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Chipotle Chicken Sheet Pan Quesadilla with Avocado Salsa Verde
Ingredients
  • 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 ½ cups diced bell pepper
  • ½ cup diced white onion
  • 12 ounces tomatillos, about 6 to 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 ½ pounds shredded Mexican-blend cheeses (I use queso quesadilla and cheddar)
  • 8 to 10 burrito-sized flour tortillas
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