Chicken and Fig Smoky Quesadilla |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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This recipe won the Grand Prize 2006 Cook Like a Califorinian Chicken Recipe Contest, from the California Poultry Federation. Ingredients:
10 -12 chicken tenders |
olive oil, as needed |
2 chipotle peppers or 2 jalapeno peppers, diced |
8 -10 dried figs, diced |
1/2 cup finely chopped walnuts |
2 cups monterey jack cheese (shredded) |
8 large flour tortillas (8-10) |
avocado, for garnish |
chopped cilantro, for garnish |
sour cream, for dipping sauce |
ranch dressing, for dipping sauce |
Directions:
1. Heat olive oil in a 12-inch pan over medium-high heat.
2. Add chicken tenders and sauté until cooked through, about 5-6 minutes.
3. Remove from pan and thinly slice.
4. In medium bowl, combine sliced chicken, chiles, figs and walnuts.
5. To assemble and cook one quesadilla, spray non-stick spray in a medium-heat 10-inch or larger skillet.
6. Lay flour tortilla in pan and spread on one half of the tortilla one quarter cup cheese.
7. Top with chicken mixture; fold tortilla in half.
8. Cook until tortilla is browned on bottom. With large spatula, gently flip and brown remaining side until cheese is melted. Repeat process 7 more times with remaining tortillas and chicken mixture.
9. To serve, cut each quesadilla into 4 pieces. Arrange on platter.
10. Garnish with avocado slices and chopped cilantro.
11. Serve with sour cream and ranch dressing.
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