Cheesy Chicken Quesadillas

with Butter Lettuce & Pickled Pepper Salad

50 MIN

+$1.99/serving 4 Servings

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with Ground Pork Chorizo

From the Test Kitchen

These zesty quesadillas are loaded with bites of spiced chicken and melty monterey jack cheese. Crispy lettuce tossed with pickled peppers, peanuts, and creamy dressing rounds out the dish.
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Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Pork Chorizo
8 Flour Tortillas
1 head Butter Lettuce
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
2 Tbsps Grated Cotija Cheese
1 Lime
3 Tbsps Roasted Peanuts
1 clove Garlic
1 oz Pickled Peppadew Peppers
¼ cup Sour Cream
1 Red Onion
4 oz Shredded Monterey Jack Cheese

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the salad

Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Quarter the lime. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the peppers; combine in a large bowl. Add the chopped lettuce and peanuts; toss to combine.

2 Cook the chorizo & onion

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced onion; season with salt, pepper, and a pinch of the spice blend (you will have extra). Cook, stirring occasionally and breaking the meat apart with a spoon, 5 to 6 minutes, or until the onion is slightly softened and the chorizo is cooked through. Turn off the heat; carefully 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 half of each tortilla with the monterey jack and cooked chorizo 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 a drizzle of olive oil on medium until hot. Working in batches, 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. Cover with foil to keep warm.

5 Make the dressing

Meanwhile, in a bowl, whisk together 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

To the bowl of prepared 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!