Chicken and Napolitos Quesadillas |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Served at the Tequilla Bar at Bally's in Las Vegas. Ingredients:
2 teaspoons vegetable oil |
3 ounces pre- cooked chicken breasts, mixed sizes |
2 ounces green peppers, cut in 1/4 inch strips |
2 ounces tomatoes, diced |
1/2 ounce cilantro, coarsely chopped |
12 inches flour tortillas |
6 ounces monterey jack and cheddar cheese blend, shredded |
1 lb roma tomato, seeded and cored, diced into 1/4 inch pieces |
1/2 cup minced white onion |
1 scallion, minced |
2 serrano peppers or 1 jalapeno, minced |
1/4 teaspoon oregano |
1/4 cup cilantro, coarsely chopped |
1 teaspoon lime juice |
1/2 teaspoon canola oil |
1/8 teaspoon cumin powder |
1/4 teaspoon sea salt |
Directions:
1. Use one teaspoon of the oil to lightly oil the grill or large skillet. Add precooked chicken pieces, Napolitos (green peppers can be used instead), tomatoes, and cilantro. Cook for two minutes stirring constantly and set aside.
2. Wipe the griddle then add the other teaspoon of vegetable oil and spread to coat the surface. Place the tortilla on the grill. Top with shredded cheese and cook for one minute or until cheese starts to melt.
3. Add the chicken mix and fold the tortilla. Cut the tortilla in four pie shaped pieces. Serve with spicy Pico de Gallo, guacamole, sour cream and lemon wedges.
4. For the sauce combine all ingredients in a deep bowl and refrigerate for at least one hour or overnight to mix flavors. Sauce YIELDS 2 1/2 cups.
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