Tomatillo Chicken Quesadillas Recipe
Ingredients
- 2 cups homemade or store-bought low sodium chicken stock
- 1 bunch cilantro (1 cup leaves, stems reserved), rinsed, divided
- 1 pound boneless, skinless, chicken breasts or thighs, trimmed of visible fat
- 10 ounces (about 5 or 6 small) fresh tomatillos, husks removed, washed, quartered
- 1 small red onion, coarsely chopped (about 1/2 cup)
- 2 jalapeno peppers, quartered
- 2 teaspoons juice from 1 large lime
- Kosher salt
- 8 large flour tortillas
- 8 ounces Monterey Jack cheese, shredded
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