Pulled Chicken Quesadillas with Chili and Lime Cream

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Pulled Chicken Quesadillas with Chili and Lime Cream

Pulled Chicken Quesadillas with Chili and Lime Cream
3½ tbsp. vegetable oil, divided
4 Raley's boneless, skinless chicken thighs, cut into 2-inch pieces
2 cloves garlic, minced
1 small yellow onion, diced
3 tbsp. brown sugar
2 tbsp. cider vinegar
2 tbsp. chili powder
2 tbsp. ground cumin
1 (8- oz.) can tomato sauce
Salt and pepper to taste
1 cup sour cream
1/2 cup chopped cilantro
2 tbsp. lime juice
1 tsp. lime zest
1 jalapeno, minced
8 large flour tortillas

Prep: 10 minutes, Cook: 1 hour, 30 minutes, Serves: 4

1. Heat 2 tbsp. oil in a large sauce pot over medium heat; add chicken and cook for 10 minutes. Add garlic and onions; cook for 5 minutes. Add brown sugar, cider vinegar, spices and tomato sauce. Mix and bring to a boil. Lower heat and cook, covered, for 1 hour on low heat.

2. Remove pot from stove. With a fork and knife, break chicken apart and leave in the sauce.

3. Combine sour cream, cilantro, lime juice, lime zest, jalapeño, salt and pepper in a medium bowl. Set aside.

4. Heat 1 tsp. oil in a large skillet over low heat. Add one tortilla at a time. Place a portion of shredded chicken and sauce on half of tortilla, then fold other half of tortilla on top of mixture. Cook on each side until golden brown; place on a platter and cover with foil. Repeat with remaining oil and tortillas. Cut each quesadilla in half and serve with chili and lime cream.

Nutritional Information:
991 calories, 49 g protein, 47 g total fat (14 g sat., 0 g trans), 101 g carbohydrate, 8 g fiber, 20 g sugar, 142 mg cholesterol, 2,504 mg sodium


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