Tuesday, April 22, 2014

Chicken Quesadillas with Fresh Corn Salsa and Chipotle Crema

I know it's still April, but when I saw sweet corn for sale in the produce department that actually looked decent, I had to pick some up for my sweet corn salsa. Instead of having the salsa with tortilla chips, I decided to scoop it into a quesadilla with pepper jack cheese. And because I love spicy food, I took it a step further and made a chipotle crema to go on top. If you aren't the biggest fan of hot food, just serve these with plain sour cream.

These quesadillas are delicious and super balanced (4 food groups!), making them great family meal.


1. In a medium bowl, combine salsa ingredients. Season with salt and pepper and set aside.



2. In a large skillet, heat olive oil over medium-high heat. Add diced chicken and cook until no longer pink, about 4-5 minutes, stirring occasionally. Add taco sauce and stir to combine. Transfer chicken to a bowl.


3. In a blender, process chipotle peppers and sour cream for 30 seconds. Transfer to a small bowl.


4. Coat a griddle with nonstick spray (or a large skillet). Place 2 tortillas on the griddle and top with a sprinkle of cheese, followed by a scoop of chicken, a scoop of salsa and another sprinkle of cheese. Top each with another tortilla and spray tops with more cooking spray.



5. Turn heat to medium-high and cook quesadillas for 2-3 minutes per side, or until golden brown and cheese and is melted. Transfer quesadillas to a platter and make the remaining 2 quesadillas.

6. Cut each quesadilla into quarters and serve with a side of chipotle crema for dipping.

Chicken Quesadillas with Fresh Corn Salsa and Chipotle Crema
Serves 4-6

All you need:
Salsa 
1 1/2 cups sweet corn (from 3 cobs)
1/2 red pepper, diced
1/4 red onion, diced
1/4 bunch fresh cilantro, chopped
Juice of 2 limes

1 tablespoon olive oil
1 pound chicken breast tenderloins, diced
2 tablespoons taco sauce

2 canned chipotle peppers in adobo sauce
1/2 cup light sour cream

8 oz. shredded pepper jack cheese
8 (8-inch) multigrain tortillas
Salt and pepper, to taste
Nonstick cooking spray

All you do:
1. In a medium bowl, combine salsa ingredients. Season with salt and pepper and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add diced chicken and cook until no longer pink, about 4-5 minutes, stirring occasionally. Add taco sauce and stir to combine. Transfer chicken to a bowl.
3. In a blender, process chipotle peppers and sour cream for 30 seconds. Transfer to a small bowl.
4. Coat a griddle with nonstick spray (or a large skillet). Place 2 tortillas on the griddle and top with a sprinkle of cheese, followed by a scoop of chicken, a scoop of salsa and another sprinkle of cheese. Top each with another tortilla and spray tops with more cooking spray.
5. Turn heat to medium-high and cook quesadillas for 2-3 minutes per side, or until golden brown and cheese and is melted. Transfer quesadillas to a platter and make the remaining 2 quesadillas.
6. Cut each quesadilla into quarters and serve with a side of chipotle crema for dipping.

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