Categories: Mexican

Ingredients

• 1 lb. chicken breasts
• 4 cups chicken broth
• 1/2 cup fresh lime juice (from about 6 limes)
• 2 cups fresh cilantro
• 6 garlic cloves, chopped
• 2 jalapenos, sliced
• 2 tsp kosher salt
• 2/3 cup olive oil
• 2 cups shredded cheddar cheese
• 2 tbsp. canned chopped green chiles
• 3 tbsp. salted butter, softened
• 12 small flour tortillas

Directions

1. Put the chicken in a medium saucepan. Add the broth and enough water to cover by 1 inch. Bring to a boil, then reduce the heat so that the broth just simmers. Partially cover and cook until cooked through, 20-30 minutes, depending on the thickness of the chicken.

2. Remove the chicken to a cutting board (discard the broth). Let cool slightly, then shred with 2 forks.

3. Combine the lime juice, cilantro, garlic, jalapenos and salt in a blender. Pulse to get everything started; then, with the blender running, drizzle in the olive oil and blend until smooth.

4. Preheat the oven to 425. Combine the chicken in a large bowl with 1/2 cup of the cilantro sauce, the cheddar and chiles.

5. Put 1 tbsp. butter on each of 2 baking sheets and put them in the oven. Spread the remaining 1 tbsp. butter on 6 tortillas. Divide the chicken mixture among the 6 unbuttered tortillas, spreading it almost to the edges. Top with the buttered tortillas, buttered-side up and press together.

6. By now the butter on the baking sheets should be melted. Spread it out with a spatula. Put 3 quesadillas buttered-side up on each baking sheet. Bake until golden brown on the bottom, about 4 minutes. Flip and bake until golden on the other side, about 2 more minutes. Cut the quesadillas into wedges. Serve with the remaining cilantro sauce.

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