Tomatillo Chicken Quesadillas

Name: Tomatillo Chicken Quesadillas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 bunch cilantro (1 cup leaves, stems reserved), rinsed, divided; 8 larges flour tortillas; 2 jalapeno peppers, quartered; 4 servings Kosher salt; 2 teaspoons juice from 1 large lime; 473 milliliters homemade or store-bought low sodium chicken stock; 227 grams Monterey Jack cheese, shredded; 118 milliliters small red onion, coarsely chopped (about; 454 grams boneless, skinless, chicken breasts or thighs, trimmed of visible fat

The recipe Tomatillo Chicken Quesadillas could satisfy your Mexican craving in about 30 minutes. This recipe serves 4. This hor d'oeuvre has 593 calories, 42g of protein, and 32g of fat per serving. Head to the store and pick up kosher salt, onion, chicken stock, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.

Instructions

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.

Ingredients you will need

Chicken Breast

Chicken Broth

Equipment you will use

Sauce Pan

Add cilantro stems to broth.

Ingredients you will need

Cilantro

Broth

Add chicken to broth and gently cook until just cooked through (chicken should register 155 to 160°F on an instant-read thermometer), 8 to 10 minutes, reducing heat if necessary to maintain a bare simmer.

Ingredients you will need

Whole Chicken

Broth

Equipment you will use

Kitchen Thermometer

Transfer chicken to plate and shred into small bite-sized pieces when cool enough to handle.

Ingredients you will need

Whole Chicken

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.

Ingredients you will need

Fresh Cilantro

Lime Juice

Tomatillos

Jalapeno Pepper

Whole Chicken

Onion

Salt

Equipment you will use

Food Processor

Heat large cast iron or non-stick skillet over medium-high heat.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Pieces

Tortilla

Whole Chicken

Cheese

Spread

Salsa

Equipment you will use

Frying Pan

Place a tortilla on top and gently press with spatula.

Ingredients you will need

Tortilla

Equipment you will use

Spatula

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.

Ingredients you will need

Tortilla

Cheese

Cut into wedges and serve immediately.

Equipment

Ingredients

Servings:

1bunch

cilantro (1 cup leaves, stems reserved), rinsed, divided 8larges

flour tortillas 2

jalapeno peppers, quartered 4servings

Kosher salt 2teaspoons

juice from 1 large lime 473milliliters

homemade or store-bought low sodium chicken stock 227grams

Monterey Jack cheese, shredded 118milliliters

small red onion, coarsely chopped (about 454grams

boneless, skinless, chicken breasts or thighs, trimmed of visible fat

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.