Thursday, March 1, 2012

Grilled Chicken and Corn Quesadillas

Servings:  4
  • 1 Tbsp. canola oil
  • 1 large red onion, chopped (about 2 cups)
  • 1 cup corn kernels (fresh or frozen)
  • 3 garlic cloves, minced
  • 2 boneless chicken breast halves, grilled and torn into strips
  • 1 tsp. ground cumin
  • 1 tsp. chile powder
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 4 (8-inch) flour tortillas
  • 4 ounces thinly sliced Monterey Jack or cheddar cheese
  • 3 ounces crumbled goat cheese
  • 1/4 cup chopped cilantro
  • 1/4 cup sour cream
  • 1/2 cup salsa

  1. To prepare chicken filling:  Heat oil in large skillet over medium heat.  Saute onions and corn for 5 minutes.  Add garlic.  Cook 1 minute.  Stir in chicken, cumin, chile powder, oregano, salt and pepper.  Remove from heat.
  2. To assemble:  Place tortillas on work surface.  Layer one-fourth of sliced cheese on half of each tortilla.  Top with chicken filling, goat cheese and cilantro, dividing evenly.  Fold tortillas closed.  Press lightly to seal.
  3. To cook:  Heat oven to 200°.  Heat medium saute pan over medium heat.  Cook quesadillas, 1 at a time, 4 to 5 minutes per side or until cheese is melted and tortilla is crisp.  Place finished quesadilla on cookie sheet in oven to keep warm.
  4. To serve:  Slice each quesadilla in half.  Plate with 1 Tablespoon sour cream and 2 Tablespoons salsa.

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