Categories: Meals
Ingredients
- 36 ounce Chicken Breasts
- 2 tablespoon Sweet and Smoky BBQ Seasoning
- 6 Scallions
- 2 Poblano Pepper
- 1/2 cup Jasmine Rice
- 3 Lime
- 4 teaspoon Hot Sauce
- 12 tablespoon Sour Cream
- 3 Roma Tomato
- 26.8 ounce Black Beans
- 8 ounce Shredded Red Cabbage
- 4 Flour Tortillas
- 1 cup Mexican Cheese Blend
- 1/2 cup Monterey Jack Cheese
- 8 teaspoon Vegetable Oil
- 2 tablespoon Butter
- Salt
- Pepper
Directions
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Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Pat chicken dry with a paper towel. Season all over with salt, pepper, and barbecue seasoning. Heat a large drizzle of oil in a large pan over medium high heat. Add the chicken and cook until browned on bottom, 3-4 minutes. Flip and cook until browned on other side, 2-3 minutes more.
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Meanwhile, trim and thinly slice scallions, separating greens and whites. Halve, core, and seed poblano, then cut into slices. Place poblano on a foil-lined baking sheet, sprinkle with a drizzle of oil, and season with salt and pepper. Add chicken to sheet and roast in oven until poblano is softened and chicken is cooked through, 5-7 minutes.
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Melt 1 TBSP butter in a small pot. Add the scallion whites and cook, tossing occasionally, until softened, 2-3 minutes. Stir in rice and ¾ cup water. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and gently simmer until tender, 9-11 minutes. Meanwhile, zest one lime and cut in half. Cut remaining lime into quarters.
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Stir together lime zest, 1 tsp hot sauce (1 packet), and 4 TBSP sour cream (2 packets) in a small bowl (save the rest of the hot sauce and sour cream for lunch). Season with salt and set aside. Halve and chop tomatoes. Drain and rinse beans. Place tomatoes, beans, cabbage, scallion greens, and juice from one lime half in a medium bowl and toss to combine. Season with plenty of salt and pepper. Cut 2 chicken breasts into small cubes (save other 2 breasts for lunch).
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Scatter poblano and chicken cubes evenly over one half of each tortilla, then sprinkle evenly with Mexican cheese. Fold tortillas over to create quesadillas. Remove foil from same baking sheet, then place quesadillas on sheet. Drizzle with oil and sprinkle with salt. Bake in oven until cheese melts and tortilla is golden, 5-6 minutes. Cut each into thirds and divide between plates. Drizzle with crema. Serve with half the salsa and one lime quarter each on the side.
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When you’re ready to pack lunch, fluff rice with a fork and divide between two reusable plastic containers. Top with remaining chicken and salsa. (TIP: Slice the chicken first for easier eating.) Sprinkle with Monterey Jack cheese. Pack each with 1 packet sour cream, 1 packet hot sauce, and a lime quarter. Keep refrigerated. Microwave before eating, if desired, and top with sour cream and hot sauce (to taste).