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Fresh Chicken Recipes

Griddles Chicken Quesadillas with Avocado Crema

35 Mins
4 Servings
quesadillas stuffed with chili-and-cumin-seasoned Chicken Breast Tenderloins, black beans, and a gooey blend of Monterey Jack and sharp cheddar.

Ingredients

1½ Pounds Nature Raised Farms® Chicken Breast Tenderloins

1 teaspoon Chili powder

1 teaspoon Ground cumin

1/2 teaspoon Garlic powder

1 teaspoon Kosher salt

1/4 teaspoon Black pepper

1 Tablespoon Olive oil

4 (8-inch) Flour tortillas

1 Cup Monterey Jack cheese, Shredded

1 Cup Sharp cheddar cheese, Shredded

1 Cup Black beans, Drained and Rinsed

1 Cup Pico de gallo

2 Cups Shredded green cabbage

1/2 Cup Cotija cheese, Crumbled

1 EA Lime, Quartered

Avocado Crema

1 EA Ripe Avocado

1/4 Cup Plain Greek yogurt

2 Tablespoons Fresh lime juice

1 EA Garlic clove

2 Tablespoons Water

1/4 teaspoon Kosher Salt

Crispy, golden quesadillas stuffed with chili-and-cumin-seasoned Nature Raised Farms® Chicken Breast Tenderloins, black beans, and a gooey blend of Monterey Jack and sharp cheddar. It’s a Tex-Mex weeknight favorite that comes together in 35 minutes and serves four.
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Make it with Chicken Breast Tenderloins

Directions

  1. In a medium bowl, combine the chili powder, cumin, garlic powder, salt, and black pepper.
  2. Add the chicken tenderloins and toss until evenly coated with the seasoning mixture.
  3. Prepare the avocado crema by combining the avocado, Greek yogurt, lime juice, garlic, water, and salt in a blender or food processor. Blend until smooth and creamy. Set aside.
  4. Heat the olive oil on a griddle or large skillet over medium-high heat.
  5. Add the seasoned chicken tenderloins and cook for 3 to 4 minutes per side until golden brown.
  6. Using a digital thermometer, verify the thickest portion of the chicken reaches 170°F.
  7. Transfer the chicken to a cutting board and allow it to rest for 5 minutes. Slice the chicken into bite-sized pieces once rested.
  8. In a bowl, combine the sliced chicken and black beans. In a second bowl, combine the Monterey Jack and Cheddar cheese.
  9. On warmed griddle, add 1 tortilla and top with a quarter of the chicken and bean mixture, then 1/2 cup of the shredded cheese mixture
  10. Allow tortilla to heat through for about 2 to 3 minutes before folding over into a half moon shape.
  11. Cook the quesadillas on the griddle for and additional 1 to 2 minutes per side, or until golden brown, crispy, and the cheese gooey.
  12. Transfer to a cutting board and repeat step 9 to 11 for remaining quesdaillas.
  13. Cut each quesadilla into 3rds and arrange on serving plates and top with shredded cabbage, pico de gallo, and cotija cheese.
  14. Serve with avocado crema and lime wedges on the side.