Dans Baja Chicken Food

BAJA GRILLED CHICKEN QUESADILLAS

Baja Grilled Chicken Quesadillas image

Put a fresh Baja-style twist on your next batch of quesadillas by filling them with grilled corn, marinated chicken breasts and melty cheese.

Provided by My Food and Family

Categories Home

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1/2 tsp. ground cumin
2 small boneless skinless chicken breasts (1/2 lb.), pounded to 1/2-inch thickness
1 ear corn on the cob, husks and silk removed
1/4 cup pico de gallo
4 flour tortillas (6 inch)
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses

Steps:

Heat grill to medium heat.
Mix dressing and cumin until blended; pour over chicken in shallow dish. Turn to evenly coat both sides of each breast. Refrigerate 15 min. to marinate. Meanwhile, grill corn 15 min. or until tender, turning occasionally.
Remove corn from grill; set aside to cool. Remove chicken from marinade; discard marinade. Grill chicken 5 min. on each side or until done (165ºF).
Cut chicken into thin strips, then cut kernels off corn. Combine corn and pico de gallo.
Top tortillas with corn mixture, cheese and chicken; fold in half. Grill 1 to 2 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.

Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 21 g

BAJA CHICKEN

Baja Chicken image

This is my version of a recipe that was used at our Mexican station at work. Originally it included peeled and diced tomatoes, oranges and limes. I reworked it to save labor and time.

Provided by j13jdp

Categories Chicken Thigh & Leg

Time P1DT1h

Yield 1/2 Cup, 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup vegetable oil
1/4 cup orange juice
1 lime, juice of
1 lemon, juice of
1 cup tomato puree
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
1/8 teaspoon cinnamon
1/8 teaspoon garlic powder
1/8 teaspoon jalapeno powder (if not available use crushed red pepper)
1 lb boneless chicken thighs

Steps:

mix all ingredients except chicken in a bowl.
add chicken and let marinate 24 - 48 hours.
take chicken out of marinade and place in a 9x13 baking dish.
bake uncovered in a 425 degree F oven for 30 minutes.
cover and bake at 325 degrees F for 30 more minutes.
while still warm place in a mixer and slowly beat with paddle to shred or shred by hand when cool enough to do so.
serve over rice or wrapped in a tortilla.
Alternate cooking method using a grill.
reserve 1/3 of marinade.
mix chicken into the rest of marinade.
marinate 24 - 48 hours.
cook the chicken on a grill until outside is slightly blackened.
put in a 9x13 pan
add the reserved marinade.
cover and bake at 325 degrees F for 30 minutes.
shred as described above.

Nutrition Facts : Calories 345.1, Fat 29.9, SaturatedFat 5.6, Cholesterol 63.6, Sodium 119, Carbohydrate 6.2, Fiber 0.9, Sugar 3.2, Protein 13.9

BAJAN CHICKEN

Bajan Chicken image

Provided by Tyler Florence

Categories main-dish

Time 5h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 (4-pound) chicken, cut into 10 pieces
1 tablespoon whole allspice
1 teaspoon whole black peppercorns
1/2 cinnamon stick
1 medium onion, chopped
2 red bell peppers, chopped
4 scallions, chopped
2 cloves garlic, chopped
1 scotch bonnet or habanero pepper
4 fresh thyme sprigs
1/4 cup fresh lime juice, about 5 limes
1/4 cup extra-virgin olive oil, plus 3 tablespoons for frying
1/2 stick unsalted butter, softened
Kosher salt
Cilantro leaves, for garnish

Steps:

Rinse and dry the chicken pieces and put them into a shallow glass dish.
Put the allspice, peppercorns, and cinnamon stick into a spice grinder and grind to a powder. To a full sized blender add the onion, peppers, scallions, garlic, scotch bonnet, thyme, lime juice, olive oil, butter, and ground spices. Blend to a puree; add some water if it is too thick. Pour this over the chicken, cover, and refrigerate for at least 4 hours or overnight. Remove the chicken from the refrigerator 1/2 hour before you cook it.
Heat the oven to 375 degrees F.
Put the remaining 3 tablespoons oil in a large, oven-proof saute pan over medium-high heat. Remove the chicken from the marinade and season it with salt. Brown the chicken on both sides, then place the pan in the oven and roast until the chicken is cooked through, about 20 minutes. Serve garnished with cilantro leaves.