Chicken Layered Quesadilla

Chicken Layered Quesadilla
Adapted from

Serves: 4

2 (8 oz) chicken breasts
1 cup lime juice
5 cloves garlic, minced
2 teaspoons salt
2 teaspoons chili powder
1/4 teaspoon pepper

5 oven roasted tomatoes, chopped
1 chipotle pepper, seeded
1 clove garlic, minced
2 tablespoon chopped basil
2 teaspoons vegetable oil
1/2 teaspoon salt

4 large flour tortillas
2 marinated and baked chicken breasts (as per recipe above)
Salsa (as per recipe above)
1/2 cup grilled onions
1/4 cup diced red peppers
1/4 cup grilled corn kernels
3/4 cup apple smoked cheddar cheese (or other smoked cheese)

Preheat oven to 375 degrees

Chicken: Mix together lime juice, garlic, salt, chili powder and pepper. Place marinade and chicken breasts in re-sealable bag, and refrigerate for at least 2 hours. Bake chicken breasts on foil lined baking sheet at 475 degrees, for 20 – 25 minutes or until juices run clear. Cool, and cut into 1-inch cubes.

Salsa: In a bowl stir together tomatoes, chipotle, garlic, basil, oil and salt.

Assembly: Place one tortilla on a baking sheet top with half the cooked chicken, half the onions, ½ cup salsa and ¼ cup of cheese.

Lay another tortilla on top, spoon on ½ cup salsa, red peppers, grilled corn, cilantro and ¼ cup cheese, place another layer of tortilla on top and repeat with chicken layer. And top with remaining tortilla.

Place a baking sheet on top of assembled quesadilla and bake for 10-15 minutes or until heated through and cheese is melted. Cut into wedges. Serve with sour cream and grilled limes for garnish.

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