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Photo: Ali Redmond
Active Time:40 minsTotal Time:40 minsServings:6Jump to Nutrition Facts
Active Time:40 minsTotal Time:40 minsServings:6
Active Time:40 mins
Active Time:
40 mins
Total Time:40 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8cupswater¾poundtomatillos, husked (about 7 small)¼mediumwhite onion, cut into quarters1serrano pepper, halved, seeded and stemmed2tablespoonschopped fresh cilantro2tablespoonslow-sodium chickenorvegetable broth1largeclove garlic, peeled¼teaspoonsalt plus 1/8 teaspoon, divided14ounceschicken tenders½teaspoonground cumin½teaspoondried oregano6(8 inch)whole-wheat tortillas1 ¼cupsshredded pepper Jack cheese6tablespoonscanned diced green chiles
Cook Mode(Keep screen awake)
Ingredients
8cupswater
¾poundtomatillos, husked (about 7 small)
¼mediumwhite onion, cut into quarters
1serrano pepper, halved, seeded and stemmed
2tablespoonschopped fresh cilantro
2tablespoonslow-sodium chickenorvegetable broth
1largeclove garlic, peeled
¼teaspoonsalt plus 1/8 teaspoon, divided
14ounceschicken tenders
½teaspoonground cumin
½teaspoondried oregano
6(8 inch)whole-wheat tortillas
1 ¼cupsshredded pepper Jack cheese
6tablespoonscanned diced green chiles
DirectionsBring water to a boil in a covered medium pot. Add tomatillos, onion and serrano; boil, covered, for 10 minutes. Drain the vegetables and transfer to a blender. Add cilantro, broth, garlic, and 1/4 teaspoon salt; pulse until chunky, about 5 pulses (use caution when blending hot ingredients).Pat chicken dry. Sprinkle with cumin, oregano and the remaining 1/8 teaspoon salt. Return 1 cup salsa verde to the medium pot and bring to a light boil over medium-low heat (reserve the remaining salsa verde for serving). Add the chicken, stirring to coat. Cook, covered and stirring once, until the chicken is cooked through, about 8 minutes. Remove from heat and, using two forks, pull the chicken apart until completely shredded. Return to medium-low heat and continue cooking, stirring occasionally, until the sauce has thickened, 2 to 3 minutes.To assemble quesadillas, spoon 5 tablespoons pulled chicken onto one half of a tortilla. Top with 3 tablespoons cheese and 1 tablespoon chiles; fold to close. Repeat with the remaining tortillas. Heat a large nonstick pan over medium-low heat. Cook 2 or 3 quesadillas at a time, flipping once, until crispy and golden and the cheese has melted, about 6 minutes. Repeat with the remaining quesadillas. Serve with the remaining salsa verde.To make aheadRefrigerate salsa verde (Step 1) and chicken (Step 2) in separate airtight containers for up to 2 days.Originally appeared: EatingWell.com, July 2022
Directions
Bring water to a boil in a covered medium pot. Add tomatillos, onion and serrano; boil, covered, for 10 minutes. Drain the vegetables and transfer to a blender. Add cilantro, broth, garlic, and 1/4 teaspoon salt; pulse until chunky, about 5 pulses (use caution when blending hot ingredients).Pat chicken dry. Sprinkle with cumin, oregano and the remaining 1/8 teaspoon salt. Return 1 cup salsa verde to the medium pot and bring to a light boil over medium-low heat (reserve the remaining salsa verde for serving). Add the chicken, stirring to coat. Cook, covered and stirring once, until the chicken is cooked through, about 8 minutes. Remove from heat and, using two forks, pull the chicken apart until completely shredded. Return to medium-low heat and continue cooking, stirring occasionally, until the sauce has thickened, 2 to 3 minutes.To assemble quesadillas, spoon 5 tablespoons pulled chicken onto one half of a tortilla. Top with 3 tablespoons cheese and 1 tablespoon chiles; fold to close. Repeat with the remaining tortillas. Heat a large nonstick pan over medium-low heat. Cook 2 or 3 quesadillas at a time, flipping once, until crispy and golden and the cheese has melted, about 6 minutes. Repeat with the remaining quesadillas. Serve with the remaining salsa verde.To make aheadRefrigerate salsa verde (Step 1) and chicken (Step 2) in separate airtight containers for up to 2 days.
Bring water to a boil in a covered medium pot. Add tomatillos, onion and serrano; boil, covered, for 10 minutes. Drain the vegetables and transfer to a blender. Add cilantro, broth, garlic, and 1/4 teaspoon salt; pulse until chunky, about 5 pulses (use caution when blending hot ingredients).
Pat chicken dry. Sprinkle with cumin, oregano and the remaining 1/8 teaspoon salt. Return 1 cup salsa verde to the medium pot and bring to a light boil over medium-low heat (reserve the remaining salsa verde for serving). Add the chicken, stirring to coat. Cook, covered and stirring once, until the chicken is cooked through, about 8 minutes. Remove from heat and, using two forks, pull the chicken apart until completely shredded. Return to medium-low heat and continue cooking, stirring occasionally, until the sauce has thickened, 2 to 3 minutes.
To assemble quesadillas, spoon 5 tablespoons pulled chicken onto one half of a tortilla. Top with 3 tablespoons cheese and 1 tablespoon chiles; fold to close. Repeat with the remaining tortillas. Heat a large nonstick pan over medium-low heat. Cook 2 or 3 quesadillas at a time, flipping once, until crispy and golden and the cheese has melted, about 6 minutes. Repeat with the remaining quesadillas. Serve with the remaining salsa verde.
To make ahead
Refrigerate salsa verde (Step 1) and chicken (Step 2) in separate airtight containers for up to 2 days.
Originally appeared: EatingWell.com, July 2022
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Nutrition Facts(per serving)285Calories10gFat23gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
