Chicken And Vegetable Quesadillas

Recipe Ingredients

2		Boneless skinless chicken breast halves - grilled or broiled
		Marinade
1/3 cup	78ml	Olive oil
3 tablespoons	45ml	Lime juice
1 tablespoon	15ml	Chopped jalapeño pepper
1 tablespoon	15ml	Fresh chopped cilantro
1/2 teaspoon	2.5ml	Salt
		Roasted Tomato and Pepper Salsa
4		Roma tomatoes
1		Red bell pepper (large)
1		Poblano chile
2 tablespoons	30ml	Fresh chopped cilantro
2 tablespoons	30ml	Chopped scallion
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
		Assembly
8		Flour tortillas - (abt 8" to 9" dia) (large)
2 cups	292g / 10oz	Grated Monterey jack cheese
		Extra olive oil - for oiling skillet
		Sour cream - for garnish
		Cilantro sprigs - for garnish

Recipe Instructions

Slice cooked, grilled chicken breasts into thin strips.

In a glass bowl combine olive oil, lime juice, jalapeño, cilantro and salt. Add chicken strips, toss to coat thoroughly and cover with plastic wrap. Refrigerate for about 1 hour to marinate.

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 minutes until 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 until skins are blackened and peeling. Repeat with red bell pepper and poblano chile.

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. Season to taste with salt and freshly ground black pepper.

To assemble quesadillas: With a slotted spoon remove chicken mixture from marinade and place in a clean bowl. Discard excess marinating liquid. Place one tortilla in base of lightly oiled, large, heavy skillet set over medium heat.

Sprinkle about 1/4 cup Monterey Jack cheese over surface of tortilla. Top with about one fourth of salsa mixture and marinated chicken mixture. Top with another 1/4 cup cheese and another tortilla.

With a flat metal spatula press down firmly on quesadilla in pan to help the cheese to melt and the filling to stick together. Cook for about 1 1/2 to 2 minutes. Carefully flip over entire quesadilla and cook other side, pressing down with spatula for about 1 1/2 to 2 minutes.

The tortillas should be golden brown and cheese should be melted. Adjust heat under pan if tortilla is getting too brown. Remove from skillet; keep warm on baking sheet in a low oven. Repeat with remaining tortillas and filling to make 4 quesadillas.

Cut each quesadilla into 4 wedges; arrange on a hot plate (4 wedges for an entree, 1 or 2 wedges for an appetizer). Top each serving with a small dollop of sour cream and a sprig of cilantro.

This recipe yields 4 quesadillas (4 entree servings or 8 appetizer servings).

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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