter. Keep refrigerated. Microwave before eating, if desired, and top with sour cream and hot sauce (to taste).

   Monterey Jack cheese: ½ cup