QUESADILLAS CON POLLO EN SALSA VERDE

1. Boil the chicken with 2 garlic cloves, salt, bay leaves, and 1/4 an onion. It should take 20-25 minutes depending on the size. Reserve 1/2 cup of broth for the salsa.
2. Once cooked, remove, let it cool down, and shred.
3. Roast the tomatillos, 1/4 onion, 3 garlic cloves, and serrano peppers using your preferred method (air fry at 390° F for 10 minutes with a light coat of avocado oil spray)
4. Once roasted, let the poblano pepper “sweat” for 10 minutes in the air fryer or in a bag.
5. Remove the skin of the poblano pepper and remove the seeds and stem.
6. Add the roasted vegetables to a blender with a handful of cilantro, 1/2 cup chicken broth, and seasonings to taste.
7. Lightly grease a pan avocado oil spray and add in the salsa. Let it simmer for 5 minutes.
8. Add in the shredded chicken. Let it simmer on low heat for 10 minutes.
9. ONE SERVING: warm 4 tortillas up for 30 seconds on each side.
10. Add 14 grams of fat free cheese on each tortilla.
11. Divide 5.5 ounces of chicken between the 4 tortillas.
12. Fold and cook on a comal (lightly greased is optional) for 1-2 minutes on each side or until they are golden brown.
13. Enjoy as is or add sides/toppings of choice.