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.)

View Full Nutrition

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step-by-step

instructions

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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.

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.

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!