Pulled Chicken Quesadillas With Chili And Lime Cream

Hey there,

Easy meals are totally my jam. I mean, who doesn’t love a flavorful dinner that requires minimal effort? Go ahead, raise your hands. Recently, I was going through some old Raley’s Something Extra magazine and I found this recipe for pulled chicken quesadillas with chili and lime cream. I tweaked a few things but kept most of the ingredients the same. This was so flavorful and I love that it made great leftovers too!

Quesadillas are a great meal and you can truly use just about every kind of topping to fill them up. I love serving them with sour cream, salsa, and guacamole. Another favorite is sauteeing shrimp in butter with a  bit of southwest seasoning and then adding sweet corn and green onions. That one is a bit of a copy cat from a local restaurant. It’s seriously amazing.

If you want to make your family happy, I suggest you make these delish quesadillas ASAP.  Also, don’t forget that they make awesome leftovers #winnerwinnerchickendinner

Pulled Chicken Quesadillas With Chili And Lime Cream

• 3 1/2 tbsp. vegetable oil, divided
• 3 large boneless, skinless chicken breasts cut into 2 inch pieces
• 2 cloves minced garlic
• 1 small diced yellow onion
• 3 tbsp. brown sugar
• 1 tbsp. cider vinegar
• 1 tbsp. chili powder
• 1 1/2 tbsp. ground cumin
• 1 8 oz. tomato sauce
• salt and pepper to taste
• 1 cup sour cream
• 1/2 cup chopped cilantro
• 2 tbsp. lime juice
• 1 tsp. lime zest
• 1/2 jalapeno minced
• 8 large flour tortillas

1. Heat 2 tbsp. oil in a large sauce pan 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 the stove, shred the chicken and leave it in the sauce.
3. Combine the sour cream, cilantro, lime juice & zest, jalapeno and salt & pepper in a bowl and set aside.
4. Heat a tortilla on both sides. Add chicken mixture with sauce to one-half of the tortilla and fold in half. Grill on both sides until golden brown.
5. Serve with chili and lime cream.

I love adding a simple side salad or watermelon as an easy side dish for heavier meals like this.

You can also serve this with rice and beans instead of the tortillas or pretend that you are at your favorite Mexican restaurant and eat it all! When I go out to eat, I tend to go for the rice and beans but at home, I rarely serve them on the side as a quesadilla, tacos, burritos, etc. are usually plenty filling.

Are you a quesadilla fan? Mexican food is actually my favorite food. I could pretty much live on chips and salsa. Ask my family. I have been making a lot of homemade salsa lately thanks to the abundance of tomatoes in my garden. I even made a couple of batches using the Sunburst and Tear Drop tomatoes which came out pretty damn good if I do say so myself.

I hope you are having a fab day!

xo,

Gabby