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Cilantro Lime Chicken Quesadillas Side View
Olga

Cilantro Lime Chicken Quesadillas

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Crispy cilantro lime chicken quesadillas filled with Oaxaca and Monterey Jack cheese and chopped chicken thighs. Served with cilantro jalapeño lime sauce.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Quesadillas
  • 2 burrito-size flour tortilla
  • 6 oz shredded Oaxaca and Monterey Jack cheese about ¾ cup total
  • 1½ cups chopped leftover Cilantro Lime Chicken or fresh (or 2 cooked chicken thighs)
  • 2 tbsp chopped fresh cilantro
  • ½ tbsp butter for cooking
Cilantro Jalapeño Lime Sauce
  • ½ cup sour cream
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp chopped pickled jalapeños
  • 2 tbsp pickling liquid from the jalapeños
  • Juice of ½ lime
  • Pinch of salt

Equipment

  • 1 Large skillet or griddle
  • 1 Box grater
  • 1 Mixing Bowl
  • 1 Knife and Cutting Board

Method
 

  1. Shred Oaxaca and Monterey Jack cheese. Chop leftover chicken, cilantro, and jalapeños. Juice lime.
  2. In a small bowl, combine sour cream, cilantro, chopped jalapeños, pickling liquid, lime juice, and salt. Stir and refrigerate until ready to use.
  3. Warm a skillet over medium heat. Place a tortilla in the skillet and spread a thin layer of butter on the top side. Flip tortilla so buttered side is down.
  4. On half of the tortilla, layer shredded cheese, chopped chicken, and a sprinkle of cilantro, then top with more cheese. Fold tortilla in half.
  5. Cook until bottom is golden and cheese begins to melt. Flip and cook the other side until golden brown and crisp. Repeat with remaining tortillas.
  6. Slice quesadillas and serve hot with the Cilantro Jalapeño Lime Sauce on the side.

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