ONE-PAN BAJA CHICKEN QUESADILLAS

with Salsa Fresca, Lime Crema & Hot Sauce

Good

% Daily Values based on a 2,000 calorie diet

Step 1

* Wash and dry produce. *Halve, peel, and finely dice onion. *Pat chicken dry with paper towels.

Step 2

*Set aside 2 TBSP onion *Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken, Blackening spice, remaining onion, salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. *Turn off heat; transfer to a plate. Wipe out pan.

Step 3

*While chicken cooks, finely dice tomato. Zest and quarter lime. *In a medium bowl, combine tomato, juice from one lime wedge, and 1 TBSP reserved onion; add more onion to taste. Season with salt and pepper.

Step 4

*In a small bowl, combine sour cream, juice from one lime wedge, and lime zest to taste. Stir in water 1 tsp at a time until mixture reaches drizzling consistency. Season with salt and pepper.

Step 5

*Place tortillas on a clean work surface. Evenly sprinkle pepper jack and Mexican cheese onto one half of each tortilla. top cheese with filling, then fold tortillas in half to create quesadillas. *Heat a drizzle of oil and 1 TBSP butter in pan used for filling over medium-high heat. Cook quesadilla until golden brown on the first side 1-2 minutes. Flip and cook 1 minute more. *Transfer to a paper-towel-lined plate

Step 6

*Transfer quesadillas to a cutting board; slice into thirds and divide between plates. Serve with salsa, lime crema, and hot sauce to taste. Service with any remaining lime wedges on the side.