Grilled Tequila Chicken and Hatch Chile Quesadillas
- 1/4 cup fresh juice from 3 to 4 limes
- 1/4 cup tequila
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon dried red pepper flakes
- 1 pound boneless, skinless chicken thighs
- 1 pound fresh Hatch chiles, or a mix of Anaheim and Poblano
- 1 cup grated chedder cheese
- 1 cup grated monterey jack cheese
- 12 (10-inch) flour tortillas
- Produce
- 3 to 4 limes, fresh juice from (1/4 cup)
- Cilantro, fresh leaves (2 tablespoons)
- Cumin, ground (1 teaspoon)
- Hatch chiles, fresh (1 pound)
- Meat
- Chicken thighs, boneless skinless (1 pound)
- Cooking & Baking
- Black pepper, freshly ground (1 teaspoon)
- Kosher salt (1 teaspoon)
- Red pepper flakes, dried (1/2 teaspoon)
- Bread & Baked Goods
- (10-inch) flour tortillas (12)
- Dairy
- Chedder cheese, grated (1 cup)
- Monterey jack cheese, grated (1 cup)
- Beer, Wine & Liquor
- Tequila (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
27.0Rating
1-100
1-100
9Tweets
6Facebook
Shares
Shares
0StumbleUpon
Views
Views
0PinterestPins
Recipe Stats
Published September 19, 2012 (5 months ago).
35 people saved this recipe.
