Tomatillo Chicken Quesadillas Recipe

Ingredients (10)

• 2 cups homemade or store-bought low sodium chicken stock
• 1 bunch cilantro (1 cup leaves, stems reserved), rinsed, divided
• 1 pound boneless, skinless, chicken breasts or thighs, trimmed of visible fat
• 10 ounces (about 5 or 6 small) fresh tomatillos, husks removed, washed, quartered
• 1 small red onion, coarsely chopped (about 1/2 cup)
• 2 jalapeno peppers, quartered
• 2 teaspoons juice from 1 large lime
• Kosher salt
• 8 large flour tortillas
• 8 ounces Monterey Jack cheese, shredded