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Рецепт Chicken And Vegetable Quesadillas
by Global Cookbook

Chicken And Vegetable Quesadillas
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Ингредиенты

  • 2 x boneless skinless chicken breast halves grilled or possibly broiled
  • 1/3 c. extra virgin olive oil
  • 3 Tbsp. lime juice
  • 1 Tbsp. minced jalapeno pepper
  • 1 Tbsp. fresh minced cilantro
  • 1/2 tsp salt
  • 4 x Roma tomatoes
  • 1 lrg red bell pepper
  • 1 x poblano chile
  • 2 Tbsp. fresh minced cilantro
  • 2 Tbsp. minced scallion
  • 1 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
  • 8 lrg flour tortillas - (abt 8" to 9" dia)
  • 2 c. grated Monterey jack cheese Extra extra virgin olive oil for oiling skillet Lowfat sour cream for garnish Cilantro sprigs for garnish

Инструкции

  1. Slice cooked, grilled chicken breasts into thin strips.
  2. In a glass bowl combine extra virgin olive oil, lime juice, jalapeno, cilantro and salt. Add in chicken strips, toss to coat thoroughly and cover with plastic wrap. Chill for about 1 hour to marinate.
  3. To make salsa: 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 min till skin blackens and peels away from tomato. Repeat with red bell pepper and poblano chile. If you haven"t got a gas cooktop, place Roma tomatoes on broiler tray directly under pre-heated broiler. Turn several times till skins are blackened and peeling. Repeat with red bell pepper and poblano chile.
  4. Peel, core, seed and dice tomatoes, red bell pepper and chile and stir together in a medium bowl with cilantro, scallions and 1 Tbsp. extra virgin olive oil. Season to taste with salt and freshly grnd black pepper.
  5. To assemble quesadillas: With a slotted spoon remove chicken mix from marinade and place in a clean bowl. Throw away excess marinating liquid. Place one tortilla in base of lightly oiled, large, heavy skillet set over medium heat.
  6. Sprinkle about 1/4 c. Monterey Jack cheese over surface of tortilla. Top with about one fourth of salsa mix and marinated chicken mix. Top with another 1/4 c. cheese and another tortilla.
  7. With a flat metal spatula press down firmly on quesadilla in pan to help the cheese to heat and the filling to stick together. Cook for about 1 1/2 to 2 min. Carefully flip over entire quesadilla and cook other side, pressing down with spatula for about 1 1/2 to 2 min.
  8. The tortillas should be golden and cheese should be melted. Adjust heat under pan if tortilla is getting too brown. Remove from skillet; keep hot on baking sheet in a low oven. Repeat with remaining tortillas and filling to make 4 quesadillas.
  9. Cut each quesadilla into 4 wedges; arrange on a warm plate (4 wedges for an entree, 1 or possibly 2 wedges for an appetizer). Top each serving with a small dollop of lowfat sour cream and a sprig of cilantro.
  10. This recipe yields 4 quesadillas (4 entree servings or possibly 8 appetizer servings).
  11. Comments: Southwestern flavors abound in this quesadilla recipe. The chunky salsa gets a rich, smoky flavor by roasting the tomatoes and peppers. These quesadillas are perfect for an entree or possibly sliced into smaller portions, make great appetizers.
  12. Wine Recommendation: Believe it or possibly not I like to drink slightly chilled red wine with a spicy, smoky dish like these quesadillas. I love Bonny Doon"s Ca" del Solo, Woodbridge reds from California, or possibly some of the inexpensive Australian Cabernet Sauvignon/Shiraz blends from growers like Rosemount Estate and Penfolds. Place them in the refrigerator for half an hour before you serve them.