Chicken Quesadillas With Roasted Tomatillo Salsa

Name: Chicken Quesadillas With Roasted Tomatillo Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces fresh tomatillos or 8 ounces cherry tomatoes, husked and rinsed; 2 fresh serrano chilies; 1/2 small white onion, chopped; 3 tablespoons fresh cilantro leaves; 1 lime, juice of; 1 pinch salt; 4 flour tortillas (12-inch wide); 3 1/2 shredded cooked chicken, seasoned to taste; 2 1/2 cups of shredded cheddar cheese; 1 tablespoon canola oil, for oiling pan; 1 tablespoon sour cream (optional); 1 tablespoon guacamole (optional)

Servings: persons

8 ounces fresh tomatillos or 8 ounces cherry tomatoes, husked and rinsed
2 fresh serrano chilies
1/2 small white onion, chopped
3 tablespoons fresh cilantro leaves
1 lime, juice of
1 pinch salt
4 flour tortillas (12-inch wide)
3 1/2 shredded cooked chicken, seasoned to taste
2 1/2 cups of shredded cheddar cheese
1 tablespoon canola oil, for oiling pan
1 tablespoon sour cream (optional)
1 tablespoon guacamole (optional)

1
Preheat broiler.
2
On a baking sheet, place tomatoes and chiles.
3
Broil turning once halfway, until slightly charred, about 5 to 7 minutes.
4
Discard chile stems.
5
In blender or food processor combine tomatoes, chiles, onion, cilantro, lime juice and salt.
6
Puree until well blended, set aside.
7
Heat large skillet over medium heat.
8
Place tortillas one by one in skillet and toast until puffed and very lightly browned, about 1 minute per side.
9
Lay tortillas on flat work area.
10
On half of each tortilla, place 1/4 chicken, 1/4 cheese and about 2 tbsp of the salsa.
11
Fold tortillas in half.
12
In lightly oiled skillet or grill pan over medium heat, cook quesadilla until crisp and golden brown on both sides, about 1 to 2 minutes per side.
13
Add more oil if necessary before cooking the remaining quesadillas.
14
Transfer to cutting board and cool slightly
15
Slice into wedges and top with remaining salsa, sour cream and guacamole, if desired.

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces fresh tomatillos or 8 ounces cherry tomatoes, husked and rinsed, 2 fresh serrano chilies, 1/2 small white onion, chopped, 3 tablespoons fresh cilantro leaves, and more.

Yes, Chicken Quesadillas With Roasted Tomatillo Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!