Categories: Mexican
Ingredients
- 1 lb. chicken breasts
- 4 cups chicken broth
- 1/2 cup fresh lime juice (from about 6 limes)
- 2 cups fresh cilantro
- 6 garlic cloves, chopped
- 2 jalapenos, sliced
- 2 tsp kosher salt
- 2/3 cup olive oil
- 2 cups shredded cheddar cheese
- 2 tbsp. canned chopped green chiles
- 3 tbsp. salted butter, softened
- 12 small flour tortillas
Directions
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Put 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 cooked through, 20-30 minutes, depending on the thickness of the chicken.
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Remove the chicken to a cutting board (discard the broth). Let cool slightly, then shred with 2 forks.
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Combine the lime juice, cilantro, garlic, jalapenos and salt in a blender. Pulse to get everything started; then, with the blender running, drizzle in the olive oil and blend until smooth.
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Preheat the oven to 425. Combine the chicken in a large bowl with 1/2 cup of the cilantro sauce, the cheddar and chiles.
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Put 1 tbsp. butter on each of 2 baking sheets and put them in the oven. Spread the remaining 1 tbsp. 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.
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By 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.