• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 4
    OK

    Chicken Quesadilla with Roasted Tomatillo Salsa

    Fresh tomatillos have a sticky coating underneath their papery husks, which is why they need to be rinsed before using.


    Ingredients
    1/2
    pound
    fresh tomatillos (husked and rinsed)
    2
    fresh serrano chiles
    1/2
    small white onion (chopped)
    3
    tablespoons
    cilantro leaves
    1
    lime, juiced
    salt
    4
    flour tortillas (12 inches)
    3 1/2
    cups
    shredded cooked chicken - (such as rotisserie, seasoned to taste)
    2 1/2
    cups
    shredded oaxaca or cheddar cheese
    sour cream (optional)
    Directions
    Preheat the broiler. Place tomatilos and serranos on a baking sheet. Broil turning once, until slightly charred, 5 to 7 minutes; discard chile stems.
    In a blender, combine tomatillos, serranos, onion, cilantro, limejuice, and salt to taste and puree until well blended; set the salsa aside.
    Heat large skillet over medium heat. Toast tortillas one at a time until puffed and very lightly browned, about 1 minute per side.
    Lay tortillas on a work surface. On half of each tortilla, place one-fourth of the chicken, one-fourth of the cheese, and about 2 tablespoon tomatillo salsa. Fold tortillas in half.
    In a lightly oiled skillet or grill pan over medium heat, cook one quesadilla at a time until crisp and golden brown on both Side dish. Add more oil if necessary for remaining quesadillas. Transfer to a cutting board and let cool slightly. Slice into wedges and serve with remaining salsa and sour cream, if desired.

    The base number of servings for this recipe is 4
    OK

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