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Salsa Verde Chicken Quesadillas


Ingredients:

1 Package Chicken Thighs (boneless & skinless)

1 Jar Green Salsa Verde (I used Herdez - Mild)

1 Red Onion (sliced thinly)

1 t. Cumin 1/2 t. Garlic Powder

1/2 t. Onion Powder

2 Limes (zested & juiced)

Pinch of Salt & Pepper

Jalapeno (if desired)

1 Bunch Cilantro (stemmed & chopped)

3-4 T. Salted Butter

Monterey Jack Cheese, Shredded

Flour Tortillas

Sour Cream


Directions:

Place your red onion & chicken thighs in the bottom of your pressure cooker.

Season with cumin, garlic powder, onion powder, lime zest, salt & pepper.

Pour 3/4 of your salsa, juice of your lime & your jalapeno. I don't like things super spicy, nor do I feed my kids very spicy things so I always cut the stem off the jalapeno, leaving one side open and then put it in. This gives off a little heat, but not too much.

Set your pressure cooker to high pressure and let it go for 12 minutes.

Once done, let the pressure release naturally or manually. The chicken will fall apart! Remove the jalapeno. Shred it with two forks in its juice.

Grab a skillet big enough to fit your tortillas. Put it over medium heat and add a tablespoon of butter. Put your tortilla on top, laying completely flat. Sprinkle cheese over the entire thing to start melting & become a "glue" for your fillings. Add your shredded chicken and onion mixture to ONE HALF of the tortillas. Top with chopped cilantro. Fold the tortilla in half. At this point everything should be hot and melty and browned on the outside. If not, you can let it sizzle a little longer.

Continue until all are completed. Cut the folded quesadillas in half to make triangles & enjoy with some extra salsa and sour cream!


Note: You can also use this recipe & omit the quesadilla process and just put it on a bed of rice or quinoa. Also, you can make them into tacos. If you don't have a pressure cooker, you could follow this recipe but put it in your crockpot for 8-10 hours on low or 4-6 hours on high!


Ingredients:

1 Package Chicken Thighs (boneless & skinless)

1 Jar Green Salsa Verde (I used Herdez - Mild)

1 Red Onion (sliced thinly)

1 t. Cumin 1/2 t. Garlic Powder

1/2 t. Onion Powder

2 Limes (zested & juiced)

Pinch of Salt & Pepper

Jalapeno (if desired)

1 Bunch Cilantro (stemmed & chopped)

3-4 T. Salted Butter

Monterey Jack Cheese, Shredded

Flour Tortillas

Sour Cream


Directions:

Place your red onion & chicken thighs in the bottom of your pressure cooker.

Season with cumin, garlic powder, onion powder, lime zest, salt & pepper.

Pour 3/4 of your salsa, juice of your lime & your jalapeno. I don't like things super spicy, nor do I feed my kids very spicy things so I always cut the stem off the jalapeno, leaving one side open and then put it in. This gives off a little heat, but not too much.


Set your pressure cooker to high pressure and let it go for 12 minutes.

Once done, let the pressure release naturally or manually. The chicken will fall apart! Remove the jalapeno. Shred it with two forks in its juice.


Grab a skillet big enough to fit your tortillas. Put it over medium heat and add a tablespoon of butter. Put your tortilla on top, laying completely flat. Sprinkle cheese over the entire thing to start melting & become a "glue" for your fillings. Add your shredded chicken and onion mixture to ONE HALF of the tortillas. Top with chopped cilantro. Fold the tortilla in half. At this point everything should be hot and melty and browned on the outside. If not, you can let it sizzle a little longer.


Continue until all are completed. Cut the folded quesadillas in half to make triangles & enjoy with some extra salsa and sour cream!


Note: You can also use this recipe & omit the quesadilla process and just put it on a bed of rice or quinoa. Also, you can make them into tacos. If you don't have a pressure cooker, you could follow this recipe but put it in your crockpot for 8-10 hours on low or 4-6 hours on high!

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