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Colorado-Style Green Chili with Quesadilla Strips

Taking a page from French Onion Soup, this hearty chili verde is topped with cheesy tortilla goodness.

50 mins
8 Serving(s)
Colorado-Style Green Chili with Quesadilla Strips


  • 1 tsp. ground cumin
  • 4 Schnucks 6 inch flour tortillas
  • 2 cups Schnucks shredded Mexican-style cheese of choice
  • 1 1/2 cups chopped fresh spinach
  • 2 tbsp. chopped fresh cilantro, plus more to serve
  • 2 tsp. lime juice
  • sour cream, to serve (if desired)
  • 12 oz. fresh tomatillos, husked
  • 2 tbsp. Schnucks olive oil
  • 1 1/2 lb. boneless pork shoulder roast, trimmed of fat and cut into 3/4 inch pieces
  • 1 large onion, chopped
  • 1 (15 oz.) can white beans, drained and rinsed
  • 1 (14.5 oz.) can Schnucks chicken broth
  • 1 (4 oz.) can diced green chiles
  • 2 tsp. minced garlic


  1. Preheat broiler. Spread tomatillos onto a sheet pan and broil 5–8 minutes, turning occasionally, until blistered and charred on all sides. Cool completely, transfer to a food processor and mix until smooth.
  2. Heat oil in a large pot over medium-high heat. Add pork and onion to pot and cook until browned. Stir in beans, broth, chiles, garlic, cumin and the tomatillo purée. Bring to a boil, reduce heat and simmer, covered, 30–40 minutes or until pork is tender.
  3. Meanwhile, heat a large skillet over medium heat. Place one tortilla on the skillet and top with 1 cup cheese and another tortilla. Cook about 5 minutes or until cheese is melted and tortillas are golden brown, turning once halfway through. Repeat with remaining tortillas and cheese. Cut into strips.
  4. Just before serving, stir spinach, cilantro and lime juice into chili. Serve with quesadilla strips, additional cilantro and sour cream, if desired.

Nutrition Facts

557 Calories Per ServingFat: 33gSaturated Fat: 13gCholesterol: 120mgSodium: 733mgCarbohydrates: 25gFiber: 4gSugars: 4gProtein: 39g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe