A fresh salsa verde pulls double duty in this quesadilla recipe. First, the chicken gets cooked in the salsa to help impart flavor and keep it moist. Then, the salsa verde gets served alongside the quesadillas for dipping. Green chiles add a touch of heat to complete the dish.

EatingWell.com, July 2022


Credit: Ali Redmond

Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1 quesadilla & 2 Tbsp. salsa verde
285 calories; protein 26g; carbohydrates 23g; dietary fiber 2g; sugars 3g; fat 10g; saturated fat 4g; cholesterol 59mg; vitamin a iu 436IU; vitamin b3 niacin 1mg; vitamin c 14mg; folate 6mg; vitamin k 7mg; sodium 547mg; calcium 226mg; iron 2mg; magnesium 13mg; phosphorus 26mg; potassium 171mg; niacin equivalents 1mg.