Smoky Chicken and Pepper Quesadilla

Smoky Chicken and Pepper Quesadillas

Ingredients:
2 chicken breasts, sliced in half lengthwise and then pounded thin (about 1lb)
3 large flour quesadilla shells
1 (12oz) bag of Chihuahua cheese
3 roasted red peppers from the jar, diced
1 tsp chipotle pepper seasonings

2 tsp taco seasoning

salt and pepper

1 can of black beans, rinsed and drained

1 TBSP chipotles in adobo, minced
1 TBSP canola oil

2 TBSP butter
Sour cream (with a splash of lime), salsa, and cilantro for garnish if desired


Directions:
1. Heat 1 TBSP canola oil in a large sauté pan. Season chicken with taco seasoning, salt, pepper and chipotle seasoning. Add chicken to pan and cook for 3-4 minutes per side. Remove chicken 

 - you can make the chicken ahead of time and store in the fridge for dinner.

2. To that same pan, add red pepper pieces, chipotles in adobo and black beans to the pan and lower heat to low.  Toss for just 2-3 minutes, add a pinch of salt and then turn off the heat.  

3. Heat up a 2-burner flat top griddle on medium, rub with butter. Place two large tortillas down, spread a handful of cheese on one side of the tortilla. Add chicken and peppers and beans. Then add another handful of cheese. Pull the shell over the top to make a half moon and press it down. Now you have room to add the third quesadilla, repeat the same steps for building. 

4. Keep quesadilla on skillet for at least 3-4 minutes per side to get crispy.  Press down periodically. You want to slightly crisp the tortilla and make it firm to make some texture for your quesadilla.

 
6. Transfer quesadilla to cutting board and let cool for 2 minutes.  When you cut the quesadilla it should make a slight crisp noise.

 
7. Serve in triangles with any garnish you like.




I like this recipe with a Malbec.  The quesadillas are smoky and flavorful, not spicy. This Malbec is also a little smoky but very robust.  Enjoy!
Ayllu
Malbec, 2011
Mendoz, Argentina


~Julianne