Southwest Chicken Quesadillas

🥘 Ingredients

• black pepper
  1 tsp
• chopped chicken breast
  20 oz
• cilantro (chopped)
  ½ oz
• cooking oil
  2 tsp
• flour tortillas
  4 unit
• lime (quartered)
  2 unit
• mandarin orange slices (diced)
  8 oz
• mexican cheese blend
  1 c
• onion (sliced)
  2 unit
• salt
  1 tsp
• scallions (sliced)
  4 unit
• smoky red pepper crema
  4 tbsp
• southwest spice blend
  2 tbsp
• tomato (diced)
  2 unit
• water
  ¼ cup

🍳 Cookware

• large pan
• large bowl
• small bowl

1. 

   1

   Wash and dry all produce. Halve, peel, and thinly slice onion . Finely dice tomato . Trim and thinly slice scallions . Roughly chop cilantro . Drain and finely dice mandarin orange slices . Quarter lime .

   onion: 2 unit (sliced), tomato: 2 unit (diced), scallions: 4 unit (sliced), cilantro: ½ oz (chopped), mandarin orange slices: 8 oz (diced), lime: 2 unit (quartered)
2. 

   2

   Heat a large pan over medium-high heat with a drizzle of cooking oil . Add chopped chicken breast , onion, southwest spice blend , salt , and black pepper . Cook, stirring occasionally, until browned and cooked through, ⏱️ 5 minutes . Add water ; cook until evaporated, ⏱️ 2 minutes . Turn off heat; transfer to a large bowl .

   cooking oil: 2 tsp, chopped chicken breast: 20 oz, southwest spice blend: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, water: ¼ cup
3. 

   3

   Place flour tortillas on a clean work surface; sprinkle one half of each tortilla with mexican cheese blend and chicken mixture. Fold tortillas in half to create quesadillas. Heat a drizzle of oil in the pan used for chicken over medium heat. Add quesadillas and cook until tortillas are golden brown and cheese melts, ⏱️ 2 minutes per side. TIP: Depending on the size of your pan, you may need to work in batches.

   flour tortillas: 4 unit, mexican cheese blend: 1 c
4. 

   4

   In a small bowl , combine tomato, scallions, cilantro, mandarin orange, and juice from half the lime; season with salt. In a separate small bowl, combine smoky red pepper crema and juice from remaining lime. Cut quesadillas into wedges; divide between plates. Top with salsa and serve with crema on the side.

   smoky red pepper crema: 4 tbsp