Cheesy Chicken Quesadillas

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ⅛ lb or 510g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, small or 120g

• Onion

  Wegmans

  100g

• Limes

  Raw

  1 fruit or 67g

• Garlic

  2 cloves raw - Whole Foods Market

  1 cloves, raw or 3g

• Monterey cheese

  Includes Pepper Jack

  4 oz or 113g

• Cotija Cheese

  Cacique

  20g

• Sour cream

  Reduced fat, cultured

  ¼ cup or 61g

• Fontina cheese

  4 oz or 113g

• Avocado oil

  4 tbsp or 56g

• Chili powder

  Spices

  1 tsp or 3g

• Paprika

  Spices

  1 tsp or 2g

• Garlic powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

Directions

1. 1 Prepare the ingredients & start the salad Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Quarter the lime. Grate the monterey jack on the large side of a box grater. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater).
2. 2 Cook the chicken & onion Pat the chicken dry with paper towels; place in a medium bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to thoroughly coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of avocado oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the onion is slightly softened and the chicken is cooked through. Turn off the heat; stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.
3. 3 Assemble the quesadillas Place the tortillas on a work surface. Top one side of each tortilla with the grated monterey jack, fontina, and cooked chicken and onion; fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the chicken and onion.
4. 4 Cook the quesadillas In the same pan, heat 2 teaspoons of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Loosely cover with foil to keep warm.
5. 5 Make the dipping Meanwhile, in a bowl, combine the sour cream, half the cotija, 2 tablespoons of avocado oil, the juice of the remaining lime wedges, 1 teaspoon of water, and as much of the garlic paste as you'd like. Taste, then season with salt and pepper if desired.
6. 6 Finish & serve your dish Cut each cooked quesadilla into thirds. Serve the quesadillas with the dipping sauce on the side. Enjoy!
7. (source: https://www.blueapron.com/recipes/cheesy-chicken-quesadillas-with-butter-lettuce-pickled-pepper-salad)