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Pop! 'n Home Chef: Pop! Heroes #88 Batman & Chicken Quesadillas

Overview


You Will Need

Ingredients

  • 1 Jalapeño Pepper 
  • 1 Red Onion 
  • 2 Roma Tomatoes 
  • 1 Lime 
  • 2 Boneless Skinless Chicken Breasts 
  • 1 Tbsp. Taco Seasoning 
  • 6 Small Flour Tortillas 
  • 3 oz. Shredded Chihuahua Cheese 
  • 2 oz. Sour Cream
  • Olive Oil
  • Salt
  • Pepper

Recipe Steps

Before You Cook

  • Preheat oven to 400 degrees
  • Thoroughly rinse produce and pat dry
  • Prepare a baking sheet with foil and cooking spray
  • Ingredient(s) used more than once: jalapeño, onion

Step 1 - Prepare the Ingredients

Peel and halve onion. Cut halves into ¼" dice. Cut six rounds from pointed end of jalapeño. Seed, remove ribs, and mince remaining jalapeño. Cut tomatoes into ¼" dice. Halve lime. Juice half and cut remaining half into quarters. Pat chicken breasts dry and, on a separate cutting board, cut into ¼" strips across width. Sprinkle with taco seasoning and toss to coat.

Step 2 - Cook the Chicken

Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken strips to hot pan and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Remove from burner. Season with a pinch of pepper.

Step 3 - Assemble the Quesadillas

Place three tortillas on prepared baking sheet. Divide chicken strips, Chihuahua cheese, a pinch of onion (reserve remaining for pico de gallo), and ½ tsp. minced jalapeño (reserve remaining for pico de gallo) equally on top of tortillas. Top with remaining tortillas.

Step 4 - Bake the Quesadillas

Lightly coat top tortillas with cooking spray and cover with foil, then stack a second baking sheet on top. Place a casserole dish or heavy oven-safe pan on top of baking sheet to "press" quesadillas as they cook. Bake in hot oven until cheese is melted and quesadillas are warm throughout, 18-20 minutes. Remove from oven and rest 2 minutes. While quesadillas bake, make pico de gallo.

Step 5 - Make the Pico de Gallo

In a mixing bowl, combine tomatoes, 3 Tbsp. onion, 2 tsp. lime juice, remaining minced jalapeño (to taste), and a pinch of salt and pepper. Stir occasionally while quesadillas bake. Plate dish as pictured on front of card, cutting each quesadilla in quarters and garnishing with jalapeño rounds. Serve sour cream and pico de gallo on the side for dipping. Squeeze lime quarters over quesadillas if desired. Bon appétit!

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