Chicken And Brie Quesadillas With Chipotle Salsa Food

CHIPOTLE CHICKEN QUESADILLAS

Steps:

• In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and cook 1 minute more. Stir in the chipotle peppers and tomatoes. Cook until most of the liquid from the tomatoes has evaporated and the mixture is thickened, stirring often, about 20 minutes. Stir in the scallions, honey, chicken, salt and cilantro. Keep warm.
• Heat a sauté pan over medium heat and spray lightly with nonstick cooking spray. Lay a tortilla in the pan and heat until hot to the touch but not crisp (air pockets may form). Flip the tortilla over, then sprinkle ⅔ cup of the cheese evenly overtop, being careful to keep it off the pan. Spread a generous ½ cup of the chicken mixture over half of the tortilla. When the cheese is mostly melted, fold the tortilla over to cover the filling and form a half-moon shape. Cook until the tortilla is crisp and golden and the cheese is melted, adjusting the heat as necessary, a few minutes per side. Repeat with the remaining tortillas. Let the quesadillas rest a few minutes to allow the filling to set, then cut into wedges. Serve with sour cream and lime wedges, if desired.
• Note: If you have a large griddle, use that to make the quesadillas so you can make a few at a time. Also, be sure to serve your quesadillas hot of the pan (or off the griddle), otherwise, they'll get soggy and the cheese will harden. If this does happen, you can pop them in a 350 F degree oven to heat them up, but they won't be as crisp and gooey as they are fresh. The chicken mixture can be made up to 2 days ahead, cooled, covered, and refrigerated.
• Note: The nutritional information does not include the optional ingredients.
• Freezer-Friendly Instructions: The cooked quesadillas can be frozen for up to 3 months. After defrosting in the refrigerator, reheat them, wrapped in foil, in a 325°F oven until hot, 20 - 30 minutes.

CHICKEN, CHILI, AND CHEESE QUESADILLAS

Steps:

• Lay 6 tortillas on the work surface, and divide the cheese, jalapenos and chicken among the tortillas. (It's best to leave about an inch border on the edge of the tortilla uncovered to allow for the spread of the melting cheese.) Top with remaining tortillas and press gently to seal. Melt 1 tablespoon butter in a small skillet. Carefully place a quesadilla in the skillet and fry, turning once, until golden and little bubbles appear on both sides, 4 to 5 minutes in all. Repeat with the remaining quesadillas, wiping out the pan between batches if the butter burns.
• While the quesadillas cook, make the salsa: Halve the tomatoes and grate them on the largest holes of a box grater into a bowl, discarding the skins. Grate the onion into the tomato and stir in the cilantro, hot sauce and salt, to taste.
• Cut quesadillas into 4 wedges with a pizza wheel or knife and serve with the salsa and avocado.

CHICKEN AND BRIE QUESADILLAS WITH CHIPOTLE SALSA

Steps:

• Stir together first 6 ingredients, with 1/4 cup green onions, and 1/4 cup cilantro.
• Let stand 1 hour.
• Stir together remaining green onions, cilantro, chicken and green chiles.
• Arrange 4 tortillas on a large baking sheet greased with cooking spray.
• Top evenly with cheese, chicken mixture, and remaining tortillas, pressing down slightly.
• Bake at 425ºF for 8 to 10 minutes or until cheese melts.
• Cut into wedges, and serve immediately with salsa.
• Freeze remaining chipotle chiles in adobo sauce, if desired.

CHIPOTLE CHICKEN QUESADILLAS WITH SMASHED WHITE BEANS, CORN SALSA, TOMATO WATERMELON SALSA AND WATERMELON MINT DRINK

Steps:

