Go Back
–+ servings
Salsa Verde Chicken Quesadillas

Salsa Verde Chicken Quesadillas

Quesadillas stuffed with chicken slowly braised in a salsa verde. They're topped with a Roasted Corn Salsa.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Appetizer
Cuisine Tex-Mex
Servings 4

Equipment

  • 1 Food processor

Ingredients
  

  • 4 boneless skinless chicken thighs
  • 1 tsp. each garlic powder, onion powder, cumin powder
  • 1 tbsp. extra virgin olive oil
  • 4 chopped tomatillos
  • 1 chopped jalapeno
  • 2 cloves minced garlic
  • 2 tbsp. chopped red onion
  • ¼ cup cilantro
  • 1 tsp. honey
  • ¼ tsp. each kosher salt and black pepper
  • 1 cup chicken stock
  • 4 8-inch flour tortillas
  • 3 cups Colby Jack cheese
  • 2 tbsp. unsalted butter
  • 1 cup sour cream

For the Roasted Corn Salsa:

  • 2 ears of corn
  • 4 tsp. salted butter
  • 1 cup diced plum tomato
  • 1 minced jalapeno
  • ¼ cup red onion, minced
  • ½ cup minced cilantro leaves
  • 1 clove minced garlic
  • 2 tbsp. lime juice
  • ¼ tsp. each kosher salt and black pepper
  • 2 tbsp. olive oil

Instructions
 

  • Preheat the oven to 400 degrees.
  • Begin by preparing the Salsa Verde Chicken: Dry off the chicken thighs all over with paper towels and sprinkle on all the spices. Heat a Dutch oven over medium heat and add the oil. Add a couple of chicken thighs at a time and brown the chicken on both sides. Remove the thighs to a plate after they're browned. After all the chicken is browned put it all back in the pot.
  • While the chicken browns, make the Salsa Verde: Put the tomatillos, jalapeno, red onion, cilantro, garlic, honey, salt, pepper, and lime juice in the food processor. Process until finely chopped. Add this mixture to the chicken pot along with the chicken stock. Cover and simmer for 50 minutes. Then, remove the chicken and shred it. With a slotted spoon remove 1 cup of the braised minced vegetables and add this to the chicken.
  • While the chicken simmers make the Roasted Corn Salsa: Preheat the oven to 400 degrees. Peel the husks of the corn and wrap each cob in foil, with two teaspoons of butter in each packet. Roast for thirty minutes. Cut the corn off the cobs and place the kernels in a bowl. Add the rest of the ingredients and refrigerate until serving.
  • Lay out your four tortillas. Place some shredded chicken and cheese on half of each tortilla. Fold the tortillas in half, and cook on medium heat, on a grill pan, or in a cast iron skillet. Use some of the butter to cook each quesadilla. Just cook them long enough to melt the cheese. Serve with the roasted corn salsa and sour cream.
Keyword Chicken
Tried this recipe?Let us know how it was!