Guajillo Braised Chicken Quesadilla Recipe

1. Toast and rehydrate chiles

Heat a dry skillet over medium heat. Toast the guajillo chiles for 20–30 seconds per side until aromatic but not burned. Transfer to a bowl and cover with 1 cup hot water. Let soak 15 minutes until softened.

2. Make guajillo sauce

Drain the chiles, reserving 1/4 cup soaking liquid. In a blender combine softened guajillos, reserved soaking liquid, chopped half onion, garlic cloves, quartered tomato, cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Blend until smooth, adding a little more water or stock if needed to create a pourable sauce (about 1/4 cup).

3. Brown chicken

Season the chicken thighs lightly with 1/2 teaspoon salt and a pinch of pepper. Heat 2 tbs vegetable oil in a medium sauté pan or Dutch oven over medium-high. Brown the chicken thighs 3 minutes per side until golden (they don't need to be cooked through). Remove and set aside.

4. Braise

Reduce heat to medium. Add the guajillo sauce to the pan and cook 1–2 minutes, scraping up browned bits. Add 1 cup chicken stock and bring to a simmer. Return chicken to the pan, partially cover, reduce heat to low and simmer gently 20–25 minutes until chicken is fully cooked and tender (internal temp 165°F/74°C).

5. Shred chicken

Remove chicken from the braising liquid. When cool enough to handle, shred with two forks. Taste the braising liquid and season with additional salt if needed. Spoon 1/3–1/2 cup of the sauce over shredded chicken to keep it moist and flavorful for filling.

6. In a small saucepan over medium heat combine drained black beans, chopped pickled jalapeños, 1/2 tsp salt and 1/4 tsp cumin. Cook, stirring, 5–7 minutes until heated through and slightly thickened. Mash lightly with the back of a spoon for a creamier texture if desired. Keep warm.

7. Quick-pickle red onion

In a small bowl whisk white vinegar, sugar and 1/4 tsp salt until dissolved. Add thinly sliced red onion and let sit at least 15 minutes (longer for more pickling). Drain slightly before serving.

8. Make slaw

In a medium bowl combine shredded cabbage, chopped cilantro, lime juice, mayonnaise and honey (if using). Season with a pinch of salt and toss to coat. Taste and adjust lime or salt. Keep chilled until assembly.

9. Prepare fillings

Lay out tortillas. On one half of each tortilla evenly spread about 1/4–1/3 cup warm black beans, then top with about 3/4 cup shredded guajillo-braised chicken (moistened with sauce), 3/4 cup grated Chihuahua cheese, and 1 tbs pickled jalapeños if you want more heat. Fold tortilla over to close.

10. Griddle quesadillas

Heat a large skillet or griddle over medium heat and add 1/2 tbs butter or oil. Place folded quesadilla seam-side down and cook 2–3 minutes until golden and crisp. Carefully flip and cook the other side 2 minutes until cheese is melted and both sides are crisp. Repeat with second quesadilla, adding more butter or oil as needed.

11. Slice and dress

Transfer quesadillas to a cutting board and let rest 1 minute. Slice each into 4 wedges. On each wedge plate (or on the whole quesadilla) add a small pile of cilantro-lime slaw, a spoonful of salsa verde, a drizzle of chipotle mayonnaise, some pickled red onion, and a few fresh cilantro leaves. Serve with lime wedges on the side.