Chicken Quesadilla Recipe

Inspired by El Vez

Time1h

Serves4

achiote marinated chicken, chihuahua cheese, tomatillo salsa & pickled jalapeño in a corn tortilla

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Ingredients

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1
Marinate the Chicken
In a bowl, combine the chicken breast with achiote paste, salt, and pepper. Mix well and let it marinate for at least 30 minutes.
2
Cook the Chicken
In a skillet over medium heat, add olive oil. Once hot, add the marinated chicken and cook until fully cooked, about 6-8 minutes per side. Remove from heat and shred the chicken.
3
Assemble the Quesadilla
On one half of each corn tortilla, layer shredded chicken, Chihuahua cheese, tomatillo salsa, and pickled jalapeños. Fold the tortilla over to create a half-moon shape.
4
Cook the Quesadilla
In the same skillet over medium heat, add the assembled quesadillas one or two at a time. Cook for about 3-4 minutes on each side, until the tortillas are golden brown and the cheese is melted.
5
Serve
Remove the quesadillas from the skillet and let them cool for a minute. Cut into wedges and serve with additional tomatillo salsa on the side.