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Related Video: Ultimate Quesadilla
Copycat Chili's Quesadilla Explosion Salad
By Taylor Ann Spencer
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
2 - 4 serving(s)
Prep Time:
30 mins
Total Time:
3 hrs 30 mins
Cal/Serv:
1834
If salads were people, this Copycat Quesadilla Explosion Salad would be a real party animal. Surrounded by wedges of quesadilla and bursting with fajita chicken, cheese, corn and black bean salsa, and tortilla strips, this Chili’s copycat is basically a fiesta on your plate.
As a former waitress at Chili’s, I can personally testify to how MASSIVE this salad is when it’s served at the restaurant: a literal mound of lettuce, chicken, cheese, corn, beans, tomatoes, and tortilla strips, not to mention the quesadilla wedges shooting out the sides. So while this recipe makes 2 restaurant-sized salads, in reality it serves 4.
Like most copycat restaurant salads, there are a lot of different components here, but don’t let that stop you. The dressing can be made up to 1 week ahead of time, while the chicken and the salsa can be made up to 3 days in advance and stored in airtight containers in the refrigerator. The only things that really need to be done at the last minute are making the quesadillas and tossing the salad.
Since there are SO many other things going on in this recipe, we opted to buy tortilla strips rather than frying our own. But if you want to make your own (and we highly recommend it!), you can easily buy a pack of corn tortillas, slice them into thin strips, and then fry them in about 1/2" oil in a heavy pan, similar to the way we do for our favorite tortilla soup.
Made this? Let us know in the comments below.
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Ingredients
Fajita-Marinated Chicken
- 1/4 cup
neutral oil
- 3 Tbsp.
fresh lime juice
- 1 tsp.
chili powder
- 1/2 tsp.
garlic powder
- 1/2 tsp.
ground cumin
- 1/2 tsp.
kosher salt
- 1/4 tsp.
paprika
- 1 lb.
boneless, skinless chicken breasts
Citrus-Balsamic Vinaigrette
- 3 Tbsp.
balsamic vinegar
- 2 Tbsp.
fresh orange juice
- 1 Tbsp.
Dijon mustard
- 1/2 tsp.
kosher salt
- 1/4 cup
neutral oil
Corn & Black Bean Salsa
- 1/4
red bell pepper, seeds and ribs removed, cut into 1/4" pieces (about 1/3 c.)
- 1/4
red onion, cut into 1/4" pieces (about 1/4 c.)
- 1/2 cup
cooked black beans, rinsed
- 1/2 cup
frozen corn kernels, thawed
- 2 Tbsp.
chopped fresh cilantro
- 2 Tbsp.
fresh lime juice
- 1 tsp.
kosher salt
Quesadillas
- 4
(8") flour tortillas
- 4 tsp.
unsalted butter, softened, divided
- 1 1/2 oz.
cheddar cheese, shredded (about 1/3 c.), divided
- 1 1/2 oz.
Monterey Jack cheese, shredded (about 1/3 c.), divided
Salad
- 1
large head romaine lettuce, thinly sliced (about 10 c.)
- 1 cup
chopped tomatoes
- 1/2 cup
fresh cilantro leaves
- 1 cup
shredded Mexican cheese, divided
- 1/2 cup
store-bought or homemade tortilla strips
Directions
Fajita-Marinated Chicken
- Step 1In a large bowl or resealable bag, combine oil, lime juice, chili powder, garlic powder, cumin, salt, and paprika. Add chicken and turn to coat.
- Step 2Cover bowl and refrigerate, turning chicken halfway through, at least 2 hours or up to 6.
- Step 3Place a rack in center of oven; preheat to 350°. Preheat a large ovenproof skillet over medium-high heat.
- Step 4Remove chicken from marinade, allowing excess to drip into bag. In preheated skillet, cook chicken, undisturbed, until golden brown on one side, 4 to 5 minutes. Turn and cook on second side until golden brown, about 3 minutes more.
- Step 5Transfer to oven and roast until chicken is just cooked through and an instant-read thermometer inserted into thickest part registers 160°, about 10 minutes more. Transfer chicken to a cutting board. Let cool 10 minutes, then cut into 1/4" strips.
- Step 6Make Ahead: Chicken can be cooked 3 days ahead. Let cool, then store in an airtight container and refrigerate.
Citrus-Balsamic Vinaigrette
- Step 1In a medium bowl, whisk vinegar, orange juice, mustard, and salt until combined. While whisking, slowly stream in oil until smooth and emulsified. Refrigerate until ready to use.
- Step 2Make Ahead: Dressing can be made 7 days ahead. Transfer to an airtight container and refrigerate.
Corn & Black Bean Salsa
- Step 1In a medium bowl, toss bell pepper, onion, beans, corn, cilantro, lime juice, and salt. Cover and refrigerate until ready to use.
- Step 2Make Ahead: Salsa can be made 3 days ahead. Transfer to an airtight container and refrigerate.
Quesadillas
- Step 1Preheat a medium skillet over medium heat. Spread one side of each tortilla with 1 teaspoon butter. Arrange 1 tortilla in preheated skillet buttered side down. Sprinkle with half of cheddar and half of Monterey Jack cheese. Top with a second tortilla buttered side up.
- Step 2Cook quesadilla, undisturbed, until browned on the bottom, 1 to 2 minutes. Flip and cook until tortilla is browned and cheese is melted, 1 to 2 minutes more. Transfer quesadilla to a cutting board and cut into quarters with a sharp knife. Repeat with remaining tortillas and cheese.
Salad
- Step 1In a large bowl, toss lettuce, tomatoes, cilantro, corn and black bean salsa, half of Mexican cheese, and three-quarters of dressing.
- Step 2Divide lettuce mixture between plates. Top with chicken, remaining Mexican cheese, and tortilla strips. Arrange quesadilla quarters around salads. Drizzle with remaining dressing, if desired.
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