Cheesy Chicken Quesadillas with Romaine & Pickled Pepper Salad

Cheesy Chicken Quesadillas

with Romaine & Pickled Pepper Salad

50 MIN
4 Servings
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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
    630 Cals (est.)
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fresh
ingredients
Cheesy Chicken Quesadillas with Romaine & Pickled Pepper Salad
Title
  • 18 oz Boneless Chicken Breast Pieces
  • 8 Flour Tortillas
  • 1 Romaine Lettuce Heart
  • 1 Red Onion
  • 1 Lime
  • 1 oz Pickled Peppadew Peppers
  • 1 clove Garlic
  • 2 Tbsps Grated Cotija Cheese
  • 3 Tbsps Roasted Peanuts
  • ¼ cup Sour Cream
  • 4 oz Shredded Monterey Jack Cheese
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
Prepare the ingredients & start the salad
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. Roughly chop the lettuce. Roughly chop the peppers. In a large bowl, combine the chopped lettuce, chopped peppers, and peanuts.

Cook the chicken & onion
2 Cook the chicken & onion

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle 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 browned and cooked through. Turn off the heat; carefully stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.

Assemble the quesadillas
3 Assemble the quesadillas

Place the tortillas on a work surface. Top one half of each tortilla with the monterey jack 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.

Cook the quesadillas
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.

Make the dressing
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.

Finish the salad & serve your dish
6 Finish the salad & serve your dish

To the bowl of chopped lettuce, peppers, and peanuts, add enough of the dressing to coat (you may have extra). 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!  

Tips from Home Chefs

Prepare the ingredients & start the salad
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. Roughly chop the lettuce. Roughly chop the peppers. In a large bowl, combine the chopped lettuce, chopped peppers, and peanuts.

2 Cook the chicken & onion

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the spice blend. Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle 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 browned and cooked through. Turn off the heat; carefully stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired.

Cook the chicken & onion
Assemble the quesadillas
3 Assemble the quesadillas

Place the tortillas on a work surface. Top one half of each tortilla with the monterey jack 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 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.

Cook the quesadillas
Make the dressing
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 chopped lettuce, peppers, and peanuts, add enough of the dressing to coat (you may have extra). 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!  

Finish the salad & serve your dish
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