Tomatillos are nifty little fruit. They have a husk and a sticky skin, which goes away with a quick rinse. Their flavor is earthy with a slight sweetness. They just beg to be matched with cilantro and onions.
WHAT WORKED: The ingredients were so well thought out, as was the cooking process. Just for fun, I added a packet of Goya Sazon to the broth (I use the Sazon con achiote). I might use this chicken preparation as a base for something else in the future.
WHAT DIDN’T: I absolutely hate my food processor. The motor is loud and sounds like a seagull being waterboarded.
WHAT DID THE WIFE SAY: She kept telling me that this was really good. I’m going to guess that she liked it.
WILL IT MAKE ANOTHER APPEARANCE: Almost certainly.
Tomatillo Chicken Quesadilla
Adapted from Yvonne Ruperti at Serious Eats
- 2 cups homemade or store-bought low sodium chicken stock
- 1 bunch cilantro (1 cup leaves, stems reserved), rinsed, divided
- 1 lb. boneless, skinless, chicken breasts or thighs, trimmed of visible fat
- 10 oz. (about 5 or 6 small) fresh tomatillos, husks removed, washed, quartered
- 1 small red onion, coarsely chopped (about 1/2 cup)
- 2 jalapeno peppers, quartered (JARED’S NOTE: I opted out of the peppers.)
- 2 tsp. juice from 1 large lime
- Kosher salt
- 8 large flour tortillas
- 8 oz. Monterey Jack cheese, shredded
Add chicken to broth and gently cook until just cooked through (chicken should register 155 to 160°F on an instant-read thermometer), 8 to 10 minutes, reducing heat if necessary to maintain a bare simmer. Transfer chicken to plate and shred into small bite-sized pieces when cool enough to handle.
While chicken is cooking, pulse tomatillos, onion, jalapenos, lime juice, 1/2 tsp. salt, and cilantro leaves in food processor to form a medium chunky consistency. Do not puree. Season to taste with more salt as desired.
Heat large cast iron or non-stick skillet over medium-high heat. Place one tortilla in pan and sprinkle with 1/4 of cheese. Arrange 1/4 of the chicken pieces over cheese and spread 1/4 of the salsa over the chicken. Place a tortilla on top and gently press with spatula.
Cook until both sides are crisp, brown, and spotty, and cheese has melted, 1 to 2 minutes per side, adjusting heat so as not to burn tortillas. Continue with remaining ingredients to form 4 quesadillas total. Cut into wedges and serve immediately.