Twice-As-Nice Chicken Quesadillas with Salsa Rice Bowl Lunch

This two-in-one meal is all about efficiency without sacrificing flavor. Tonight, you’ll enjoy crispy chicken quesadillas loaded with roasted poblano, melted cheese and a tangy lime crema. The best part? The extra ingredients are intentionally portioned to become a hearty chicken and salsa rice bowl for tomorrow’s lunch. Simply reheat at the office and watch your coworkers get jealous.

The dinner features golden tortillas filled with seasoned chicken, roasted poblano and a blend of Mexican cheeses, served with a fresh tomato-black bean salsa and a drizzle of spicy sour cream. For lunch, you’ll have a rice bowl topped with the remaining chicken, salsa and Monterey Jack cheese, with extra hot sauce and sour cream on the side. It’s a smart, delicious way to make the most of your cooking.

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Ingredients

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

3 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in middle. Pat chicken dry; season all over with salt, pepper and BBQ seasoning. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned, 3-4 minutes per side. Transfer to a plate.
2. Meanwhile, trim and thinly slice scallions, separating whites and greens. Halve, core and seed poblano; cut into slices. Place poblano on a foil-lined baking sheet, drizzle with oil, season with salt and pepper. Add chicken to sheet and roast until poblano is tender and chicken is cooked through, 5-7 minutes.
3. Melt butter in a small pot. Add scallion whites and cook until softened, 2-3 minutes. Stir in rice and ¾ cup water; season with salt and pepper. Bring to a boil, reduce heat to low, cover and simmer until tender, 9-11 minutes. Meanwhile, zest one lime and cut in half; cut remaining lime into quarters.
4. In a small bowl, combine lime zest, 1 tsp hot sauce and 4 tbsp sour cream; season with salt and set aside. Dice tomatoes; drain and rinse beans. In a medium bowl, combine tomatoes, beans, cabbage, scallion greens and juice from half a lime. Season with salt and pepper. Cut 2 chicken breasts into small cubes; reserve remaining 2 breasts for lunch.
5. Scatter poblano and chicken cubes evenly over one half of each tortilla; sprinkle with Mexican cheese. Fold tortillas over to form quesadillas. Place on the same baking sheet (remove foil); drizzle with oil and sprinkle with salt. Bake until cheese melts and tortillas are golden, 5-6 minutes. Cut each into thirds and divide between plates. Drizzle with crema; serve with half the salsa and a lime quarter.
6. For lunch: Fluff rice with a fork and divide between two containers. Top with remaining chicken and salsa. Sprinkle with Monterey Jack cheese. Pack each with 1 packet sour cream, 1 packet hot sauce and a lime quarter. Refrigerate. Microwave before eating; top with sour cream and hot sauce to taste.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute with shrimp or tofu. Adjust cooking times accordingly.

How should I reheat the lunch bowl?

Microwave the bowl until hot, then stir in the sour cream and hot sauce. If using a microwave at work, cover with a damp paper towel to keep the rice moist.

Can I make the quesadillas in a skillet instead of baking?

Absolutely. Cook them in a lightly oiled skillet over medium heat for 2-3 minutes per side until golden and cheese is melted.