Spiced Chicken Quesadillas with Butter Lettuce Salad & Creamy Lime Dressing

Spiced Chicken Quesadillas

with Butter Lettuce Salad & Creamy Lime Dressing

45 MIN
4 Servings
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From the Test Kitchen

The filling for these Mexican-inspired quesadillas get their cheesy texture and smoky flavor from melty Monterey Jack and a favorite blend of spices that includes cumin and smoked paprika. They’re perfectly balanced by a salad of butter lettuce, tomatoes, and crunchy fresh cucumbers, all brought together by a creamy dressing.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Spiced Chicken Quesadillas with Butter Lettuce Salad & Creamy Lime Dressing
Title
time-saving
tips & techniques
Flour Tortillas
Lime
Tomato
Persian Cucumber
How To: Hold a Chef's Knife
Butter Lettuce
Cotija Cheese
How To: Wash Lettuce
Labneh Cheese
Monterey Jack Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the dressing:
1 Prepare the ingredients & make the dressing:

Wash and dry the fresh produce. Cut off and discard the root end of the lettuce; separate the leaves. Quarter the tomatoes. Halve the cucumbers lengthwise; thinly slice crosswise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a large bowl, combine the lettuce leaves, quartered tomatoes, sliced cucumbers, and sliced green tops of the scallions. Quarter the lime. In a bowl, whisk together the labneh cheese, the juice of 2 lime wedges, 2 tablespoons of water, and 2 teaspoons of olive oil. Season with salt and pepper to taste.

Cook the chicken:
2 Cook the chicken:

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 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. Stir in the juice of the remaining lime wedges; season with salt and pepper to taste.

Assemble the quesadillas:
3 Assemble the quesadillas:

Place the tortillas on a work surface. Evenly top one side of each tortilla with the Monterey Jack cheese and cooked chicken; fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the chicken.

Cook the quesadillas:
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 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 and immediately season with salt and pepper. Loosely cover with aluminum foil to keep warm.

Make the salad & serve your dish:
5 Make the salad & serve your dish:

Just before serving, to the bowl of prepared vegetables, add up to half the dressing to coat. Toss to combine; season with salt and pepper to taste. Halve each cooked quesadilla. Serve with the salad and remaining dressing on the side. Garnish with the Cotija cheese. Enjoy! 

Tips from Home Chefs

Spiced Chicken Quesadillas

Prepare the ingredients & make the dressing:
1 Prepare the ingredients & make the dressing:

Wash and dry the fresh produce. Cut off and discard the root end of the lettuce; separate the leaves. Quarter the tomatoes. Halve the cucumbers lengthwise; thinly slice crosswise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a large bowl, combine the lettuce leaves, quartered tomatoes, sliced cucumbers, and sliced green tops of the scallions. Quarter the lime. In a bowl, whisk together the labneh cheese, the juice of 2 lime wedges, 2 tablespoons of water, and 2 teaspoons of olive oil. Season with salt and pepper to taste.

2 Cook the chicken:

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 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. Stir in the juice of the remaining lime wedges; season with salt and pepper to taste.

Cook the chicken:
Assemble the quesadillas:
3 Assemble the quesadillas:

Place the tortillas on a work surface. Evenly top one side of each tortilla with the Monterey Jack cheese 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 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 and immediately season with salt and pepper. Loosely cover with aluminum foil to keep warm.

Cook the quesadillas:
Make the salad & serve your dish:
5 Make the salad & serve your dish:

Just before serving, to the bowl of prepared vegetables, add up to half the dressing to coat. Toss to combine; season with salt and pepper to taste. Halve each cooked quesadilla. Serve with the salad and remaining dressing on the side. Garnish with the Cotija cheese. Enjoy! 

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