Quesadilla with Salsa Verde, Cabbage Slaw & Avocado
The weeknight standby gets a refresh when served with a tangy salsa verde and crunchy cabbage slaw.
Yield: All recipes serve 2 people
Chef Notes: Cilantro stems tend to pack more flavor than the leaves and are completely edible and tender.
Components
Flour Tortillas
Shredded Cheese
Hatch Chiles
Cabbage Slaw
Salsa Verde
Avocado
Optional: Sour Cream
Optional Protein: Roasted Chicken Thigh
Mise
Make Salsa Verde:
Remove the husks and soak tomatillos in cold water to remove the sticky resin. Cut the stem off of the jalapeno.
Combine in a large saucepan: tomatillos, jalapeno and 2 garlic cloves.
Cover with water and bring to a simmer, cooking the vegetables until they soften and the color dulls, 10-12 minutes.
Add the cooked vegetables to a blender/food processor and blend until smooth.
Allow to cool before folding in 2 T minced cilantro and 2 T diced white onion.
Make Cabbage Slaw:
Slice the cabbage paper thin.
Mince 1/4 C of cilantro leaves & stems.
Season the cabbage and cilantro with a large pinch of salt and 1 T of lime.
Toss, taste and adjust with more salt or lime as needed.
Roast the chicken thigh if using. Heat oven to 400°F, season the thighs, and bake for 20-30 minutes, or until the internal temperature reaches 165°F.
Finish
Heat a large skillet or cast iron pan over medium heat.
Place a flour tortilla in the pan and sprinkle a generous layer of shredded cheese over half of the tortilla.
Add the dice chiles along with any additional items like diced roast chicken.
Fold the tortilla in half to cover the filling and cook for about 2–3 minutes per side, pressing gently with a spatula, until the tortilla is goldenn and crisp and the cheese is melted.
Remove from the pan, cut into slices and garnish with cabbage slaw and salsa verde.
Top with sliced avocado and sour cream (if using) and enjoy!