FOUR-CHEESE CHICKEN QUESADILLA RECIPE

Four-Cheese Chicken Quesadilla Recipe image

This recipe was created when I entered a local competition, which called for a southwestern appetizer as the theme. I experimented with several different cheese combinations as well as various toppings for the quesadilla. Happy to report this recipe won top prize of $15,000! Keep in mind, there is a lot of prep work for the...

Provided by Stephanie Berwick

Time 2h10m

Number Of Ingredients 34

Ingredients

1 small dried chipotle pepper - rehydrated then chopped
1 corn - grilled then removed from cob
1/2 red bell pepper
1 poblano pepper - chopped
1/2 c scallions - chopped
1/2 can(s) black beans - drained & rinsed
1/3 c fresh cilantro - chopped
4 9-inch whole wheat tortillas
1 lb free range chicken - marinated, grilled and chopped
3 limes for chicken marinade
1 zest of 1 lime for chicken marinade
salt and pepper for chicken marinade
1 c parrano: aged cow's milk from holland
1 c canestrato: sheep's milk from the puglia region in italy
1 c barber's vintage cheddar: aged a min of 2 years from england
1 c brie tour de maze: french double crème brie. easiest to shred when slightly frozen
4 avacados- peeled and smashed
2 roma tomatoes - diced
1 jalapenos - chopped small (2 if spicy is good)
1/2 green bell pepper - minced
2 limes - squeezed
1 Tbsp fresh cilantro - chopped
1/3 yellow onion - chopped
3 tsp cumin
2 tsp paprika
salt and pepper
1 c sour cream (or greek yogurt)
2 Tbsp cumin
2 limes - squeezed
2 tsp freshly ground pepper
chopped scallions for garnish
1/2 pineapple - chopped in large chunks
1/2 c sriracha sauce
1/3 c agave nectar or honey

Steps:

1. Quesadilla 1. Marinate chicken overnight in fresh lime juice, zest, salt and pepper 2. Shred all 4 cheeses then combine together and set aside 3. Grill the marinated chicken until cooked through, approximately 7-8 minutes 4. Grill the corn with husk about 10 minutes 5. Grill Poblano pepper lightly, about 2-3 minutes 6. Remove the Poblano pepper skins then chop and set aside 7. Slice the grilled marinated chicken into small strips, about ½ inch thick and 1-inch long, set aside 8. Remove the corn husks from the cob then strip the corn from cob and set aside 9. Chop chipotle pepper, bell pepper, and scallions. Combine in 1 bowl and set aside 10. Chop cilantro and set aside 11. Heat a medium-size skillet with 2 tablespoons coconut oil 12. Combine black beans, chipotle pepper, bell pepper, and scallions in skillet over medium heat. Cook 2-3 minutes, until bell peppers become slightly translucent 13. Add corn, Poblano pepper and chicken to skillet - just to re-heat ingredients, approximately 1 minute 14. Preheat another skillet, flat-top grill, or gas/charcoal grill to medium heat 15. To assemble and cook each quesadilla: a. place one tortilla on the skillet or grill b. Add approximately 1 cup of combined shredded cheese to 1 half of side of tortilla c. Add cooked ingredients plus a pinch of cilantro to other half or side of tortilla d. Cook on each side approximately 2-3 minutes, cheese should be melted and light grill marks on the outside of the tortilla
2. Guacamole Combine all ingredients in a bowl and mix/mash until creamy consistency (or less if lumpy consistency is desired)
3. Sour Cream Cumin Sauce Add all ingredients, except scallions, in a bowl and mix until combined. Garnish with scallions
4. Pineapple Sriracha Sauce Add all ingredients to a blender or food processor and mix until smooth texture. Sauce can be inserted into a squeeze bottle for garnishment on quesadilla
5. To Serve 1. Cut quesadillas in quarters 2. Place 2 quarters on a plate 3. Add dollop of guacamole to center of plate 4. Place 1 tablespoon Sour Cream Cumin Sauce on each quesadilla quarter 5. Squeeze lines of Pineapple Sriarcha Sauce across entire plate