Double Cheese Chicken Quesadillas

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Pepper Jack cheese
  1 c
• Smoky Red Pepper Crema
  1/2 c
• Southwest Spice Blend
  2 tbsp
• Standard Meat Cast-Iron Seared Chicken Breasts
  18 oz
• flour tortillas
  4 unit
• hot sauce
  2 tsp
• olive oil
  1 tsp
• paper towels
• pepper
• salt
• scallions (separating whites from greens)
  4 unit
• vegetable oil
  4 tsp

🍳 Cookware

• baking sheet
• aluminum foil
• medium pan
• baking sheet

1. 

   1

   Adjust rack to top position and heat broiler to high. Line a baking sheet with aluminum foil . Wash and dry produce. Trim and thinly slice scallions .

   scallions: 4 unit (separating whites from greens)
2. 

   2

   Pat Standard Meat Cast-Iron Seared Chicken Breasts dry with paper towels . Thinly slice crosswise into strips. Heat a drizzle of olive oil in a medium pan over medium-high heat. Add chicken, scallion whites, and Southwest Spice Blend . Cook until chicken is warmed through and scallions are slightly softened, ⏱️ 2-3 minutes . Season with salt and pepper .

   Standard Meat Cast-Iron Seared Chicken Breasts: 18 oz, paper towels, olive oil: 1 tsp, Southwest Spice Blend: 2 tbsp, salt, pepper
3. 

   3

   Rub one side of each flour tortillas with a drizzle of vegetable oil . Place tortillas oiled sides down on prepared baking sheet . Evenly sprinkle Pepper Jack cheese onto one half of each tortilla. Top with chicken mixture, then sprinkle with Monterey Jack cheese . Fold tortillas in half to create quesadillas.

   flour tortillas: 4 unit, vegetable oil: 4 tsp, Pepper Jack cheese: 1 c, Monterey Jack cheese: ½ cup
4. 

   4

   Broil quesadillas on top rack until golden brown, ⏱️ 1-2 minutes per side. Cut quesadillas into wedges and divide between plates. Sprinkle with scallion greens and drizzle with hot sauce if desired. Serve with Smoky Red Pepper Crema on the side.

   hot sauce: 2 tsp, Smoky Red Pepper Crema: 1/2 c