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Flour Tortilla stuffed with Jack, Cheddar, and Goat Cheeses, Grilled Chicken Breast, Spinach, Salsa Fresca, and Chile Lime Adobo Sauce. Served with a Cucumber and Sour Cream Salsa.
For 4 guests
1# Chicken Breast, seasoned and grilled 1 cup Salsa Fresca ½ cup Chile Adobo Paste 2 tbsp butter 4 each 16" Flour Tortilla 1# Pepperjack cheese ½# Goat Cheese, crumbled 2 cup clean baby spinach leaves
Heat oven to 300.
Heat pan. Melt a bit of butter. Add Tortilla. Add cheeses. Meanwhile in a different pan, grill the cooked chicken and salsa together until hot. Fill the quesadilla with ¼ of chicken mixture. Squirt about 2Tbsp of adobo in qusadilla. Fold over, and remove to sheet tray in oven to keep warm. Repeat with remaining tortillas. Cut into quarters, serve with side of creamy cucumber salsa.
ADOBO (Yield – about 5 orders)
6 tbsp Lime Juice 2 tbsp red Vinegar 1/2 cups Mild Pure Chile Powder (guajillo) 1 tbsp Chopped Garlic, minced fine 1 tbsp Kosher Salt 2 tbsp Brown Sugar 2 tbsp Olive Oil 2 tsp Oregano Leaf, dried
Whisk together. Stir before using.
Creamy CUCUMBER SALSA
1 each Cucumbers, peel, diced 1/4"x 1/4" 3 each Green Onion, slice fine 1/4 cup Cilantro, rough chop 3/4 cup Sour Cream 1/2 tsp Salt 1 each pickled Jalapeno mince fine 1 tbsp brine from above
Fold all together. Allow to sit for 15 min before serving to allow flavors to meld.
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