Spiced Chicken Quesadillas with Mandarin Salsa and Smoky Red Pepper Crema

These spiced chicken quesadillas are anything but ordinary. Golden tortillas are stuffed with seasoned chicken and melted Mexican cheese, then pan-fried until perfectly crispy. The real stars are the toppings: a bright mandarin salsa with scallions and cilantro and a smoky red pepper crema that adds a cool, tangy finish.

Ready in under 30 minutes, this recipe is perfect for a weeknight dinner that feels like a celebration. Each bite delivers a balance of savory, spicy, sweet and smoky flavors that will have everyone reaching for seconds.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Mandarin Orange SlicesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the onion. Finely dice the tomato. Trim and thinly slice the scallions. Roughly chop the cilantro. Drain and finely dice the mandarin orange slices. Quarter the lime.
2. Open the package of chopped chicken and drain any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken, sliced onion, Southwest Spice Blend, salt and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, 4-6 minutes. Add ¼ cup water and cook until the liquid has evaporated, 1-2 minutes. Turn off the heat and transfer the mixture to a large bowl.
3. Place the tortillas on a clean work surface. Sprinkle one half of each tortilla with the Mexican cheese blend and the chicken mixture. Fold the tortillas in half to form quesadillas. Heat a drizzle of oil in the same pan over medium heat. Add the quesadillas and cook until the tortillas are golden brown and the cheese is melted, 1-2 minutes per side. Work in batches if needed.
4. In a small bowl, combine the diced tomato, scallions, cilantro, mandarin orange and juice from half the lime. Season with salt. In another small bowl, combine the smoky red pepper crema and juice from the remaining lime. Cut the quesadillas into wedges and divide among plates. Top with the salsa and serve the crema on the side.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute cooked shrimp, ground beef or black beans for the chicken. Adjust cooking time accordingly.

What can I use instead of smoky red pepper crema?

You can substitute with sour cream mixed with a pinch of smoked paprika and a dash of hot sauce.

How do I prevent the quesadillas from getting soggy?

Make sure the chicken mixture is not too wet before filling. Also, cook the quesadillas on medium heat to allow the cheese to melt without burning the tortilla.