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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 tender bites of spiced chicken and two types of cheese: melty Monterey Jack and crumbly queso blanco, a type of mild fresh cheese. Tender butter lettuce tossed with pickled peppers and peanuts in a creamy dressing rounds out the dish.
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NutritionPER SERVING
-
Calories660 Cals (est.)
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fresh
ingredients
Title
-
1⅛ lbs Chopped Chicken Breast
- 4 Flour Tortillas
- 1 Red Onion
- 1 Lime
- 1 clove Garlic
-
2 oz Queso Blanco
- 2 Tbsps Grated Cotija Cheese
- 4 oz Monterey Jack Cheese
- 3 Tbsps Roasted Peanuts
- ¼ cup Mexican Crema
- 1 head Butter Lettuce
-
1 oz Sweet Piquante Peppers
- 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and thinly slice the onion. Quarter the lime. Crumble the queso blanco. Grate the Monterey jack cheese on the large side of a box grater. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the peanuts. Roughly chop the peppers. Combine in a large bowl.
2
Cook the chicken & onion:
Pat the chicken dry with paper towels; season with salt, pepper, and the spice blend. 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, 4 to 5 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 and season with salt and pepper to taste.
3
Assemble the quesadillas:
Place the tortillas on a work surface. Top one side of each tortilla with the crumbled queso blanco, grated Monterey jack cheese, 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 3 minutes per side, or until golden brown 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 and pepper. Loosely cover with aluminum foil to keep warm.
5
Make the dressing:
While the quesadillas cook, in a bowl, combine the crema, half the Cotija cheese, 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. Season with salt and pepper to taste.
6
Make 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; season with salt and pepper to taste. Cut each cooked quesadilla into thirds. Serve the quesadillas with the salad on the side. Garnish the salad with the remaining Cotija cheese. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and thinly slice the onion. Quarter the lime. Crumble the queso blanco. Grate the Monterey jack cheese on the large side of a box grater. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the peanuts. Roughly chop the peppers. Combine in a large bowl.
2
Cook the chicken & onion:
Pat the chicken dry with paper towels; season with salt, pepper, and the spice blend. 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, 4 to 5 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 and season with salt and pepper to taste.
3
Assemble the quesadillas:
Place the tortillas on a work surface. Top one side of each tortilla with the crumbled queso blanco, grated Monterey jack cheese, 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 3 minutes per side, or until golden brown 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 and pepper. Loosely cover with aluminum foil to keep warm.
5
Make the dressing:
While the quesadillas cook, in a bowl, combine the crema, half the Cotija cheese, 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. Season with salt and pepper to taste.
6
Make 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; season with salt and pepper to taste. Cut each cooked quesadilla into thirds. Serve the quesadillas with the salad on the side. Garnish the salad with the remaining Cotija cheese. Enjoy!
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