"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

Rachael Ray Every Day

Gallery

Credit: Photography by Joseph De Leo

Recipe Summary

Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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