Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 cup mole verde sauce
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 lime, cut into wedges
Special Equipment Needed:
- Large skillet or griddle
- Spatula
Step-by-Step Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. Lay out the flour tortillas and sprinkle 1/4 cup of shredded Monterey Jack cheese on one half of each tortilla.
3. Add 1/4 cup of shredded chicken on top of the cheese.
4. Spoon 2 tablespoons of mole verde sauce on top of the chicken.
5. Sprinkle 1 tablespoon of chopped cilantro and 1 tablespoon of diced red onion on top of the sauce.
6. Fold the tortilla in half, pressing down gently.
7. Place the quesadillas on the preheated skillet or griddle and cook for 2-3 minutes on each side or until the cheese is melted and the tortilla is golden brown.
8. Remove from heat and cut each quesadilla into 4 wedges.
9. Serve with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 360
Fat: 16g
Saturated Fat: 8g
Cholesterol: 80mg
Sodium: 630mg
Carbohydrates: 26g
Fiber: 2g
Sugar: 2g
Protein: 28g
Substitutions for ingredients:
- Instead of chicken, you can use cooked and shredded pork or beef.
- If you can't find mole verde sauce, you can substitute with salsa verde or green enchilada sauce.
- You can use any type of cheese you prefer, such as cheddar or pepper jack.
Variations:
- Add sliced jalapenos or diced tomatoes for extra flavor and texture.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Make the quesadillas vegetarian by omitting the chicken and adding sautéed vegetables like bell peppers and onions.
Tips and Tricks:
- To make the quesadillas extra crispy, brush the tortillas with a little bit of oil before cooking.
- Don't overfill the quesadillas, or they will be difficult to fold and cook.
- If you have leftover mole verde sauce, store it in an airtight container in the refrigerator for up to a week.
Storage Instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the quesadillas in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Arrange the quesadilla wedges on a platter and garnish with additional chopped cilantro and diced red onion.
Garnishes:
Chopped cilantro, diced red onion, sliced jalapenos, diced tomatoes
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested Side Dishes:
Mexican rice, black beans, corn salad, guacamole
Troubleshooting Advice:
- If the cheese is not melting, cover the skillet with a lid for a few minutes to create steam and help the cheese melt.
- If the tortillas are sticking to the skillet, add a little bit of oil to the pan before cooking.
Food Safety Advice:
Make sure the chicken is cooked to an internal temperature of 165°F before shredding and using in the recipe.
Food History:
Mole verde is a traditional Mexican sauce made with tomatillos, green chilies, and a variety of herbs and spices. It is often served with chicken or pork.
Flavor Profiles:
Savory, tangy, slightly spicy
Serving Suggestions:
Serve as a main dish for lunch or dinner.
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Region: Mexican