Categories: Meals
Ingredients
- 8 oz. package shredded coleslaw mix
- Kosher salt
- Juice of 1 lime
- 1 small garlic clove, finely chopped
- 1/2 cup packed fresh cilantro (leaves and tender stems), chopped
- 2 tbsp. vegetable oil
- Black pepper
- 4 burrito-size tortillas
- 8 oz. pepper jack cheese, shredded
- 1 cup chopped rotisserie chicken, skin removed
- 2 tbsp. unsalted butter
- 1/2 small head iceberg lettuce, shredded
- Mexican crema or sour cream, for topping
Directions
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Toss the coleslaw mix with 1/2 tsp salt in a large bowl and set aside. Whisk the lime juice, garlic, cilantro, vegetable oil, 1/4 tsp salt and black pepper in a small bowl.
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Lay out the tortillas and sprinkle the cheese on half of each. Season the chicken with salt and pepper and layer on top of the cheese. Fold the tortillas in half. Heat 1 tbsp. butter in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until browned and crisp and the cheese is melted, 5-7 minutes. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
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Cut the quesadillas into wedges and divide among plates. Add the lettuce and lime dressing to the coleslaw mix, toss to combine and season with salt and pepper. Add to the plates and drizzle the quesadillas with the crema.