Chicken Quesadillas for Dinner

🥘 Ingredients

• black beans
  2 can
• butter
  2 tbsp
• chicken breasts
  8 pieces
• flour tortillas
  8 pieces
• hot sauce
  2 packet
• jasmine rice
  2 c
• lime
  4 pieces
• mexican cheese blend
  4 c
• monterey jack cheese
  2 c
• poblano pepper
  2 pieces
• roma tomato
  4 pieces
• scallions
  8 pieces
• shredded red cabbage
  4 c
• sour cream
  4 packets
• sweet and smoky bbq seasoning
  4 tbsp
• vegetable oil
  6 tbsp
• water
  ¾ cup, ¾ cup

🍳 Cookware

• large pan
• baking sheet
• small pot
• small bowl
• medium bowl

1. 

   1

   chicken breasts sweet and smoky bbq seasoning scallions poblano pepper jasmine rice lime hot sauce sour cream roma tomato black beans shredded red cabbage flour tortillas mexican cheese blend monterey jack cheese vegetable oil butter water

   chicken breasts: 4 pieces, sweet and smoky bbq seasoning: 2 tbsp, scallions: 4 pieces, poblano pepper: 1 pieces, jasmine rice: 1 c, lime: 2 pieces, hot sauce: 1 packet, sour cream: 2 packets, roma tomato: 2 pieces, black beans: 1 can, shredded red cabbage: 2 c, flour tortillas: 4 pieces, mexican cheese blend: 2 c, monterey jack cheese: 1 c, vegetable oil: 3 tbsp, butter: 1 tbsp, water: ¾ cup
2. 

   2

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

   sweet and smoky bbq seasoning: 2 tbsp, vegetable oil: 3 tbsp, chicken breasts: 4 pieces
3. 

   3

   Meanwhile, trim and thinly slice scallions , separating greens and whites. Halve, core, and seed poblano pepper , then cut into slices. Place poblano on a foil-lined baking sheet , 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 minutes .

   scallions: 4 pieces, poblano pepper: 1 pieces
4. 

   4

   Melt 1 tbsp butter in a small pot . Add the scallion whites and cook, tossing occasionally, until softened, ⏱️ 2 minutes . Stir in jasmine rice and water . Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and gently simmer until tender, ⏱️ 9 minutes . Meanwhile, zest one lime and cut in half. Cut remaining lime into quarters.

   butter: 1 tbsp, jasmine rice: 1 c, water: ¾ cup, lime: 2 pieces
5. 

   5

   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 . 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: 1 packet, sour cream: 2 packets, roma tomato: 2 pieces, black beans: 1 can, shredded red cabbage: 2 c
6. 

   6

   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 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 pieces, mexican cheese blend: 2 c
7. 7

   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. 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: 1 c