Pescatarian Gluten Free Chicken Verde Quesadillas

Total time45 min

Prep time20 min

Cook time25 min

4.8

(28)

Pescatarian Gluten Free Chicken Verde Quesadillas

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
2 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ tsp salt

For the verde sauce

8 oz tomatillos, husked and quartered (about 5–6 medium)
1 can (4 oz) diced green chiles, drained
3 scallions, green tops only, roughly chopped
¼ cup fresh cilantro leaves
1 tbsp fresh lime juice
½ tsp ground cumin
¼ 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 165°F (74°C) on an instant-read thermometer, about 15–18 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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