Open Faced Chicken And Grilled Corn Quesadillas Wcilantro Lime Sour Cream Food

CHICKEN, BLACK BEAN & CORN GRILLED QUESADILLAS

Steps:

• Filling -- In a large saute pan, add the garlic, jalapeno and cook 2 minutes, then add the beans, corn, chicken, cilantro, cumin, chili powder and mix well and heat up. That is it.
• Stuff the Quesadilla -- Top one side of the quesadilla with the filling, top with cheese and fold in half (to form a half circle).
• Grill -- This can be done on a inside grill pan or outside grill, saute pan, or a 400 degree oven. Just make sure to brush the quesadilla with some oil oil to get a nice crispy golden brown quesadilla. Just a couple of minutes per side is all it takes on the grill or grill pan. Just make sure the cheese melts and the quesadilla gets golden brown. Medium heat is all you need. Each grill inside or out or saute pan is different so just cook until golden brown is all.
• Serve -- Cut the quesadilla in 2-3 slices. I just use a pizza cutter or a knife works fine. For me -- I serve over a bed of lettuce or Mexican rice, then add maybe some sour cream, salsa and always avocado slices (just my favorite). Use your favorite toppings. Fresh diced tomatoes or black olives are also very good. ENJOY!

ROASTED CORN QUESADILLAS

Steps:

• Preheat grill to high. Preheat oven to 375 degrees F.
• Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.
• Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.
• In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.
• Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas.
• Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through. Cut each into 6 pieces.
• Serve with chipotle sour cream garnished with scallions.

GRILLED CORN WITH CILANTRO LIME BUTTER

Steps:

• Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors.
• Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.

VEGGIE QUESADILLAS WITH CILANTRO SOUR CREAM

Steps:

• Chop cilantro and add to sour cream,along with curry, mix well.
• Roughly chop the bell pepper and onion and place in a large non-stick saute pan (I use my iron-skillet) that has been drizzled with 2-3 Tablespoons of olive oil,add the garlic and seasonings and cook on medium heat for 5 minutes,or until the veggies are crisp tender,tossing to coat.
• Slice mushrooms and gently tear the spinach and add to saute pan.
• Add more olive oil if needed and gently saute the vegetables until the spinach is nicely wilted,about 5 minutes.
• Remove vegetables from skillet and place in bowl.
• In same skillet that has been wiped clean with a napkin,add 2 Tablespoons of olive oil.
• Place one tortilla in skillet and add a generous amount of cheese (first),veggies,then cheese,to one half side of tortilla,like an omelet.
• Fold the empty side over the other side of tortilla and cook until cheese melts and the tortilla is nicely browned.
• Due to the fact that mine is stuffed with veggies and cheese I will flip it over once to ensure even melting and browning.
• Transfer to a plate and slice into wedges.
• Serve with Cilantro sour cream or your choice of additions (guacamole,salsa,ect--) This recipe will make 2 generously stuffed large tortilla quesadillas or 4 small.

OPEN-FACED CHICKEN AND CHEESE QUESADILLAS

Steps:

• 1. Preheat the broiler. Heat the oil in a medium skillet until hot and shimmering. Fry the tortillas, 1 at a time, until crisp and lightly browned on both sides. Drain on paper towels. Add additional oil, if needed. In the same skillet, cook the chicken breast until browned on both sides and opaque in the center, about 8 minutes total. Season with salt and pepper. Cut the chicken crosswise into thin strips. Reserve. 2. Put the tortillas on a large baking sheet and divide the cheese evenly on top. Run under the hot broiler until the cheese is melted, about 45 seconds. Remove from the oven. Arrange half of the chicken in the center of each tortilla. Top with salsa and sour cream. Garnish with a sprig of cilantro. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.