Crispy Chicken Quesadillas with Green Salsa — Quesadillas de Pollo en Salsa Verde
Mexican folded quesadillas of shredded chicken simmered in tomatillo-serrano salsa, spread on warm corn tortillas with melted Oaxaca cheese, crisped on the comal and finished with crema and cilantro.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Trim 400g chicken thigh, husk 8 tomatillos, stem 4 serranos, rough-chop 1/2 onion, mince 2 garlic cloves, chop 1/4 cup cilantro total, shred 160g queso Oaxaca, measure 60g crema, cut 1 lime into wedges.
Simmer
Divide chicken thighs between two saucepans (or cook in batches). Place 200g chicken, 0.5 tsp salt, 1 bay leaf, and 1/4 onion in each saucepan covered by 2cm water. Simmer over medium-low 12 minutes until opaque. Drain and shred finely.
Char
Heat a dry skillet over medium-high 1 minute. Working in batches if needed, add tomatillos and serranos; char 5–6 minutes until blackened in patches, turning occasionally.
Build
Blend charred tomatillos, serranos, onion, garlic, 2 tbsp cilantro, and 0.5 tsp salt until coarsely textured. Heat 2 tbsp oil in skillet over medium-high 1 minute. Pour in salsa, cook 2 minutes until olive green, then toss in shredded chicken 1 minute until glossy and coated.
Crisp
Warm each tortilla in a dry skillet over medium 30 seconds per side until pliable. Sprinkle half queso Oaxaca on half each tortilla, top with 1/4 chicken-salsa mixture per quesadilla, fold and press. Cook over medium 90 seconds per side, pressing with spatula, until cheese melts and tortilla crisps to deep gold. Cook quesadillas in batches if needed.
Plate
Cut each quesadilla in half. Arrange on plates, drizzle with crema, sprinkle remaining cilantro, serve with lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.