Grilled Chicken Quesadillas Recipe - Cooking Index
Grilled Chicken Quesadillas Recipe - Cooking Index
| 1 | Skinless boneless chicken breast | |
| 2 tablespoons | 30ml | Vegetable oil |
| 1/4 teaspoon | 1.3ml | Salt |
| 4 | Chili powder | |
| 1/4 teaspoon | 1.3ml | Ground cumin |
| 1/4 teaspoon | 1.3ml | Black pepper |
| 1 | Garlic - minced | |
| 1 | Poblano pepper | |
| 8 | Flour tortillas | |
| 2 cups | 292g / 10oz | Grated cheddar cheese |
| 1 cup | 146g / 5.1oz | Grated Monterey jack cheese |
| 1 cup | 237ml | Salsa or guacamole - optional |
[Note: the serving size (24) is the number of pieces you will get -- not necessarily how many people it will feed.]
Heat grill or broiler and cook chicken until done (approximately 5 minutes on each side). Cool to room temperature and shred into 1/4-inch pieces. Over gas burner or under broiler, place poblano pepper and char skin until black all over, rotate as necessary. Place pepper in a bag and close. After about 15 minutes remove pepper from bag and remove charred skin, seeds, and stem. Cut pepper into 1/2-inch strips. Place 4 tortillas on table and top each with 3/4 cup of cheese, a pinch of chili powder, 1/2 cup of shredded chicken and divided poblano strips. Top with remaining tortillas.
Heat an 8-inch or larger skillet -- dry, no oil -- over medium high heat. Place quesadilla, one at a time in skillet and cook until golden brown (about 1 minute) Turn over and cook another minute. Let cool slightly before cutting into 6 wedges. Serve with salsa or guacamole if desired.
From "Catering by Michael's," as part of the menu for a cocktail reception for 100 guests held at a house on Lake Michigan and hosted by the head of an insurance company. Published in Chicago Tribune Magazine 11/14/93.
[Another Note: Now that I have typed this into the database, I see that nowhere in this recipe does it tell you when to add the spices -- other than the chili powder (which was not listed in the "ingredients," originally -- I had to go back and insert that) or what to do with the vegetable oil. I assume one might mix the spices in the cooking oil and smear it over the chicken breast before grilling or broiling. Suggestions, of course, will be appreciated.
Source:
"Catering by Michael's"
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