Categories: Asian

Ingredients

• 1 lb. medium tomatoes, cored
• 1 1/2 lbs. bone-in chicken breasts, skinned
• 2 garlic cloves, divided
• 4 cups water
• 1 tbsp. cider vinegar
• 2 tsp chipotle chile powder, divided
• 1 tsp dried Mexican oregano
• 1 tsp kosher salt
• 2 tbsp. corn or canola oil
• 1 small white onion, thinly sliced
• 12 corn tortillas
• 3/4 cup shredded mozzarella
• Chopped onion, fresh cilantro, Cotija cheese and shredded lettuce, for serving

Directions

1. Position a rack in upper third of oven; preheat broiler to high.

2. Place tomatoes on a rimmed baking sheet, cored sides up. Broil until blacked on top and soft, but not falling apart, 12-15 minutes. When cool enough to handle, peel.

3. Meanwhile, combine chicken, 1 garlic clove, and water in a large saucepan. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook, skimming the surface occasionally, for 20 minutes.

4. Remove from heat and let chicken stand in the liquid until cooked through, 5-10 minutes. Transfer the chicken to a clean cutting board and let cool for 5 minutes. Coarsely shred the meat (discard bones). Discard the garlic clove and reserve 1/2 cup of the cooking liquid. Rinse out the pan.

5. Place the tomatoes in a blender and add vinegar, 1 tsp chile powder, oregano, salt, the remaining garlic clove and the 1/2 cup reserved cooking liquid. Puree until smooth.

6. Heat oil in the saucepan over medium heat. Add sliced onion and cook, stirring often, until lightly browned, about 10 minutes. Add the tomato mixture and bring to a boil, occasionally scraping the bottom to prevent sticking. Reduce heat to maintain a simmer and cook, stirring occasionally, until the sauce has reduced by about half, 15-20 minutes. Stir in the chicken and the remaining 1 tsp chile powder. Cook until the chicken is hot, about 5 minutes.

7. Preheat oven to 200.

8. Heat a large cast-iron pan or griddle over medium-high heat. Add 2 tortillas at a time, topping one side of each with 1/2 cup of the chicken mixture and 1 tbsp. mozzarella. Using a spatula, fold the bare half over the topping and press down firmly. Cook until the cheese has melted and the tortillas are lightly browned, about 30 seconds per side. Transfer the quesadillas to a baking sheet and place in the oven to keep warm. Repeat with the remaining tortillas, adjusting the heat and wiping out the pan as necessary.

9. Arrange quesadillas on a serving platter. Garnish with chopped onion, cilantro, Cotija cheese and lettuce.

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