Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 1/2 c. diced ripe mango
- 1 c. diced jicama
- 1Â 1/2 tsp finely diced red chili
- 2Â 1/2 tsp lime juice
- 1 tsp minced fresh cilantro
- 1/4 tsp finely chopped garlic
- Â Â Salt and freshly grnd pepper to taste
- 1 Tbsp. thinly sliced green onion (green part only)
- 4 med -large ears of corn
- 12 ounce well-seasoned, cooked, boneless, skinless chicken
- 2 tsp vegetable oil
- 2 Tbsp. finely minced shallot
- 1 tsp finely chopped fresh garlic
- 1/4 tsp grnd cumin
- 2 c. canned black beans, rinsed and liquid removed
- 1/2 tsp kosher salt, or possibly to taste
- Â Â Freshly grnd pepper
- Â Â Six 6 inch flour tortillas
- 2 c. grated Monterey jack cheese (8 to 9 ounces)
Инструкции
- Use smoked chicken for added depth of flavor. Pork is also a good substitute.
- To make salsa: Combine mango, jicama, chili, lime juice, cilantro and garlic
- In a bowl. Season with salt and pepper. Chill till ready to serve. Add in the green onion to the salsa just before serving, then adjust seasonings and lime juice.
- To make quesadillas: Bring a large pot of water to a boil. Blanch the corn till crisp-tender, about 3 to 5 min, then shock in ice water. Cut the kernels off, being careful not to cut too deeply into the cob. You should get about 2 c.. Set aside. Shred the chicken and set aside. Heat a medium pan over medium heat. Add in the oil and shallot; cook till soft and translucent/soft. Add in the garlic and cumin; cook 1 minute longer. Remove pan from heat and add in the corn and black beans. Season with the salt and pepper to taste.
- Place 3 tortillas on a work surface. Distribute the chicken, corn-bean mix and the grated cheese over the tortillas. Top with the remaining tortillas. Heat a griddle or possibly large skillet over medium heat. Cook each quesadilla on both sides, turning as it browns and the cheese melts. Cut each quesadilla into 4 wedges while still hot and serve topped with the Mango-Jicama Salsa.
