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Receta Quesadillas With Mango Jicama Salsa
by Global Cookbook

Quesadillas With Mango Jicama Salsa
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Ingredientes

  • 1/2 c. diced ripe mango
  • 1 c. diced jicama
  • 1 1/2 tsp finely diced red chili
  • 2 1/2 tsp lime juice
  • 1 tsp minced fresh cilantro
  • 1/4 tsp finely chopped garlic
  •     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
  •     Freshly grnd pepper
  •     Six 6 inch flour tortillas
  • 2 c. grated Monterey jack cheese (8 to 9 ounces)

Direcciones

  1. Use smoked chicken for added depth of flavor. Pork is also a good substitute.
  2. To make salsa: Combine mango, jicama, chili, lime juice, cilantro and garlic
  3. 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.
  4. 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.
  5. 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.