Recipe Details

Ingredients

• 1 lb. 

  skinless, boneless chicken breasts

• 4 c. 

  low-sodium chicken broth

• 1/2 c. 

  fresh lime juice (from about 6 limes)

• 2 c. 

  fresh cilantro

• 6 

  garlic cloves, chopped

• 2 

  jalapeño peppers, sliced

• 2 tsp. 

  kosher salt

• 2/3 c. 

  light olive oil

• 2 c. 

  shredded cheddar cheese (about 8 ounces)

• 2 tbsp. 

  canned chopped green chiles

• 3 tbsp. 

  salted butter, softened

• 12 

  small flour tortillas

Description

1. Put the chicken in a medium saucepan. Add the broth and enough water to cover by 1 inch. Bring to a boil, then reduce the heat so that the broth just simmers. Partially cover and cook until a meat thermometer inserted into the chicken reaches 155˚ to 160˚, 20 to 30 minutes, depending on the thickness of the chicken.
2. Remove the chicken to a cutting board (discard the broth). Let cool slightly, then shred with 2 forks.
3. Combine the lime juice, cilantro, garlic, jalapeños and salt in a blender. Pulse to get everything started; then, with the blender running, drizzle in the olive oil and blend until smooth.
4. Preheat the oven to 425˚. Combine the chicken in a large bowl with ½ cup of the cilantro sauce, the cheddar and chiles.
5. Put 1 tablespoon butter on each of 2 baking sheets and put them in the oven. Spread the remaining 1 tablespoon
   butter on 6 tortillas. Divide the chicken mixture among the 6 unbuttered tortillas, spreading it almost to the edges. Top with the buttered tortillas, buttered-side up, and press together.
6. By now the butter on the baking sheets should be melted. Spread it out with a spatula. Put 3 quesadillas buttered-side up on each baking sheet. Bake until golden brown on the bottom, about 4 minutes. Flip and bake until golden on the other side, about 2 more minutes. Cut the quesadillas into wedges. Serve with the remaining cilantro sauce.