Grilled Chicken Quesadillas with Papaya
These are easy to make, and they can be Grilled Outside on the BBQ or inside on a Ribbed Cast Iron or other Ribbed Pan.
The Fruit I use is either Mango or Papaya, most of the time it's Mango, can usually get them 2 for $1 in season.
Makes 2 full size Quesadillas or 6 to 8 Wedges.
1/2 tsp. Chili Powder (pure powder, not seasoned)
1/2 tsp. Cumin Seed, lightly toasted then ground.
1 whole Chicken Breast ( fresh).
Kosher or Sea Salt & Fresh Ground Pepper
2 Flour Tortillas (~10 inches)
1/3 Cup Monterey Jack Cheese, Grated
1/3 Cup Monterey Pepper-Jack Cheese, Grated
1 Anaheim Chili Roasted, Peeled, Seeded and Diced (or buy a small can of Whole Anaheim or New Mexico such as Hatch Chili's at Market)
1 Red Bell Pepper, Roasted, Peeled, Seeded and Diced (or buy a small container already roasted at the market)
1/4 to 1/3 Cup Diced Ripe Papaya or Mango
FOR GARNISH; 1/4 Cup each, Guacamole, Sour Cream, Chunky Salsa Fresca of choice, and a few sprigs of Cilantro.
** Prepare Inside or Outside Grill
** In small bowl, mix well the Chili Powder and Cumin, and Season the Chicken Breast well on all sides, then salt * Pepper to taste.
** Grill or Broil the Breast until just Opaque throughout, and let rest a minute or two
** Dice Chicken into 1/2 inch Cubes.
** Place each Tortilla on a hot Grill or in a skillet over medium High Heat, and divide the Cheese evenly over each Tortilla
** Sprinkle the Chopped Anaheim and Red Bell Pepper evenly over the Cheese, then sprinkle evenly with the Warm Chicken Cubes and the Papaya (or Mango).
** When Cheese is evenly melted, Fold over the Quesadilla and serve OR cut quesadilla into wedges and serve.
** Serve with the Garnishes of Guacamole, Sour Cream, Salsa and a few sprigs of Cilantro.
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