Pepper Jack Chicken Quesadillas with Cilantro Lime Chimichurri
Cheesy chicken quesadillas topped with a cilantro chimichurri and tomato salsa.
Equipment
- Food processor
Ingredients
For Pepper Jack Chicken Quesadillas:
- 1 chicken breast with skin and bones
- 2 tbsp. extra virgin olive oil
- ¼ tsp. black pepper
- ¼ tsp. onion powder
- ¼ tsp. ground cumin
- ¼ tsp. dried oregano
- ¼ tsp. chili powder
- 1 cup chopped red pepper
- 1 cup chopped onion
- 1 clove sliced garlic
- 1 tbsp. lime juice
- 8 flour tortillas
- 2 cups pepper jack cheese
- 4 tsp. butter
- 1 cup sour cream
For Cilantro Lime Chimichurri:
- 1 cup cilantro
- ¼ cup pickled jalapenos
- 2 tbsp. chopped onions
- ¼ cup grated Parmesan cheese
- 2 tbsp. lime juice
- 2 cloves garlic
- ¼ cup extra virgin olive oil
For the salsa:
- 2 chopped plum tomatoes
- 1 minced jalapeno
- ½ cup minced red onion
- 1 clove minced garlic
- 2 tbsp. lime juice
Instructions
For the Pepper Jack Chicken Quesadillas:
- Preheat the oven to 350°. Place the chicken breast on a sheet pan, and sprinkle with the spices, plus a pinch of kosher salt, on both sides. Place on a sheet pan and drizzle with 1 tablespoon olive oil. Bake for 50 minutes.
- Remove skin and bones, and chop chicken into bite sized pieces. Put them in a bowl and add pan drippings.
- While the chicken bakes, heat the other tablespoon of oil in a skillet and fry the pepper, onion and garlic until tender. Add the lime juice and season the vegetables with kosher salt and pepper.
- Mix the chicken with the cheese. Divide the chicken and cheese between 4 tortillas. Top with 4 more tortillas, and fry each one in butter, on medium heat, until they're browned and the cheese has melted.
- Top with chimichurri, salsa, and sour cream and serve.
For Cilantro Lime Chimichurri:
- Blend all ingredients in a food processor. Season with kosher salt and pepper.
For the Salsa:
- Mix all the ingredients together. Season with kosher salt and pepper.
Tried this recipe?Let us know how it was!