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Mexican-Spiced Chicken Quesadillas
with Tomato & Butter Lettuce Salad
45 MIN
4 Servings
From the Test Kitchen
To make these golden, crispy quesadillas, flour tortillas are loaded with a duo of melty cheeses and chicken coated in spices like smoked paprika and cumin. Cooling sour cream mixed with a touch of vinegar and olive oil serves as both a light dressing for our simple salad and a creamy dipper for the quesadillas.
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NutritionPER SERVING
-
Calories630 Cals (est.)
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fresh
ingredients
Title
-
1⅛ lbs Chopped Chicken Breast
- 8 Flour Tortillas
- 1 head Butter Lettuce
- 2 Persian Cucumbers
- 2 Scallions
- 4 oz Grape Or Cherry Tomatoes
- 2 Tbsps Grated Cotija Cheese
- ½ cup Sour Cream
- 4 oz Monterey Jack Cheese
- 2 oz Smoked Gouda Cheese
- 1 Tbsp White Wine Vinegar
- 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. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root end of the lettuce; separate the leaves. Depending on their size, quarter or halve the tomatoes into bite-sized pieces. Halve the cucumbers lengthwise; thinly slice crosswise. Combine in a large bowl; add the sliced green tops of the scallions. Grate the gouda on the large side of a box grater. If necessary, grate the monterey jack on the large side of a box grater. Combine in a bowl.
2
Cook the chicken:
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon 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 white bottoms of the scallions. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is cooked through. Turn off the heat.
3
Assemble the quesadillas:
Place the tortillas on a work surface. Evenly top one half of each tortilla with the grated cheeses and cooked chicken; fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the chicken.
4
Cook the quesadillas:
In the same pan, heat 1 tablespoon of olive oil on medium until hot. Working in batches, add the quesadillas. Cook 2 to 4 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 and immediately season with salt.
5
Make the dressing & serve your dish:
While the quesadillas cook, in a bowl, combine the sour cream, vinegar, 2 tablespoons of water, and 2 teaspoons of olive oil. Season with salt and pepper. To make the salad, add half the dressing to the bowl of prepared vegetables. Toss to combine. Taste, then season with salt and pepper if desired. Carefully halve each cooked quesadilla. Serve the halved quesadillas with the salad and remaining dressing on the side. Garnish the salad with the cotija. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root end of the lettuce; separate the leaves. Depending on their size, quarter or halve the tomatoes into bite-sized pieces. Halve the cucumbers lengthwise; thinly slice crosswise. Combine in a large bowl; add the sliced green tops of the scallions. Grate the gouda on the large side of a box grater. If necessary, grate the monterey jack on the large side of a box grater. Combine in a bowl.
2
Cook the chicken:
Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon 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 white bottoms of the scallions. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is cooked through. Turn off the heat.
3
Assemble the quesadillas:
Place the tortillas on a work surface. Evenly top one half of each tortilla with the grated cheeses and cooked chicken; fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the chicken.
4
Cook the quesadillas:
In the same pan, heat 1 tablespoon of olive oil on medium until hot. Working in batches, add the quesadillas. Cook 2 to 4 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 and immediately season with salt.
5
Make the dressing & serve your dish:
While the quesadillas cook, in a bowl, combine the sour cream, vinegar, 2 tablespoons of water, and 2 teaspoons of olive oil. Season with salt and pepper. To make the salad, add half the dressing to the bowl of prepared vegetables. Toss to combine. Taste, then season with salt and pepper if desired. Carefully halve each cooked quesadilla. Serve the halved quesadillas with the salad and remaining dressing on the side. Garnish the salad with the cotija. Enjoy!
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