Rooster quesadillas loaded with tender hen cooked in flavorful salsa verde and gooey cheese. These quesadillas are so good, it’s exhausting to eat only one. I’m critical, these are that good! Soar to the Rooster Quesadillas Recipe
The Greatest Rooster Quesadillas
Quesadillas are made with tortillas — flour or corn — which can be stuffed and folded whereas being cooked on a sizzling floor. No matter is contained in the tortilla heats up and, if there may be cheese, it melts and the outside of the tortilla turns into toasted. (In the event you don’t eat cheese, do that vegan queso. Both spoon a bit over the hen or serve it as a dip on the aspect.)
You should use store-bought tortillas or home made. I significantly love this gentle flour tortilla recipe when making quesadillas. You may also use home made corn tortillas, that are additionally wonderful.
Right here in the US, we’re used to seeing quesadillas made with flour tortillas and nearly all the time see them full of some type of cheese. In Mexico, the place quesadillas originated, the kind of tortilla used and whether or not or not there may be cheese concerned will depend on the place you’re. For these straightforward hen quesadillas, we love the mixture of flavorful, juicy hen and a gentle melting cheese like queso de Oaxaca or Monterey Jack.
Making the inexperienced chile hen quesadillas
The hen for these quesadillas is so flavorful and quite simple to make. We use the identical methodology as our common shredded hen, however swap the poaching liquid in that recipe with a inexperienced tomatillo based mostly sauce. We’ve used this home made salsa verde to make it in addition to store-bought inexperienced enchilada sauces and have liked all of them. In the event you do purchase your sauce, we’re keen on the Hatch model in addition to the Frontera pouches. (Make enchiladas! We use a inexperienced chile based mostly sauce to make these inexperienced hen enchiladas.)
Whichever sauce you do resolve on, the strategy for making the hen is similar:
- Warmth about 2 cups of the sauce in a saucepan over medium warmth
- Add the hen (I like hen thighs, however hen breast works, too)
- Regulate the warmth in order that the sauce simmers very gently across the hen
- Prepare dinner till the hen could be very tender, 20 to half-hour
- Shred the cooked hen with two forks
As for the meeting, you can also make a full quesadilla by stacking two tortillas on high of one another with the filling and cheese between them or you are able to do what we did in our video and add the hen and cheese to 1 aspect of a tortilla after which fold the opposite aspect on high. I just like the folded methodology because it makes consuming the quesadilla simpler.
A heavy-bottomed pan or skillet works properly for cooking quesadillas — suppose forged iron pan, heavy stainless-steel skillet or the extra conventional comal (a flat griddle utilized in Mexico, Central America, and elements of South America).
I fortunately eat quesadillas straight from the pan, however listed below are some choices for serving:
Inexperienced Chile Rooster Quesadillas
Rooster quesadillas loaded with tender hen cooked in flavorful salsa verde and gooey cheese. These quesadillas are so good, it’s exhausting to eat only one. I’m critical, these are that good!
Watch Us Make the Recipe
You Will Want
6 medium to giant flour or corn tortillas, see our home made flour tortilla recipe
3 cups shredded inexperienced chile hen, recipe under
8 ounces gentle melting cheese like queso de Oaxaca or Monterey Jack, shredded (about 2 cups)
Spray oil or oil brushed onto pan
Contemporary cilantro and lime wedges, for serving
Inexperienced Chile Rooster
3 kilos boneless hen thighs or hen breast
2 cups inexperienced enchilada sauce or salsa verde, strive our roasted tomatillo salsa recipe
Salt to style
- Make Rooster
- Make Quesadillas
This recipe makes about 5 cups of shredded hen. This recipe ought to make sufficient hen for six quesadillas (perhaps extra). Retailer leftover hen in an hermetic container within the fridge for as much as three days or within the freezer for as much as 1 month.
Mix hen and enchilada sauce (or salsa) in a big heavy-bottomed saucepan.
Flip warmth to excessive, convey to a boil, after which decrease the warmth in order that the sauce simmers very gently across the hen.
Partially cowl the pan with a lid, after which prepare dinner till the hen is cooked by and really tender, 20 to half-hour.
Switch the hen to a reducing board. When it’s cool sufficient to deal with, use two forks or your fingers to shred the meat.
Stir the shredded hen again into the sauce. Style the hen, after which, if it wants it, season with salt.
Warmth a heavy-bottomed skillet over medium warmth. Calmly spray the pan or brush it with oil, after which place one tortilla down into the pan.
Unfold about 1/3 cup of cheese over the tortilla after which spoon about 1/2 cup of shredded hen onto one half, shaking the hen flippantly in order that many of the extra sauce falls again into the saucepan.
Fastidiously fold the tortilla in half, after which use a spatula to press the highest down in order that it stays folded. Prepare dinner till the underside is toasted, about 2 minutes.
Fastidiously flip the quesadilla and prepare dinner till the second aspect is toasted and the cheese is melted, 1 to 2 minutes. Switch the quesadilla to a reducing board and reduce in half. Repeat with remaining quesadillas.
Preserve cooked quesadillas heat in a 200° Fahrenheit oven when you end making the remaining quesadillas.
Adam and Joanne’s Ideas
- Add any leftover hen to rice bowls, tacos or salad.
- Diet details: The vitamin details supplied under are estimates. We now have used the USDA database to calculate approximate values.
Diet Per Serving: Serving Measurement 1 quesadilla / Energy 444 / Whole Fats 19.7g / Saturated Fats 8.8g / Ldl cholesterol 127.7mg / Sodium 1003.7mg / Carbohydrate 31.9g / Dietary Fiber 1.7g / Whole Sugars 3.9g / Protein 34.6g