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random musings

September 8, 2011

Yummy Chicken Quesadillas

This is my take on the recipe posted by The Foodie Bride, which was inspired by a recipe that can be found elsewhere.

Modifications:

  • We only have a charcoal grill. Sorry, but I'm not [cleaning and] firing up that sucker for two ears of corn. And its been raining for 10hrs straight. blearch. Instead the corn was cooked on the stove [in a regular skillet]
  • The bf is opposed to anything remotely spicy. So sweet peppers instead of poblano. On the plus side the pepper came via the farmers market. nom nom

Ingredients:
  • 2 ears corn
  • 1 sweet pepper (green)
  • olive oil, butter
  • splash of balsamic vinegar
  • 1 cup monterey jack cheese, shredded
  • sour cream and plain yogurt, for serving
  • cilantro
  • 3 chicken breast halves, approx 1.25 lbs (includes extra chicken for dinner salad the next day)
  • 1/4 c flour
  • 1 tsp each: salt, pepper, garlic powder, onion powder, coriander
  • 1/2 tsp chili powder

Method:

To cook the corn I followed directions from this site for two ears of corn. I then repeated the method for my sweet pepper. Why? Because I've roasted over my (gas) elements before and find the process a little too labor intensive for a quick meal, am too cheap to buy the jarred stuff and still want the roasted flavor. So there. I did follow the recommendation to marinate overnight in vinegar, though.

To cook the chicken breasts, I followed this method which is inspired from Joy of Cooking. Instead of pounding chicken into submission, I simply butterflied the breast (less messy). The flour was mixed with salt, pepper, onion powder, garlic powder, chili powder, and coriander.

To assemble: first shred chicken. Add equal amounts chicken, corn, peppers and cheese to 1/2 of tortilla. Sprinkle with freshly chopped cilantro. Fold in half and place in preheated nonstick skillet (for extra tastiness, brush tortilla or skillet with a little bit of butter). Flip the tortilla over once it's nice and brown.

Serve warm with toppings of your choice


Timeline:

Corn and peppers were cooked Saturday morning, while I was puttering around the house, picking up clutter and the like. If you need a way to motivate quick clean, this step is ideal because you will get better caramelization with less-frequent stirring. How's that for wonders? Clean home and yummy food?? count me in! Total time was 30 min, including prep and clean up and ~15 min of down time for other things [coffee... blogging...snuggling... cleaning...]

Saturday evening, while making dinner, I cooked the chicken too. Then I stuck it in the fridge. Easy-peasy.

Sunday dinner, we assembled and "grilled" the quesadillas on the stove. For fewer dirty dishes, this step could be done on an actual grill. Honestly, the hardest part of this was shredding chicken. Enjoy!

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