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Cheesy Pulled Chicken & Green Chile Quesadillas
Total Time
40 mins
 
Servings: 6
Ingredients
  • 8 cups water
  • ¾ pound tomatillos, husked (about 7 small)
  • ¼ medium white onion, cut into quarters
  • 1 serrano pepper, halved, seeded and stemmed
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons low-sodium chicken or vegetable broth
  • 1 large clove garlic, peeled
  • ¼ teaspoon salt plus 1/8 teaspoon, divided
  • 14 ounces chicken tenders
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 6 8 inch flour tortillas
  • 1 ¼ cups shredded pepper Jack cheese
  • 6 tablespoons canned diced green chiles
Instructions
  1. Bring water to a boil in a covered medium pot. Add tomatillos, onion and serrano; boil, covered, for 10 minutes.

  2. Drain the vegetables and transfer to a blender. Add cilantro, broth, garlic, and 1/4 teaspoon salt; pulse until chunky, about 5 pulses (use caution when blending hot ingredients).

  3. Pat chicken dry. Sprinkle with cumin, oregano and the remaining 1/8 teaspoon salt. Return 1 cup salsa verde to the medium pot and bring to a light boil over medium-low heat (reserve the remaining salsa verde for serving). Add the chicken, stirring to coat. Cook, covered and stirring once, until the chicken is cooked through, about 8 minutes.

  4. Remove from heat and, using two forks, pull the chicken apart until completely shredded. Return to medium-low heat and continue cooking, stirring occasionally, until the sauce has thickened, 2 to 3 minutes.

  5. To assemble quesadillas, spoon 5 tablespoons pulled chicken onto one half of a tortilla. Top with 3 tablespoons cheese and 1 tablespoon chiles; fold to close. Repeat with the remaining tortillas.

  6. Heat a large nonstick pan over medium-low heat. Cook 2 or 3 quesadillas at a time, flipping once, until crispy and golden and the cheese has melted, about 6 minutes. Repeat with the remaining quesadillas. Serve with the remaining salsa verde.