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Yields:
4 - 6 serving(s)
Prep Time:
45 mins
Total Time:
1 hr 30 mins
There's a trick to making lots of quesadillas at once: Bake them in the oven!
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Ingredients
- 1 lb.
skinless, boneless chicken breasts
- 4 cups
low-sodium chicken broth
- 1/2 cup
fresh lime juice (from about 6 limes)
- 2 cups
fresh cilantro
- 6
garlic cloves, chopped
- 2
jalapeño peppers, sliced
- 2 tsp.
kosher salt
- 2/3 cup
light olive oil
- 2 cups
shredded cheddar cheese (about 8 ounces)
- 2 Tbsp.
canned chopped green chiles
- 3 Tbsp.
salted butter, softened
- 12
small flour tortillas
Directions
- Step 1Put the chicken in a medium saucepan. Add the broth and enough water to cover by 1 inch. Bring to a boil, then reduce the heat so that the broth just simmers. Partially cover and cook until a meat thermometer inserted into the chicken reaches 155˚ to 160˚, 20 to 30 minutes, depending on the thickness of the chicken.
- Step 2Remove the chicken to a cutting board (discard the broth). Let cool slightly, then shred with 2 forks.
- Step 3Combine the lime juice, cilantro, garlic, jalapeños and salt in a blender. Pulse to get everything started; then, with the blender running, drizzle in the olive oil and blend until smooth.
- Step 4Preheat the oven to 425˚. Combine the chicken in a large bowl with ½ cup of the cilantro sauce, the cheddar and chiles.
- Step 5Put 1 tablespoon butter on each of 2 baking sheets and put them in the oven. Spread the remaining 1 tablespoon
butter on 6 tortillas. Divide the chicken mixture among the 6 unbuttered tortillas, spreading it almost to the edges. Top with the buttered tortillas, buttered-side up, and press together. - Step 6By now the butter on the baking sheets should be melted. Spread it out with a spatula. Put 3 quesadillas buttered-side up on each baking sheet. Bake until golden brown on the bottom, about 4 minutes. Flip and bake until golden on the other side, about 2 more minutes. Cut the quesadillas into wedges. Serve with the remaining cilantro sauce.
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