Pecan Free Gluten Free Chicken Verde Quesadillas
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Learn more āIngredients
4 servings
For the chicken
- 1 lb boneless, skinless chicken breasts
- 2 cups chicken broth
- Ā½ tsp salt
For the verde sauce
- 8 oz tomatillos, husked and quartered (about 5ā6 medium)
- 1 can (4 oz) diced green chiles, drained
- 3 scallions, green tops only, roughly chopped
- Ā¼ cup fresh cilantro leaves
- 1 tbsp fresh lime juice
- Ā½ tsp ground cumin
- Ā¼ tsp salt
For the quesadillas
- 4 gluten free tortillas (8-inch)
- 2 cups shredded monterey jack cheese
- 1 tbsp olive oil, divided
For serving
- sour cream, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Place the chicken breasts in a medium saucepan and pour in the chicken broth. Add 1/2 tsp salt and bring to a gentle simmer over medium heat. Cook, partially covered, until the chicken is opaque throughout and reaches 165Ā°F (74Ā°C) on an instant-read thermometer, about 15ā18 minutes.
- 2
Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred it into bite-sized pieces using two forks. Discard the poaching broth or reserve for another use.
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