Tomatillo Chicken Quesadillas

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These cheesy quesadillas are stuffed with a filling made with boneless, skinless chicken thighs.  Hearty Tomatillo Chicken Quesadillas have a vibrant flavor mixed with roasted corn and onions.

This one-skillet recipe takes about 35 minutes to prepare.  A quick and easy recipe,  perfect for a weeknight dinner for hungry kids home from after-school activities.

Tomatillos

So what are tomatillos? Bright green with a paper husk, tomatillos are in the nightshade family, also known as Mexican husk tomatoes or Mexican ground cherries.  While they look very similar to green tomatoes, they are two different fruits.  That's correct, fruits!  Tomatillos are smaller, denser, and with more seeds than green tomatoes.

How to tell a tomatillo is ripe

Tomatillos remain firm, even when ripe.  You know they are ready when the fruit is bursting through the paper husk.  To prepare tomatillos, remove the husk, revealing their green, sticky surface.  Give the tomatillos a rinse to remove the sticky sap.

There are many ways to enjoy the citrusy flavor of tomatillos.  They can be sauteed, fried, eaten raw, or pan-roasted such as in this Tomatillo Chicken Quesadillas recipe.

What is the best cheese?

So what cheese should you use?  Chihuahua cheese, a cow's milk cheese with a mild, somewhat salty flavor, is often used.  Also known as Queso Menonita, the cheese was first produced by Mennonite farmers in the Chihuahua region of Northern Mexico.  But it has great melting qualities which is key to a good quesadilla!

Tortillas

While you can use corn, flour tortillas are better for a couple of reasons.

1. Flour tortillas can contain the fillings better.
2. The outside of the quesadilla will become crispy but still have a tender bite.
3. The pliability of the tortilla helps to fold it over the filling without cracking.

Ingredients

• tomatillos
• ear of corn
• yellow onion
• jalapeno pepper
• boneless, skinless chicken thighs
• garlic
• lime
• cilantro
• olive oil
• Chihuahua cheese
• flour tortillas

Recipe Prep

Vegetables

• Remove the husks and silk off 1 ear of corn. Laying the corn flat on a cutting board, cut one side of the kernels off the cob. Keep rotating the ear of corn so that there is a flat side on the cutting board. Cut the kernels off a side each time you rotate the ear.
• Remove the husks off the tomatillos and rinse to remove the sticky residue.
• Remove the core from the top of the tomatillo. Slice each tomatillo in half laterally so that you have two wide pieces.
• Slice the onion into thin slivers, mince the garlic, and zest the lime.
• Salt and pepper the chicken thighs.
• In a hot skillet, add olive oil.  When the oil is hot, add the tomatillos and the jalapeno pepper to the skillet. Let them start to char for about 4 minutes.

• Flip the tomatillos over and push them to one side of the pan. They should be black and charred in spots. Rotate the pepper. Add the onion and the corn.  

• After the corn and onions have been cooked for 7 minutes, they should be browned. Remove the vegetables from the pan and onto a plate.

Sear the chicken

• Add olive oil and the chicken thighs.  Sear for 3 minutes a side.  

 

• Add the vegetables back to the pan and turn the heat down to medium. Cover the pan for 5 minutes. The chicken should be fully cooked now.
• Add the garlic, jalapeno pepper, lime zest, and the juice of one lime to the pan.  With a metal spatula, start to break the chicken into pieces and mash the tomatillos. You want the chicken to be in small bite-sized pieces. The filling will start to meld together as everything is mashed.

• Add 2 tablespoons of chopped cilantro, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper.

Making the quesadillas

Once the filling has been made, the quesadillas come together very quickly.  It is helpful to have a nonstick pan to brown the tortillas.

• Coat a nonstick pan with cooking spray and place over medium heat. Lay a flour tortilla in the pan.
• Add ¼ cup of cheese on one side of the tortilla. Scoop ½ cup of the filling on top of the cheese.  Add another ¼ cup of cheese on top of the filling.

• Fold the tortilla over the filling, pressing down slightly to make sure it stays.
• After 2-3 minutes, check the underside of the quesadilla to see if the tortilla is browned. If it is, carefully flip the quesadilla over. Cook for 2 minutes until the bottom is crispy and brown.

Substitutions

• You can use chicken breast if you prefer white meat.
• If chihuahua cheese is not available, Monterey Jack is a good substitute.
• If you like spicier food, use a serrano or Fresno chile.  If you prefer a milder quesadilla, omit the jalapeno pepper.
• Frozen or canned corn is fine to use.

Tips

1. If you are making quesadillas for a crowd, keep them warm in a 300-degree oven.  Don't leave them too long - they will dry out.
2. You can use oil instead of cooking spray when you make the quesadillas.  Don't add too much - the flour tortillas will absorb the oil.

Stuffed full

Hearty and satisfying, Tomatillo Chicken Quesadillas will satisfy your craving for a cheesy and gooey meal.

One of my favorite parts of a quesadilla is the cheese that cooks around the edges, crunchy and browned.  There are a lot of textures at play here - creamy tomatillos, succulent chicken, crisp tortillas, and of course the melty cheese.

Add some sides

There are many sides you can add, especially if you want to make a buffet.

1. guacamole
2. Pico de gallo
3. rice
4. frioles
5. elotes
6. sour cream or crema

I like to add slices of lime, cilantro leaves, and pickled bell peppers.  Here is a recipe for quick pickled peppers - https://tenpoundcakecompany.com/roast-beef-picnic-sandwich.

Handheld

While you may be tempted to eat Tomatillo Chicken Quesadillas with one hand, it's better to use two.  You don't want to lose any of the delicious fillings.

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