• For the chipotle chicken: Heat the vegetable oil in a large cast-iron pan over medium heat. Add the onions and saute until golden brown, about 5 minutes. Stir in the garlic. Add the cider vinegar, adobo sauce, molasses, coriander and chipotle peppers and stir until incorporated. Stir in the chicken and thyme, season with salt and pepper, remove from the heat and set aside.
• For the smashed white beans: Heat the olive oil in a saute pan over medium heat. Add the garlic and onions and cook until tender and translucent, about 5 minutes. Add the sage, stir to incorporate and add the white beans. Cook together until the beans are warmed. Remove from the heat and smash with a potato masher or fork. Season with chipotle chili powder, salt and pepper and set aside.
• For the corn salsa: Preheat the grill to medium-high heat.
• Place the corn on the grill and cook until the corn is tender and charred, 8 to10 minutes. Cut the kernels off the cobs and place in a bowl. Add the olive oil, jalapeno, red peppers, cucumber, cilantro and red onion. Season with salt and pepper, toss and set aside.
• For the tomato watermelon salsa: Place the watermelon, cilantro, tomatoes, green onions, lime zest and lime juice in a bowl. Season with salt and pepper, toss and set aside.
• For the watermelon mint drink: Place 1/2 cup water and 1/2 cup sugar in a small pot, bring to a boil and remove from the heat. Add the mint to the pot, allow to sit and infuse syrup for about 15 minutes. Allow the syrup to cool. Strain and discard the mint. Place the mint syrup in the fridge until cold.
• Place half the watermelon in a blender with the lime juice and simple syrup. Puree and pour over a fine strainer into a large pitcher. Repeat with the remaining chopped watermelon and place in the fridge until chilled.
• Place the remaining 2 tablespoons sugar on a plate. Rim the tops of glasses with a lime wedge and press into the sugar to garnish. Place the ice cubes and watermelon mint drink in the glasses, garnish with lime quarters and enjoy!
• To assemble the chipotle chicken quesadillas: Heat the olive oil in a cast-iron pan or large saute pan over medium heat. Place desired combinations of smashed white beans, chipotle chicken and cheeses on half of a tortilla. Fold the tortilla over and place in the heated pan. Cook until crispy and golden, about 5 minutes, then flip and repeat on the other side. Remove from the pan and enjoy with tomato watermelon salsa, corn salsa and watermelon mint drink.

BBQ CHICKEN QUESADILLAS

Steps:

• Combine the peanut oil, ginger, garlic, cilantro, green onion, and red pepper. Add the chicken and marinate in the refrigerator overnight. Remove the chicken from the marinade and season with salt and pepper.
• Preheat the oven to 350 degrees F.
• Heat a large ovenproof saute pan over medium-high heat. When the pan is hot, add enough peanut oil to coat the bottom of the pan. Add the chicken and sear on both sides. Place the pan in the oven and roast until cooked through, about 10 to 15 minutes. Remove from the oven, cool slightly, and dice into 1/2-inch pieces.
• Preheat a grill or grill pan. Drizzle the onion slices with oil and place on the grill. Cook until the onions are soft, about 4 minutes per side. Remove from the grill.
• Place the chicken into a bowl and add barbecue sauce, to taste. Place 4 tortillas on a flat surface. In a separate bowl, mix the fontina and mozzarella cheese. Place some of the cheese mixture on each tortilla. Top with some of the chicken and grilled onions. Top each with another tortilla.
• Heat a large saute pan over medium-high heat. Add 1 tablespoon of the butter and cook until it is foamy. Add 1 quesadilla and cook until golden brown on both sides, about 3 minutes per side. Repeat with the remaining quesadillas, adding more butter as necessary.
• Cut each quesadilla into 6 pieces. Top with Mexican Cream and Tomato Salsa.
• Combine all of the ingredients. Refrigerate until needed.
• Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Reserve.

CHIPOTLE CHICKEN QUESADILLAS

Steps:

• Heat 1 tbsp oil in large, heavy skillet over medium-high heat. Add onion and serrano chile; cook, stirring occasionally, until soft and lightly browned, about 5 minutes. Add garlic and stir-fry 1 minute. Sprinkle with a pinch of salt and pepper. Transfer to a medium bowl and wipe skillet clean with a paper towel.
• Chope chipotle chile; place in a small bowl with adobo sauce and mash with fork. Add to onion mixture in bowl; add chicken and toss. Season to taste with salt and pepper.
• Place a tortilla on a cutting board and spread with 1 cup chicken mixture. Top with 1/2 cup cheese and another tortilla. Repeat with remaining ingredients.
• With paper towel, lightly oil skillet and place over medium-high heat until it is very hot but not smoking. Cook quesadillas one at a time, turning over once, until cheese is melted, 4-5 minutes total.
• Transfer with spatula to cutting board; cover with aluminum to keep warm. Cut the quesadillas into quarters - serve with your choice of accompaniments (source cream, salsa, etc).