Red Chile Chicken and Goat Cheese Quesadilla with Creamy Cucumber Salsa

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.



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.