Tomatillo Chicken Quesadillas Recipe

Updated April 02, 2025

Simple Mexican weeknight fare. Yvonne Ruperti

Notes: Use cooked chicken to get this on the table in under 30 minutes. The consistency of the salsa can be moist, but if too watery, set in a strainer to drain before using. The salsa should not be made ahead. When flipping the quesadillas, stick a spatula under the bottom and place your hand on top to gently flip the quesadilla in one piece.

Recipe Details

Tomatillo Chicken Quesadillas Recipe

Prep 10 mins

Cook 30 mins

Active 30 mins

Total 40 mins

Serves 4 servings

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Ingredients

2 cups homemade or store-bought low sodium chicken stock
1 bunch cilantro (1 cup leaves, stems reserved), rinsed, divided
1 pound boneless, skinless, chicken breasts or thighs, trimmed of visible fat
10 ounces (about 5 or 6 small) fresh tomatillos, husks removed, washed, quartered
1 small red onion, coarsely chopped (about 1/2 cup)
2 jalapeno peppers, quartered
2 teaspoons juice from 1 large lime
Kosher salt
8 large flour tortillas
8 ounces Monterey Jack cheese, shredded

Directions

If using chicken breasts, halve each breast on the bias so that pieces are of equal thickness. In medium saucepan over medium heat, heat chicken broth to simmer. Add cilantro stems to broth.
Add chicken to broth and gently cook until just cooked through (chicken should register 155 to 160°F on an instant-read thermometer), 8 to 10 minutes, reducing heat if necessary to maintain a bare simmer. Transfer chicken to plate and shred into small bite-sized pieces when cool enough to handle.
While chicken is cooking, pulse tomatillos, onion, jalapenos, lime juice, 1/2 teaspoon salt, and cilantro leaves in food processor to form a medium chunky consistency. Do not puree. Season to taste with more salt as desired.
Heat large cast iron or non-stick skillet over medium-high heat. Place one tortilla in pan and sprinkle with 1/4 of cheese. Arrange 1/4 of the chicken pieces over cheese and spread 1/4 of the salsa over the chicken. Place a tortilla on top and gently press with spatula.
Cook until both sides are crisp, brown, and spotty, and cheese has melted, 1 to 2 minutes per side, adjusting heat so as not to burn tortillas. Continue with remaining ingredients to form 4 quesadillas total. Cut into wedges and serve immediately.

Special equipment

Food Processor

Nutrition Facts (per serving)
1085	Calories
36g	Fat
118g	Carbs
69g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	1085
% Daily Value*
Total Fat 36g	46%
Saturated Fat 16g	78%
Cholesterol 147mg	49%
Sodium 1721mg	75%
Total Carbohydrate 118g	43%
Dietary Fiber 9g	31%
Total Sugars 5g
Protein 69g
Vitamin C 16mg	81%
Calcium 546mg	42%
Iron 9mg	50%
Potassium 979mg	21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.