Quesadilla Suizas

"I love a good enchilada Suiza dish, so I’m adapting those flavors to a delicious and cheesy quesadilla—with Swiss, of course." – Rachael Ray
quesadilla suizas

Recipe by Rachael Ray

  • 4 to 6Servings


  • 6 tomatillos, husked and rinsed
  • 1 Vidalia onion, peeled and cut into 6 wedges
  • 1 poblano chile
  • 1 large jalapeño
  • Natural olive oil cooking spray
  • Salt and pepper
  • 1/4 cup (a small handful) fresh cilantro or parsley
  • 1 lime, zested (about 1 tsp.) and juiced (about 2 tbsp.)
  • 2 cloves garlic, crushed
  • 1 tbsp. agave syrup or honey
  • 1 tsp. ground cumin
  • 8 flour tortillas
  • 3 cups mixed shredded Swiss cheese and Monterey jack
  • 1 rotisserie chicken—meat shredded, skin and bones discarded
  • 1/2 red onion, chopped
  • Pickled jalapeño slices
  • Crema or sour cream, for serving


1. Preheat the broiler. Arrange the tomatillos, onion and chiles on a baking sheet. Spray with cooking spray; season with salt and pepper. Broil, turning often with tongs, until charred all over. Peel and stem the chiles. Place the chiles, tomatillos and onion in a food processor; add the cilantro, lime zest and juice, garlic, agave and cumin. Process the salsa until coarsely chopped. Transfer to a bowl; season.

2. Heat a large skillet or griddle over medium to medium-high. Spray the pan and, working in batches, cook 1 or 2 tortillas, depending on the pan size, until lightly golden, 30 to 60 seconds; flip and top each with one-eighth of the cheese, chicken, red onion and pickled jalapeño. Fold over and cook, flipping occasionally, until the tortilla is golden and the cheese melts, about 3 minutes. Cut into wedges and top with the salsa and crema.