Chicken Quesadillas - CD Recipes -
Cooking District Recipes

Chicken Quesadillas

Great for an Hors d'oeuvre size either with duck, chicken, lobster beef or additional vegetables. Freeze individually wrapped for weeks, defrost overnight, then brown on a flat top or plancha with vegetable oil. Works great with sour cream, salsa vert or avocado cream.
Categories: Appetizers, Mexican, Poultry
Step 1
4 qt • Smoked Chicken
2.5 lb • Onion • julienne
5 whole • Red Peppers • julienne
5 whole • Yellow Peppers • julienne
5 whole • Green Peppers • julienne
2 qt • Shredded Pepper Jack Cheese
1 tbsp • Cumin
1 bunch • Cilantro • chopped
• 12 Inch Tortillas
Saute Onions and Peppers till soft. Add Salt and Pepper, let cool. Mix chicken, onion, peppers, cheese, cumin and cilantro. Puree in Robot Coupe.

Spread Black Bean Puree (see step 2) on 12" Tortilla, place chicken mixture in the front 1/3 of the tortilla. Begin to roll by folding over flattening each roll carefully to make a tight flattened log shape. Sear on a griddle or plancha, until golden brown, cool slightly and cut into desired shape.
Step 2
can • Black Beans #10 CAN • rinsed
1 whole • Onion • chopped
Cumin to taste • ground
Chili powder to taste

Saute chopped onion, add in cumin and chili powder, fold in black bean warm.


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