Chile Verde Chicken Quesadillas are one of my go-to meals when I need to get lunch (our biggest meal of the day here in Mexico) on the table in a hurry. Whenever I cook chicken breast, I like to cook extra to help me save time later in the week. But I've also made these quesadillas with leftover rotisserie chicken. And for a complete meal, I like to serve these with my Chopped Salad with Garlic Mexican Crema Dressing.
Chile Verde Chicken Quesadillas
- 12 to 15 tomatillos
- 2 serrano chiles
- 2 to 3 cups cooked chicken, cubed or
- 1/4 cup chopped onion
- Cheese (I use queso fresco, but you can use your fave cheese)
- Corn tortillas
- Mexican crema or sour cream
Remove husks from the tomatillos, and rinse the tomatillos well with water. In a medium saucepan over medium heat cook the tomatillos and the serrano chiles in 3 cups of water until fully cooked. Remove from heat and let cool slightly. Puree the cooked tomatillos and chiles with 1 cup of the water they were cooked in. Pour into a bowl and season with salt.
Heat 2 tablespoons vegetable oil in a medium skillet. Add the chopped onion and saute for about 1 minute. Add the chicken and half of the salsa verde. Cook until heated through.
To make the quesadillas, heat the corn tortillas on a comal or griddle until soft and pliable. Spread one side of the tortillas with Mexican crema or sour cream. Spoon a couple of heaping tablespoons of the chicken onto one of the tortillas, and top with another tortilla, cream side down. Heat the quesadillas on a comal and griddle over medium-low heat for about 2 minutes per side or until the cheese has completely melted. Serve with remaining salsa verde. Enjoy!
This Week's #WeekdaySupper menu:
Monday - Ham & Cheese Calzones from The Foodie Army Wife
Tuesday - Spaghetti Ubriachi from Crazy Foodie Stunts
Wednesday - Chicken Chile Verde Quesadillas from La Cocina de Leslie
Thursday - Roast Beef Rice Noodle Salad from Magnolia Days
Friday - Slow Cooker Teriyaki Turkey from Foxes Love Lemons