Chicken Milanese Quesadilla

These delicious quesadillas are filled with chicken breast cutlets marinated in HERDEZ® Tomatillo Verde Cooking Sauce and topped of with a zesty citrus tequila cream and HERDEZ® Salsa Verde on the side.


  • 6 (1-pound)

    chicken breast cutlets, pounded ¼-inch thin

  • 1 (12-ounce) jar

    HERDEZ® Tomatillo Verde Cooking Sauce, divided

  • 2/3 cup

    vegetable oil, divided

  • 1 1/2 cups

    chopped sweet onion

  • 1 1/2 cups

    chopped Anaheim chiles

  • 2 1/2 teaspoons

    kosher salt, divided

  • 1 teaspoon

    pepper, divided

  • 1 cup

    all-purpose flour

  • 1/2 teaspoon

    dried oregano leaves

  • 1/2 teaspoon


  • 2

    large eggs

  • 8

    medium size flour tortillas

  • 12 ounces

    queso fresco, cut into ¼-inch thick slices

  • For Citrus Tequila Cream:

  • 1 cup

    sour cream

  • 1

    lime, zest and juice

  • 1 tablespoon


  • 1/4 teaspoon

    teaspoon kosher salt 

  • Pinch of pepper

Print Recipe



  1. Place chicken breast cutlets into resealable plastic food storage bag with ½ cup HERDEZ® Tomatillo Verde Cooking Sauce. Place in refrigerator to marinate about 30 minutes.

  2. Place large skillet over medium heat. Add 2 tablespoons vegetable oil, onions, Anaheim chiles, ¼ teaspoon salt and a pinch of pepper. Stir to combine. Cook 10 minutes. Add remaining ½ cup HERDEZ® Tomatillo Verde Cooking Sauce to pan. Reduce heat to low and simmer 10 minutes. Remove from heat. Spoon mixture into bowl with juices and set aside. Wipe inside of pan with paper towel and set aside for use again.

  3. Using 3 wide shallow bowls, add flour, ½ teaspoon salt and ¼ teaspoon pepper to first bowl. To second bowl, add breadcrumbs, ½ teaspoon salt, oregano, paprika and ¼ teaspoon pepper. In third bowl, whisk eggs.

  4. Remove chicken from marinade. Discard marinade. Dredge chicken lightly in flour, then dip in egg mixture and lastly into seasoned breadcrumb mixture.

  5. Place skillet over medium heat. Add ¼ cup oil to skillet. Once oil is hot, cook 2 chicken cutlets 4 minutes per side or until golden brown. Remove from heat and set aside until all chicken is cooked. Cut each cooked cutlet in half and set aside.

  6. Heat oven to 400°F.

  7. To assemble quesadillas, take one flour tortilla, place long strip of queso fresco on one side. Top it with a tablespoon of onion and pepper mixture, then a piece of chicken Milanese, another tablespoon of onion and pepper mixture and lastly another strip of queso freso, fold in half. Repeat with remaining ingredients. 

  8. Place quesadillas on greased aluminum lined baking sheet. Brush the tops with 3 tablespoons oil. Bake 12 to 15 minutes or until golden and cheese is melted.

  9. For Citrus Tequila Cream, place all ingredients in bowl and whisk to combine.

  10. To serve, cut warm quesadillas in half, place on serving platter and drizzle with HERDEZ® Tomatillo Verde Cooking Sauce. Serve with a bowl of Citrus Tequila Cream and a bowl of HERDEZ® Salsa Verde.


DOÑA MARÍA® Mole Original

Our most popular sauce is inspired by flavors from Central Mexico.

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