Wednesday, November 27, 2013

Chile Verde Chicken Quesadillas #WeekdaySupper

'Tis the day before Thanksgiving and we are all very busy cooking and getting ready for the big day tomorrow.  But have you thought about what you're going to eat for dinner tonight?  If not, I have a quick and easy dinner idea for you today as part of this week's #WeekdaySupper.

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.

lacocinadeleslie.com

Chile Verde Chicken Quesadillas
lacocinadeleslie.com

Ingredients:
  • 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)
  • Cilantro
  • Corn tortillas 
  • Mexican crema or sour cream

Directions:
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!


lacocinadeleslie.com



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 



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4 comments:

  1. Love this easy recipe. I don't know why I never thought to add the salsa verde to my quesadillas... Reis is going to love these!

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  2. Yum! Quesadillas have always been one of my favorite quick meals, and these look worth a bit of extra effort :)

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  3. Hola Leslie! Your quesadillas look so yummy and I love that they are a time saver. Can't wait to give them a try, thanks for sharing.

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  4. Oh my! That looks wonderful. I can almost smell the tortillas. I miss them while I am in the States. I love oatmeal, grits and biscuits. However, I need my fresh, corn tortillas!

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