Name: Copycat Chili's Quesadilla Explosion Salad
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 1/4 c. neutral oil -; 3 tbsp. fresh lime juice -; 1 tsp. chili powder -; 1/2 tsp. garlic powder -; 1/2 tsp. ground cumin -; 1/2 tsp. kosher salt -; 1/4 tsp. paprika -; 1 lb. boneless, skinless chicken breasts -; 3 tbsp. balsamic vinegar -; 2 tbsp. fresh orange juice -; 1 tbsp. Dijon mustard -; 1/2 tsp. kosher salt -; 1/4 c. neutral oil -; 1/4 red bell pepper, seeds and ribs removed, cut into 1/4" pieces (about 1/3 c.) -; 1/4 red onion, cut into 1/4" pieces (about 1/4 c.) -; 1/2 c. cooked black beans, rinsed -; 1/2 c. frozen corn kernels, thawed -; 2 tbsp. chopped fresh cilantro -; 2 tbsp. fresh lime juice -; 1 tsp. kosher salt -; 4 (8") flour tortillas -; 4 tsp. unsalted butter, softened, divided -; 1 1/2 oz. cheddar cheese, shredded (about 1/3 c.), divided -; 1 1/2 oz. Monterey Jack cheese, shredded (about 1/3 c.), divided -; 1 large head romaine lettuce, thinly sliced (about 10 c.) -; 1 c. chopped tomatoes -; 1/2 c. fresh cilantro leaves -; 1 c. shredded Mexican cheese, divided -; 1/2 c. store-bought or homemade tortilla strips -

Copycat Chili's Quesadilla Explosion Salad

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Copycat Chili's Quesadilla Explosion Salad

1. 1/4 c. neutral oil -

2. 3 tbsp. fresh lime juice -

3. 1 tsp. chili powder -

4. 1/2 tsp. garlic powder -

5. 1/2 tsp. ground cumin -

6. 1/2 tsp. kosher salt -

7. 1/4 tsp. paprika -

8. 1 lb. boneless, skinless chicken breasts -

9. 3 tbsp. balsamic vinegar -

10. 2 tbsp. fresh orange juice -

11. 1 tbsp. Dijon mustard -

12. 1/2 tsp. kosher salt -

13. 1/4 c. neutral oil -

14. 1/4 red bell pepper, seeds and ribs removed, cut into 1/4" pieces (about 1/3 c.) -

15. 1/4 red onion, cut into 1/4" pieces (about 1/4 c.) -

16. 1/2 c. cooked black beans, rinsed -

17. 1/2 c. frozen corn kernels, thawed -

18. 2 tbsp. chopped fresh cilantro -

19. 2 tbsp. fresh lime juice -

20. 1 tsp. kosher salt -

21. 4 (8") flour tortillas -

22. 4 tsp. unsalted butter, softened, divided -

23. 1 1/2 oz. cheddar cheese, shredded (about 1/3 c.), divided -

24. 1 1/2 oz. Monterey Jack cheese, shredded (about 1/3 c.), divided -

25. 1 large head romaine lettuce, thinly sliced (about 10 c.) -

26. 1 c. chopped tomatoes -

27. 1/2 c. fresh cilantro leaves -

28. 1 c. shredded Mexican cheese, divided -

29. 1/2 c. store-bought or homemade tortilla strips -

How to cook deliciously - Copycat Chili's Quesadilla Explosion Salad

1. Stage

In a large bowl or resealable bag, combine oil, lime juice, chili powder, garlic powder, cumin, salt, and paprika. Add chicken and turn to coat.

2. Stage

Cover bowl and refrigerate, turning chicken halfway through, at least 2 hours or up to 6.

3. Stage

Place a rack in center of oven; preheat to 350°. Preheat a large ovenproof skillet over medium-high heat.

4. Stage

Remove chicken from marinade, allowing excess to drip into bag. In preheated skillet, cook chicken, undisturbed, until golden brown on one side, 4 to 5 minutes. Turn and cook on second side until golden brown, about 3 minutes more.

5. Stage

Transfer to oven and roast until chicken is just cooked through and an instant-read thermometer inserted into thickest part registers 160°, about 10 minutes more. Transfer chicken to a cutting board. Let cool 10 minutes, then cut into 1/4" strips.

6. Stage

Make Ahead: Chicken can be cooked 3 days ahead. Let cool, then store in an airtight container and refrigerate.

7. Stage

In a medium bowl, whisk vinegar, orange juice, mustard, and salt until combined. While whisking, slowly stream in oil until smooth and emulsified. Refrigerate until ready to use.

8. Stage

Make Ahead: Dressing can be made 7 days ahead. Transfer to an airtight container and refrigerate.

9. Stage

In a medium bowl, toss bell pepper, onion, beans, corn, cilantro, lime juice, and salt. Cover and refrigerate until ready to use.

10. Stage

Make Ahead: Salsa can be made 3 days ahead. Transfer to an airtight container and refrigerate.

11. Stage

Preheat a medium skillet over medium heat. Spread one side of each tortilla with 1 teaspoon butter. Arrange 1 tortilla in preheated skillet buttered side down. Sprinkle with half of cheddar and half of Monterey Jack cheese. Top with a second tortilla buttered side up.

12. Stage

Cook quesadilla, undisturbed, until browned on the bottom, 1 to 2 minutes. Flip and cook until tortilla is browned and cheese is melted, 1 to 2 minutes more. Transfer quesadilla to a cutting board and cut into quarters with a sharp knife. Repeat with remaining tortillas and cheese.

13. Stage

In a large bowl, toss lettuce, tomatoes, cilantro, corn and black bean salsa, half of Mexican cheese, and three-quarters of dressing.

14. Stage

Divide lettuce mixture between plates. Top with chicken, remaining Mexican cheese, and tortilla strips. Arrange quesadilla quarters around salads. Drizzle with remaining dressing, if desired.