Chicken and Vegetable Quesadillas |
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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 4 |
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Southwestern flavors abound in this quesadilla recipe. The chunky salsa gets a rich, smoky flavor by roasting the tomatoes abd peppers. These are perfect as an entree and sliced in smaller portions an excellent appetizer! This is a Wolfgang Puck recipe and it tastes great, to say the least. Ingredients:
2 boneless chicken breast halves, grilled or 2 broiled boneless chicken breast halves |
8 large flour tortillas (about 8 to 9 inches diameter) |
2 cups grated monterey jack cheese or 2 cups sharp grated monterey jack cheese |
olive oil, for saute pan |
sour cream and fresh cilantro stem, for garnish |
1/3 cup olive oil |
3 tablespoons lime juice |
1 -2 tablespoon chopped jalapeno pepper |
1 tablespoon chopped fresh cilantro |
1/2 teaspoon salt |
4 roma tomatoes |
1 large red bell pepper |
1 poblano chile |
2 tablespoons chopped fresh cilantro |
2 tablespoons chopped scallions |
1 tablespoon olive oil |
salt |
fresh ground black pepper |
Directions:
1. PREPARE THE CHICKEN:.
2. Slice cooked, grilled chicken breasts into thin strips.
3. In a glass bowl combine olive oil, lime juice, jalapeno, cilantro and salt.
4. Add chicken strips, toss to coat thoroughly and cover with plastic wrap.
5. Refrigerate for about 1 hour to marinade.
6. TO MAKE SALSA:.
7. Working with one Roma tomato at a time, hold over open gas flame with a long handled carving fork, turning constantly for about 1 to 2 minutes until skin blackens and peels away from tomato.
8. Repeat with red bell pepper and poblano chile.
9. If you haven’t got a gas cooktop, place Roma tomatoes on broiler tray directly under pre-heated broiler.
10. Turn several times until skins are blackened and peeling.
11. Repeat with red bell pepper and poblano chile.
12. Peel, core, seed and dice tomatoes, red bell pepper and chile and stir together in a medium bowl with cilantro, scallions and 1 tablespoon olive oil.
13. Season to taste with salt and freshly ground black pepper.
14. TO ASSEMBLE QUESADILLAS:.
15. With a slotted spoon remove chicken mixture from marinade and place in a clean bowl.
16. Discard excess marinading liquid.
17. Place one tortilla in base of lightly oiled, large, heavy skillet set over medium heat.
18. Sprinkle about 1/4 cup Monterey Jack cheese over surface of tortilla.
19. Top with about one fourth of salsa mixture and marinated chicken mixture. Top with another 1/4 cup cheese and another tortilla.
20. With a flat metal spatula press down firmly on quesadilla in pan to help the cheese to melt and the filling to stick together.
21. Cook for about 1 1/2 to 2 minutes.
22. Carefully flip over entire quesadilla and cook other side, pressing down with spatula for about 1 1/2 to 2 minutes.
23. The tortillas should be golden brown and cheese should be melted.
24. Adjust heat under pan if tortilla is getting too brown.
25. Remove from skillet; keep warm on baking sheet in a low oven.
26. Repeat with remaining tortillas and filling to make 4 quesadillas.
27. PRESENTATION:.
28. Cut each quesadilla into 4 wedges; arrange on a hot plate (4 wedges for an entree, 1 or 2 wedges for an appetizer).
29. Top each serving with a small dollop of sour cream and a sprig of cilantro.
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