Crispy Baja Chicken Quesadillas with Salsa Fresca and Lime Crema

These crispy Baja chicken quesadillas are packed with bold flavor and come together quickly in one pan. Tender dark meat chicken is seasoned with blackening spice, then layered with pepper jack and Mexican cheese inside golden, butter-crisped tortillas.

A bright tomato salsa fresca and tangy lime crema add the perfect finishing touches. Serve with hot sauce for extra heat-this is a weeknight dinner that feels like a treat.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

20 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and finely dice onion. Reserve 2 tablespoons onion for the salsa.
2. Open package of chicken and drain off any excess liquid. Heat a large drizzle of oil in a large 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. Transfer to a plate and wipe out the pan.
3. While chicken cooks, finely dice tomato. Zest and quarter lime. In a medium bowl, combine tomato, juice from one lime wedge and as much reserved onion as you like. Season with salt and pepper.
4. In a small bowl, combine sour cream, juice from one lime wedge and lime zest to taste. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5. Place tortillas on a clean work surface. Evenly sprinkle pepper jack and Mexican cheese blend onto one half of each tortilla. Top cheese with the cooked chicken, then fold tortillas in half to create quesadillas.
6. Heat a drizzle of oil and 1 tablespoon butter in the same pan over medium-high heat. Working in batches, add quesadillas and cook until golden brown on the first side, 1-2 minutes. Flip and cook 1 minute more. Transfer to a paper-towel-lined plate.
7. Transfer quesadillas to a cutting board; slice into thirds and divide between plates. Serve with salsa, lime crema and hot sauce to taste. Garnish with remaining lime wedges.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, but dark meat stays juicier. If using breast, cook just until done to avoid dryness.

What can I substitute for blackening spice?

A mix of paprika, cayenne, garlic powder, onion powder and dried thyme works well.

How do I make the quesadillas ahead?

Assemble them, then refrigerate. Cook in a hot pan just before serving for best texture.