Tomatillo Chicken Quesadillas Recipe Recipe

Name: Tomatillo Chicken Quesadillas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups homemade or store-bought low sodium chicken stock; 1 bunch cilantro (1 cup leaves, stems reserved), rinsed, divided; 1 pound boneless, skinless, chicken breasts or thighs, trimmed of visible fat; 10 ounces (about 5 or 6 small) fresh tomatillos, husks removed, washed, quartered; 1 small red onion, coarsely chopped (about 1/2 cup); 2 jalapeno peppers, quartered; 2 teaspoons juice from 1 large lime; Kosher salt; 8 large flour tortillas; 8 ounces Monterey Jack cheese, shredded

Servings: persons

2 cups homemade or store-bought low sodium chicken stock
1 bunch cilantro (1 cup leaves, stems reserved), rinsed, divided
1 pound boneless, skinless, chicken breasts or thighs, trimmed of visible fat
10 ounces (about 5 or 6 small) fresh tomatillos, husks removed, washed, quartered
1 small red onion, coarsely chopped (about 1/2 cup)
2 jalapeno peppers, quartered
2 teaspoons juice from 1 large lime
Kosher salt
8 large flour tortillas
8 ounces Monterey Jack cheese, shredded

1
If using chicken breasts, halve each breast on the bias so that pieces are of equal thickness. In medium saucepan over medium heat, heat chicken broth to simmer. Add cilantro stems to broth.
2
Add chicken to broth and gently cook until just cooked through (chicken should register 155 to 160u00b0F on an instant-read thermometer), 8 to 10 minutes, reducing heat if necessary to maintain a bare simmer. Transfer chicken to plate and shred into small bite-sized pieces when cool enough to handle.
3
While chicken is cooking, pulse tomatillos, onion, jalapenos, lime juice, 1/2 teaspoon salt, and cilantro leaves in food processor to form a medium chunky consistency. Do not puree. Season to taste with more salt as desired.
4
Heat large cast iron or non-stick skillet over medium-high heat. Place one tortilla in pan and sprinkle with 1/4 of cheese. Arrange 1/4 of the chicken pieces over cheese and spread 1/4 of the salsa over the chicken. Place a tortilla on top and gently press with spatula.
5
Cook until both sides are crisp, brown, and spotty, and cheese has melted, 1 to 2 minutes per side, adjusting heat so as not to burn tortillas. Continue with remaining ingredients to form 4 quesadillas total. Cut into wedges and serve immediately.

1369

kcal

Calories

Fat

158

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 cups homemade or store-bought low sodium chicken stock, 1 bunch cilantro (1 cup leaves, stems reserved), rinsed, divided, 1 pound boneless, skinless, chicken breasts or thighs, trimmed of visible fat, 10 ounces (about 5 or 6 small) fresh tomatillos, husks removed, washed, quartered, and more.

Yes, Tomatillo Chicken Quesadillas Recipe 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.

Tomatillo Chicken Quesadillas Recipe

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