Ingredients
- 2 lb. bone-in chicken thighs, skin on
- extra-virgin essential olive oil
- kosher salt
- Freshly ground pepper
- 1 15-oz. can diced tomato plants
- 1 teaspoon. chili powder
- 1 tablespoons of. cumin
- 3 cloves garlic clove, chopped
- 2 plum tomato plants, seeded and diced
- 1/2 c. diced red onion
- 1/2 c. Chopped cilantro
- 1 lime + more for garnish
- 2 1/2 c. shredded Cheddar
- 1/4 c. crumbled cotija cheese + more for garnish
- 8 large flour tortillas
Directions
- Heat a non-stick skillet over medium-high temperature. Rinse chicken and pat dry with sponges. Inside a medium mixing bowl, mix chicken with 1 tablespoon oil season with pepper and salt. Sear chicken in batches on every side until browned although not cooked through. Add chicken, canned tomato plants, chili powder, cumin, and garlic clove towards the bowl of the slow oven stir until well combined. Prepare on low for 8 hrs.
- Meanwhile, in a tiny bowl prepare pico de gallo. Mix together tomato plants, red onion, cilantro, 1 teaspoon lime zest, 1 tablespoon lime juice, and 1 teaspoon salt. Put aside. In another bowl combine cheddar and cotija cheeses.
- Transfer chicken to some rimmed sheet pan to awesome slightly remove skin and bones. Shred chicken using 2 forks. Skim fat from braising liquid and discard. Add 1 cup of braising liquid to chicken and season with pepper and salt.
- Preheat a sizable skillet over medium-low heat and drizzle with essential olive oil. Add 1 flour tortilla and sprinkle with cheese mixture give a layer of chicken and top with increased cheese. Place another tortilla on the top. Divide ingredients for 4 large quesadillas. Prepare until light golden brown and cheese starts to melt, one to two minutes, then switch and crisp other part. (When the quesadilla is browning too rapidly, turn lower to low heat.) Repeat steps for remaining quesadillas.
- Cut each quesadilla into wedges and top with pico de gallo, crumbled cotija cheese, and side of lime wedges.
Judy Kim is really a New york city-based food stylist, recipe developer, and professional photographer. She also writes recipes on her website The Judy Lab .
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