Description
Chicken Verde Quesadillas feature tender shredded chicken infused with tangy enchilada verde sauce, melted gooey cheese, and crisp golden flour tortillas. This flavorful and easy-to-make dish is perfect for quick lunches, snacks, or comforting dinners, delivering a vibrant and satisfying taste experience.
Ingredients
Scale
Chicken Verde Filling
- 2 cups cooked shredded chicken
- 1 cup enchilada verde sauce (made from tomatillos, jalapeños, cilantro)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- Salt and pepper, to taste
Quesadilla Assembly
- 4 large flour tortillas
- 1 1/2 cups shredded Monterey Jack or mozzarella cheese
- Butter or oil, for cooking
Garnishes and Serving
- Extra chopped fresh cilantro
- Lime wedges
- Sour cream (optional)
Instructions
- Prepare the chicken verde filling: Heat a skillet over medium heat and warm the shredded cooked chicken. Add the enchilada verde sauce, chopped onion, and minced garlic to the skillet. Cook until the mixture is heated through and aromatic, about 3-4 minutes. Finish by stirring in lime juice and chopped cilantro. Season with salt and pepper to taste.
- Assemble the quesadillas: Lay a flour tortilla flat on a clean surface. Spread an even layer of the chicken verde mixture on one half of the tortilla. Sprinkle a generous amount of shredded cheese over the chicken mixture. Fold the tortilla in half, creating a half-moon shape to enclose the filling evenly.
- Cook until golden and melty: Preheat a griddle or non-stick skillet over medium heat. Lightly grease with butter or oil. Place the assembled quesadilla on the skillet and cook for 3 to 4 minutes per side. Press gently with a spatula to ensure full contact with the surface, allowing the tortilla to crisp up golden brown while the cheese melts inside. Carefully flip to prevent filling from spilling.
- Serve and enjoy: Remove the quesadilla from the skillet and let it rest for about a minute to set the cheese. Slice into wedges. Garnish with extra chopped cilantro, a squeeze of lime, and serve with sour cream or guacamole if desired.
Notes
- Use warm shredded chicken to help the cheese melt evenly and blend flavors.
- Avoid overfilling the quesadilla to maintain its shape and ensure crispiness.
- Cook on medium heat to melt cheese fully without burning the tortilla.
- Press gently with a spatula during cooking for a crisp golden crust.
- Allow the cooked quesadilla to rest before slicing to prevent hot filling from spilling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken verde quesadillas, enchilada verde, shredded chicken quesadilla, Mexican cheese quesadilla, quick lunch, game day snack, easy dinner