Chicken Quesadillas with Serrano Chiles and White C

Name: Chicken Quesadillas with Serrano Chiles and White Cheddar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds chicken thighs (about 5 thighs); Salt and freshly ground black pepper; 3 tablespoons vegetable oil, plus more for cast iron skillet; 1 medium onion, chopped; 5 or 6 garlic cloves, peeled and smashed; 2 teaspoons dried oregano; 2 teaspoons dried cumin; 1 (26-ounce) can chopped tomatoes; 2 limes, juiced; 1 tablespoon sugar; 1/2 teaspoon salt; 8 to 10 flour tortillas; 1 (8-ounce) can whole serrano chiles, roughly chopped; 8 -ounces grated sharp white Cheddar; Chopped fresh cilantro leaves, for garnish

Servings: persons

2 pounds chicken thighs (about 5 thighs)
Salt and freshly ground black pepper
3 tablespoons vegetable oil, plus more for cast iron skillet
1 medium onion, chopped
5 or 6 garlic cloves, peeled and smashed
2 teaspoons dried oregano
2 teaspoons dried cumin
1 (26-ounce) can chopped tomatoes
2 limes, juiced
1 tablespoon sugar
1/2 teaspoon salt
8 to 10 flour tortillas
1 (8-ounce) can whole serrano chiles, roughly chopped
8 -ounces grated sharp white Cheddar
Chopped fresh cilantro leaves, for garnish

1
Season the chicken thighs generously with salt and pepper.
2
Heat the vegetable oil in a large saucepan over high heat.
3
Brown the chicken well on both sides.
4
Remove chicken and set aside.
5
Reduce heat to medium and saute onion, garlic, oregano and cumin for a few minutes.
6
Stir in tomatoes, lime juice, sugar and salt.
7
Add chicken back to the sauce bring to a simmer, cover and cook for 45 minutes.
8
Remove chicken from cooking liquid and let rest until cool enough to handle.
9
Pull the meat from the bone and toss with the cooking liquid.
10
Discard the bones and skin.
11
Rub a cast iron skillet lightly with vegetable oil and heat over medium flame.
12
Sprinkle cheese all over the tortilla.
13
Top with pulled chicken, serranos and another tortilla.
14
Toast on each side in the skillet until warmed through and cheese has completely melted.
15
Repeat with the remaining ingredients.

2277

kcal

Calories

100

Fat

210

Carbs

134

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 15 ingredients. The key ingredients include: 2 pounds chicken thighs (about 5 thighs), Salt and freshly ground black pepper, 3 tablespoons vegetable oil, plus more for cast iron skillet, 1 medium onion, chopped, and more.

Yes, Chicken Quesadillas with Serrano Chiles and White Cheddar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Quesadillas with Serrano Chiles and White Cheddar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions