Pescatarian Pickled Jalapeño Chicken Quesadillas with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts or thighs
Chef's tipChoose 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. - 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the cilantro slaw
- 2 cups green cabbage, thinly shredded
- ½ cup red cabbage, thinly shredded
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp olive oil
- ½ tsp honey
- ¼ tsp salt
For the quesadillas
- 4 large flour tortillas (10-inch)
- 2 cups monterey jack cheese, shredded
- ⅓ cup pickled jalapeños, drained and sliced
- 1 tbsp neutral oil or butter, for the pan
For serving
- sour cream, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Pat the chicken dry and season all over with the cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 5–6 minutes, until the underside is golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until the thickest part registers 165°F (74°C) on an instant-read thermometer.
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