Chicken Quesadillas With Tomatillo Salsa
For one night, maybe two, my family will be happy with chicken legs but, after that, the leftover-disguise plan needs to come into play. Because tortillas are a staple in my pantry, my thoughts turn to chicken quesadillas. Shredding some chicken and grating cheese takes almost no time, and for some kitchen fun, I whip together a lively tomatillo salsa. (Out of time? There are plenty of tasty store-bought salsas.)
Keep disposable surgical gloves on hand (available at any pharmacy) to wear while working with fresh peppers. Oils from cut fresh peppers on your hands can easily irritate your eyes or nose if you touch them.
From the story: Too Many Chicken Legs
Combine tomatillos, lime juice, Anaheim and serrano peppers, salt and cilantro in small serving bowl. Set aside.
Heat heavy 12-inch skillet over medium heat. Place tortilla in pan and sprinkle one-third of cheese and one-third of chicken evenly on top. Cover with second tortilla. When bottom tortilla is nicely browned, 2 to 2 1/2 minutes, use wide spatula to turn quesadilla. Brown other side. Place on cutting board. Repeat to cook other 2 quesadillas.
Use sharp knife or pizza cutter to cut each quesadilla into 6 wedges. Arrange wedges on warm platter and serve immediately. Pass salsa.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
