GRILLED CHICKEN QUESADILLAS (Mexican Quesadilla recipe)
Ingredients:
1 whole chicken breast, boneless and skinless
2 tablespoon vegetable oil
1/4 teaspoon salt
4 pinches chili powder
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 clove garlic, minced
1 poblano chile
8 (6-inch) flour tortillas
2 cups grated Cheddar cheese (mild or sharp)
1 cup grated Chihuahua cheese or Monterey jack cheese
1 cup 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 (approx. 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.
B-man
