Let me tell you, we have been loving some quesadillas in this house lately! This is mostly because they are so dang fast, tasty, and filling! My schedule has been pretty crazy over the past few months (more on that in a couple of weeks), which has really made me appreciate delicious meals that don’t take an hour or more to prepare.
The first time I made these babies, I poached and shredded boneless, skinless chicken breasts. While this is a great option if you have chicken on hand and have the time to spare, it’s not the best option if you’re running home a little late from work and still have 59 other things to do before bedtime. The second time I made them, I opted for shredded store-bought rotisserie chicken. Thank goodness for rotisserie chicken, am I right?! I don’t think I’ve ever fully appreciated store-bought rotisserie chicken before this summer.
If rotisserie chicken isn’t quite your thing and you have time to do a little bit of meal prep over the weekend for the week ahead, another great option would be to roast a chicken, shred it, and save it for weeknight meals (tutorial here). This method allows you to control the spices, fat, type of chicken used, etc.
These quesadillas are unlike any that I’ve ever had before – so rich and tangy! That’s mostly thanks to all of the tequila, lime, cilantro, green chile, and garlic flavors. The chicken is so delicious that it almost doesn’t need the cheese! I know what you’re thinking – what, quesadillas without cheese?! But seriously, the chicken is that good. Just keep that in mind as you prepare this dish. It might not be the healthiest meal around, but I think it’s totally acceptable every once in a while.
Happy week to you, friends!
- 1 lb boneless skinless chicken breasts, poached and shredded (or 2 cups shredded rotisserie chicken)
- ¼ cup tequila
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon minced shallots
- ½ teaspoon minced garlic
- ½ tablespoon chopped fresh cilantro
- 1 tablespoon canned green chiles
- ¼ teaspoon salt
- 2 turns freshly ground black pepper
- 2 tablespoons heavy cream
- 4 tablespoons unsalted butter, cut into cubes, at room temperature
- 4 flour tortillas
- 1 cup freshly shredded cheese (I used jalapeño jack)
- 1 lime, cut into wedges (for topping)
- Sour cream or plain Greek yogurt, lime wedges, and cilantro for topping, if desired
- Combine tequila, lime juice, shallots, garlic, cilantro, green chiles, salt, and pepper to a large skillet over high heat. Bring to a boil and allow the mixture to reduce by half. Stir in the heavy cream and simmer for 2 minutes. Remove from heat and whisk in butter. Continue whisking until butter is completely combined.
- Add chicken to skillet with sauce and return skillet to medium low heat. Toss chicken in sauce to combine. Allow chicken to reheat in the sauce for 5 minutes. Taste chicken and adjust salt and pepper as desired.
- Preheat a skillet over medium-high heat. Meanwhile, on each tortilla half, spread one heaping ½ cup of the chicken mixture. Sprinkle ¼ cup of shredded cheese over chicken. Top with a squeeze of lime juice. Fold the quesadillas and mist each side lightly with oil.
- Place quesadillas in hot skillet one at a time and cook on each side for 1-2 minutes until crispy and cheese is melted.
- Remove from heat and allow to cool slightly. Slice into two or three sections. Serve immediately topped with plain Greek yogurt or sour cream and cilantro, if desired.