Chicken Quesadillas with Salsa Fresca

 

Chicken Quesadillas

16  7-8” Flour Tortillas

1 lb. Monterey Jack Cheese, shredded

4 Jalapeño Peppers, diced

1 ½ lbs Cooked Chicken, shredded

1 Red or White Onion, sliced

1 T Ancho Chile Powder

Pureed Chipotles en Adobo to taste (optional)

3 C Shredded Cabbage*

2 C Sour Cream

2 C Salsa Fresca (recipe follows)

 

Sauté onion, added shredded chicken, chile powder and pureed chipotles. 

Cover tortilla with cheese, a layer of chicken, a sprinkle of jalapeños, a layer of cheese and top with another tortilla.  Heat on griddle or grill until cheese is melted bake at 350º for 15 minutes.  Cut into four pieces.  Garnish with cabbage and sour cream. Serve with Salsa Fresca on the side. 

 

 

Salsa Fresca

4-5 Roma Tomatoes, diced

1 t Garlic, minced

½ C Red or White Onion, finely chopped

¼ C Fresh Lime Juice (1 lime)

1-2 Jalapeños, seeded and finely chopped

3 T Cilantro, coarsely chopped

1 T Olive Oil

Salt to Taste

Combine all ingredients.  Let sit 30 minutes prior to serving.  You can use a large spoon or potato masher to give a more pureed effect or leave ingredients intact for more texture. 

 

~Source: Santa Fe School of Cooking, as modified by Lois Ellen Frank (Chef, Instructor, Cook Book Author and James Beard Award Winner).

 

Patti’s Notes:

For the Chicken Quesadillas I double the recipe and used two Costco Rotisserie Chickens (breast meat only).  I used red onion. I added the lime zest as well as the juice.  I couldn’t find Pureed Chipotles en Adobo so I bought a small can of Chipotles in Adobo Sauce and pureed them in my chopper.  I used about a tablespoon of the puree.  I used half Jack Cheese and half Mexican Cheese Blend.  I didn’t use all the diced jalapeños not knowing how spicy people like their food.  I put the remaining diced jalapeños in a bowl next to the sour cream and salsa so people could add spice if needed.  To heat the quesadillas I used my Panini Press.  This worked great since it heats both sides at the same time.  I used a pizza cutter to cut the quesadillas in quarters.  Next time I'll bump up the spices a little. 

The original recipe called for the Purple Cabbage to be used as a garnish.  Lois added ¼ cup of apple cider vinegar, the juice of one lime and a big pinch of salt and made it more like a slaw.  We thought it needed a little sugar so I also added a giant pinch of sugar to mine.  Meh.  Personally, I like my own slaw recipe better. 

For the Salsa Fresca I used red onion and also added the zest of the lime in addition to the juice.   I’m not much of a fan of cilantro so I didn’t add as much as the recipe calls for.  I didn't mash it, I left it chunky.

 

Tip of the Day: I think zest adds another layer of freshness so I always use it when I’m making a recipe with lemons, limes or oranges.