Mexican · Dinner
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.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
34gProtein
26gFat
38gCarbs
3gSugar
2gFiber
680mgSodium
105mgChol
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Instructions
1
Prep
Trim 400g chicken thigh, husk 8 tomatillos, stem 4 serranos, rough-chop 0.5 onion, mince 2 garlic cloves, chop 6 tbsp cilantro total, shred 160g queso Oaxaca, measure 60g crema, cut 1 lime into wedges.
2
Simmer
Place chicken, 1 tsp salt, 2 bay leaves, and 0.5 onion in a saucepan covered by 2cm water. Simmer over medium-low 14–15 minutes until opaque. Drain and shred finely.
3
Char
Heat a dry skillet over medium-high 1 minute. Add tomatillos and serranos; char 5–6 minutes until blackened in patches, turning occasionally.
4
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.
5
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 half chicken-salsa mixture, 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 to avoid crowding.
6
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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless chicken thigh
- 1 tsp fine salt
- 2 bay leaves
- 0.5 white onion
- 8 tomatillos
- 4 serrano chiles
- 2 garlic cloves
- 30g (large handful) fresh cilantro
- 2 tbsp neutral oil
- 4 corn tortillas
- 160g (5.6 oz) queso Oaxaca
- 60g (2.1 oz) Mexican crema
- 1 lime