Adapted from Bon Appetite
- 8 boneless, skinless chicken thighs, about 2 pounds
- Kosher salt
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- 3 tablespoons adobo sauce from a can of chipotles in adobo, or to taste
- 1 tablespoon honey
- 6 tablespoons oil, divided
- 1 1/2 cups diced bell pepper
- 1/2 cup diced white onion
- 12 ounces tomatillos, about 6–8 medium-sized
- 1 jalapeño, stemmed, halved, and seeded
- 8 cloves garlic, peeled
- 3 scallions, cut crosswise into 2” pieces
- 1 cup fresh cilantro leaves, packed
- 1 ripe avocado, halved and seeded, scooped from the skin
- 1 1/2 pounds shredded Mexican-blend cheeses (I use queso quesadilla and cheddar)
- 8–10 burrito-sized flour tortillas
- Preheat oven to 425°F.
- In a large bowl, toss the chicken thighs with salt, cumin, smoked paprika, adobo sauce, honey, and 2 tablespoons of olive oil. Set aside.
- On a large baking sheet, toss the bell peppers and onions with salt and a drizzle of oil. Push to the right side of the baking sheet, so that the onions and peppers take up about 1/3 of the sheet.
- On the left side of the baking sheet, toss the tomatillos, jalapeño, garlic, and scallions with salt and a drizzle of oil. Push to the left to take up about 1/3 of the sheet.
- Use tongs to place the chicken thighs in the center of the baking sheet. Roast for 25 minutes, or until thighs are cooked through.
- Transfer the ingredients on the left side of the baking sheet– the roasted tomatillos, garlic, jalapeño, and scallions– to a food processor. Add in the cilantro and avocado. Blend until smooth. To thin the salsa verde, add a few spoonfuls of the juices from the pan, if desired. Transfer to a bowl and set aside until ready to serve.
- Transfer the chicken thighs to a large bowl and shred with two forks. Stir in the roasted bell peppers and onions, and then the shredded cheeses.
- Rinse and dry the baking sheet, then rub lightly with oil. Place the tortillas so half of each tortilla is hanging over the edge of the pan. Layer 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed tray.
- Top with the chicken and cheese mixture and press into an even layer. Place one tortilla in the center of the pan. Fold over the remaining tortillas so they cover up the fillings.
- Place another sheet pan on top to press the quesadilla. If the sheet pan isn’t heavy, add an oven-proof weight, such as a cast-iron skillet, on top of the sheet pan.
- Bake for 20 minutes. Remove the top sheet pan. Bake for an additional 15 minutes until the tortillas are golden. Flip the quesadilla onto a cutting board and slice into small servings. Serve warm with the avocado salsa verde.