Chicken Quesadilla with Baja Salad

60 mins
Serves 2
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Directions

  1. 1Place chicken breasts in a large pot.
  2. 2Season the chicken with kosher salt, black pepper, chicken bouillon, cumin, oregano, and a can of chipotle peppers.
  3. 3Cover the chicken with 6 cups of water.
  4. 4Bring to a simmer and let cook until tender (about an hour).
  5. 5In a large bowl, combine mayonnaise, ranch mix, buttermilk, milk, and a can of adobo sauce.
  6. 6Whisk until smooth and creamy.
  7. 7Once the chicken is cooked, let it cool, then shred it.
  8. 8Season the shredded chicken with salt, pepper, cumin, and fresh lime juice.
  9. 9Toss to combine.
  10. 10Place tortillas on a hot grill.
  11. 11Top with cheese blend and shredded chicken.
  12. 12Fold tortillas in half and grill until golden brown and crispy.
  13. 13Cut quesadillas into wedges and serve with a side salad.
  14. 14The salad includes fresh greens, tomatoes, and the Baja sauce (from step 5).
  15. 15Garnish with crispy tortilla strips.

Ingredients

  • 8 chicken breasts
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon chicken bouillon
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 can chipotle peppers in adobo sauce
  • 6 cups water
  • 1 cup mayonnaise
  • 2 tablespoons ranch mix
  • 1 cup buttermilk
  • 1 cup milk
  • 1 can adobo sauce
  • 4 cups cheese blend
  • 4 tortillas
  • 4 handfuls salad mix
  • 4 tomatoes
  • 3 lime
  • 4 crispy tortilla strips

Equipment

large potwhiskcutting boardknifegrillspatulaplatessqueeze bottletongs
Chicken Quesadilla with Baja Salad | Clip Recipe