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Smoky Chicken Quesadillas with Corn Tortillas
A smoky Mexican quesadillas with grilled chicken thighs, tomatillos and jalapeno, finished with queso fresco and ancho chile, served over corn tortillas.
Ingredients
Instructions
Season the chicken thighs and grill them over medium-high heat until well browned, about 9 minutes.
Add the tomatillos and jalapeno, cooking until softened, about 5 minutes.
Stir in the queso fresco and ancho chile for 3 minutes.
Warm the corn tortillas separately.
Let the chicken simmer for about 15 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the corn tortillas, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
