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Cheesy Chicken Quesadillas
with Butter Lettuce & Pickled Pepper Salad
45 MIN
4 Servings
From the Test Kitchen
These zesty Tex-Mex quesadillas are loaded with bites of spiced chicken and two kinds of melty cheese. Tender butter lettuce tossed with pickled peppers, peanuts, and creamy dressing rounds out the dish.
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NutritionPER SERVING
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Calories730 Cals (est.)
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fresh
ingredients
Title
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1⅛ lbs Chopped Chicken Breast
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4 Flour Tortillas
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1 Red Onion
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1 Lime
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1 clove Garlic
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1 head Butter Lettuce
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4 oz Monterey Jack Cheese
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2 Tbsps Grated Cotija Cheese
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3 Tbsps Roasted Peanuts
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1 oz Sweet Piquante Peppers
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¼ cup Sour Cream
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
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4 oz Shredded Fontina Cheese
step-by-step
instructions
1
Prepare the ingredients & start the salad
Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Quarter the lime. Grate the monterey jack on the large side of a box grater. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the peanuts and peppers. In a large bowl, combine the chopped lettuce and chopped peanuts and peppers.
2
Cook the chicken & onion
Pat the chicken dry with paper towels; place in a medium bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to thoroughly coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the onion is slightly softened and the chicken is cooked through. Turn off the heat; stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.
3
Assemble the quesadillas
Place the tortillas on a work surface. Top one side of each tortilla with the grated monterey jack, fontina, and cooked chicken and onion; fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the chicken and onion.
4
Cook the quesadillas
In the same pan, heat 2 teaspoons of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Loosely cover with foil to keep warm.
5
Make the dressing
Meanwhile, in a bowl, combine the sour cream, half the cotija, 2 tablespoons of olive oil, the juice of the remaining lime wedges, 1 teaspoon of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.
6
Finish the salad & serve your dish
Just before serving, to the bowl of chopped lettuce, peanuts, and peppers, add enough of the dressing to coat (you may have extra dressing). Toss to combine; taste, then season with salt and pepper if desired. Cut each cooked quesadilla into thirds. Serve the quesadillas with the salad on the side. Garnish the salad with the remaining cotija. Enjoy!
1
Prepare the ingredients & start the salad
Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Quarter the lime. Grate the monterey jack on the large side of a box grater. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the peanuts and peppers. In a large bowl, combine the chopped lettuce and chopped peanuts and peppers.
2
Cook the chicken & onion
Pat the chicken dry with paper towels; place in a medium bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Stir to thoroughly coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the onion is slightly softened and the chicken is cooked through. Turn off the heat; stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.
3
Assemble the quesadillas
Place the tortillas on a work surface. Top one side of each tortilla with the grated monterey jack, fontina, and cooked chicken and onion; fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the chicken and onion.
4
Cook the quesadillas
In the same pan, heat 2 teaspoons of olive oil on medium until hot. Working in batches if necessary, add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Loosely cover with foil to keep warm.
5
Make the dressing
Meanwhile, in a bowl, combine the sour cream, half the cotija, 2 tablespoons of olive oil, the juice of the remaining lime wedges, 1 teaspoon of water, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.
6
Finish the salad & serve your dish
Just before serving, to the bowl of chopped lettuce, peanuts, and peppers, add enough of the dressing to coat (you may have extra dressing). Toss to combine; taste, then season with salt and pepper if desired. Cut each cooked quesadilla into thirds. Serve the quesadillas with the salad on the side. Garnish the salad with the remaining cotija. Enjoy!
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