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Ingredientes
- 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
Direcciones
- Slice cooked, grilled chicken breasts into thin strips.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- This recipe yields 4 quesadillas (4 entree servings or possibly 8 appetizer servings).
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 4 servings | |
| Calories 420 | |
| Calories from Fat 318 | 76% |
| Total Fat 35.63g | 45% |
| Saturated Fat 13.37g | 53% |
| Trans Fat 0.01g | |
| Cholesterol 64mg | 21% |
| Sodium 614mg | 26% |
| Potassium 337mg | 10% |
| Total Carbs 5.89g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.49g | 2% |
| Protein 20.12g | 32% |
