Tomatillo Chicken Quesadillas Recipe

Serious Eats
Serves: 4 Save

Ingredients (10)

  • 2 cups homemade or store-bought low sodium chicken stock
  • 1 bunch cilantro (1 cup leaves, stems reserved), rinsed, divided
  • 1 pound boneless, skinless, chicken breasts or thighs, trimmed of visible fat
  • 10 ounces (about 5 or 6 small) fresh tomatillos, husks removed, washed, quartered
  • 1 small red onion, coarsely chopped (about 1/2 cup)
  • 2 jalapeno peppers, quartered
  • 2 teaspoons juice from 1 large lime
  • Kosher salt
  • 8 large flour tortillas
  • 8 ounces Monterey Jack cheese, shredded

Directions

Learn how to make this recipe at Serious Eats

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