Crispy Blackened Chicken Quesadillas with Fresh Salsa and Lime Crema

These crispy chicken quesadillas are a step above the rest. Golden brown on the outside thanks to a touch of butter, they’re stuffed with blackening-spiced dark meat chicken and a blend of pepper jack and Mexican cheeses. The finishing touches-a bright tomato salsa and a tangy lime crema-take them from simple to spectacular.

Perfect for a quick weeknight dinner, this recipe comes together in one pan and delivers big flavor with minimal fuss. Serve with hot sauce for an extra kick.

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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

10 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and finely dice the onion. Reserve 2 tablespoons of diced onion for the salsa; set aside.
2. Open the package of chicken and drain any excess liquid. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add the chicken, blackening spice, remaining onion, salt and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, 4-6 minutes. Transfer to a plate and wipe out the pan.
3. While the chicken cooks, finely dice the tomato. Zest the lime and quarter it. In a medium bowl, combine the diced 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 the sour cream, juice from one lime wedge and lime zest to taste. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
5. Place the tortillas on a clean work surface. Sprinkle pepper jack and Mexican cheese blend evenly onto one half of each tortilla. Top the cheese with the cooked chicken mixture, then fold the tortillas in half to form quesadillas.
6. Heat a drizzle of oil and 1 tablespoon butter in the same pan over medium-high heat. Working in batches, add the quesadillas and cook until golden brown on the first side, 1-2 minutes. Flip and cook until the second side is golden and the cheese is melted, about 1 minute more. Transfer to a paper-towel-lined plate.
7. Transfer the quesadillas to a cutting board and slice each into thirds. Divide between plates and serve with the salsa, lime crema and hot sauce to taste. Garnish with any remaining lime wedges.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute diced chicken breast, but dark meat stays juicier and more flavorful. Adjust cooking time as needed.

What can I use instead of blackening spice?

You can make your own blend with paprika, cayenne, garlic powder, onion powder, oregano and thyme. Or use a store-bought Cajun seasoning.

How do I prevent the quesadillas from getting soggy?

Make sure the pan is hot before adding the quesadillas and don’t overcrowd the pan. Cook until golden and crispy on each side.