CHICKEN, CHILI, AND CHEESE QUESADILLAS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 6 to 8 servings (1 1/3 cups salsa)
Number Of Ingredients 11
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.
GREEN CHILI AND CHEESE CHICKEN
This is a super-easy weeknight recipe with Mexican flair. Server with Spanish rice, refried beans, and warm tortillas!
Provided by MELISSAINNOVA
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
- Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
- Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.
Nutrition Facts : Calories 334.4 calories, Carbohydrate 4.3 g, Cholesterol 120.2 mg, Fat 18.8 g, Fiber 0.4 g, Protein 35.4 g, SaturatedFat 9.6 g, Sodium 792.4 mg, Sugar 0.9 g
GRILLED CHICKEN BREAST STUFFED WITH GOAT CHEESE AND SMOKED CHILE CILANTRO SAUCE
An easy but impressive grilled chicken dish that will wow as your main entrée.
Provided by Bobby Flay
Categories cheese,chicken,dinner,grill,Hot and Spicy,Main,Olives,vegetables
Time 30m
Number Of Ingredients 16
Steps:
- Preheat grill. Mix together the goat cheese, olives, red pepper and thyme in a small bowl and season with salt and pepper to taste. Lay each breast out and fill with the cheese mixture. Brush the breasts with the olive oil and season with salt and pepper to taste, secure with toothpicks. Grill for 8 to 10 minutes or until golden brown and cooked through.
- In a blender, combine the poblanos, onion and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and cilantro and blend until smooth. Add the honey and season to taste with salt and pepper. Serve at room temperature.
GRILLED CHILES RELLENOS WITH CORN, GOAT CHEESE, AND CILANTRO SAU
From New Mexico Magazine, June 2013. Vegetarian Southwest grilling. Make sure you get fat chiles, preferably poblanos, as fat ones are easier to stuff.
Provided by zeldaz51
Categories Corn
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Prepare cilantro sauce. In food processor, mince cilantro and jalapeño very fine. Spoon in crema and salt, process again until well blended. Refrigerate until needed. (Sauce can be made 1 to 2 hours ahead, but after that the cilantro's vibrancy begins to fade.).
- Prepare filling, mixing together all ingredients in medium bowl. Cover and chill until needed. (Filling can be combined 1 day in advance, covered, and refrigerated.).
- Fire up grill, bring temperature to medium heat (4 to 5 seconds with hand test).
- Grill chiles uncovered 8 to 10 minutes, turning occasionally so that skin blackens and blisters all over. Place chiles briefly in plastic bag to steam as they cool.
- When chiles are cool enough to handle, peel them, wearing rubber gloves if your skin is sensitive. Slit each chile from end to end and remove any loose seeds. Don't remove seed pod or it will weaken chile walls. (Chiles can be prepared to this point a day ahead, covered, and refrigerated. Bring them back to room temperature before proceeding.).
- Stuff chiles with filling, bringing slit edges of each chile tightly back together. Spritz chiles with oil. Return chiles to grill, slit side down. Grill uncovered 5 to 7 minutes, turning once, until filling feels quite soft. Serve chiles hot with drizzle of sauce and garnish of chopped tomato.
Nutrition Facts : Calories 499.8, Fat 35.9, SaturatedFat 20, Cholesterol 93.3, Sodium 651.9, Carbohydrate 23.1, Fiber 2.9, Sugar 9.4, Protein 25.8
GRILLED CHICKEN W/GOAT CHEESE & GREEN CHILE-CILANTRO SAUCE
Steps:
- SAUCE: Combine poblanos, onions, garlic, lime juice, water, zest, honey, salt, & pepper in a blender until smooth. While motor is running, slowly drizzle in oil & blend until emulsified. Add cilantro & blend until smooth. If too thick, add a few T of cold water to thin.
GRILLED CHICKEN WITH CHILI CREAM SAUCE
A perfect summer dish for the grill. Serve with roasted corn and Savory Grilled Potatoes. Don't forget the Margaritas! From a 1991 Bon Appetit.
Provided by Lorac
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Char chiles on grill, or over gas flame, or under broiler.
- Place in paper bag for 10 minutes, then peel, seed and chop.
- In a large heavy saucepan, combine chiles, cream, onion, cilantro and garlic over medium high heat.
- Boil until reduced to thick sauce, stirring ocasionally about 5 minutes.
- Season chicken with salt and pepper and grill or broil about 5 minutes per side or until juices run clear.
- While chicken is cooking, add tomato to cream sauce and season to taste.
- To serve pour sauce over chicken and garnish with lime wedges.
CHICKEN AND GREEN CHILE ENCHILADAS WITH GOAT CHEESE CREAM SAUCE
Make and share this Chicken and Green Chile Enchiladas With Goat Cheese Cream Sauce recipe from Food.com.
Provided by AzMama17
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together 1 cup of sour cream, chicken, 1 tbsp of the goat cheese, green chilies, salt, and pepper.
- Place two corn tortillas in glass baking dish. Top with 1/3 of chicken filling, and then with some of the Monterey jack cheese. Repeat this process, ending with tortillas.
- Whisk together the remaining sour cream, half and half, and remaining goat cheese. Pour over top layer of tortillas and top with remaining Monterey jack.
- Cover with foil and bake at 350°F for 30 minutes.
Nutrition Facts : Calories 647.7, Fat 44.2, SaturatedFat 24, Cholesterol 147.1, Sodium 1055.3, Carbohydrate 29.4, Fiber 3.8, Sugar 3.9, Protein 34.5
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Estimated Reading Time 4 mins
- Mix the lime juice, olive oil, cumin, granulated garlic and salt in a medium bowl. Add the chicken and toss around to coat with the marinade. Set aside for 30 minutes while you prepare the other ingredients, or cover and refrigerate up to 3 hours ahead.
- Scoop the avocado flesh into a bowl and add the lime juice and salt. Lightly mash together with potato masher or wooden spoon. Taste for seasoning and add more lime juice and salt, if you like.
- Heat an outdoor grill to medium-high or a heavy grill pan or cast-iron skillet on the stovetop (be sure to use your exhaust fan or open a window). Oil the pan, if using. Cook the chicken, turning frequently, until browned and cooked through, about 8 minutes per side. Let the chicken rest 10 minutes, then slice or chop into thin slices or bite-size pieces.
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- In a blender or food processor, combine all of the marinade ingredients. Pour into a large zipper bag or container and add the chicken breasts, coating each well. Let the chicken marinate in the fridge for at least 30 minutes, or up to a few hours.
- Heat grill to high heat. Turn down to medium and grill chicken on each side until for 3-4 minutes. Move chicken to top rack of the grill (or turn heat to low). Continue cooking until chicken is almost done.
- Place 1 green chile on each chicken breast and top with cheese. Close lid and continue to cook until cheese is melted and chicken is cooked through. Chicken is done when a thermometer inserted into the center reaches 165° F.
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