El Grande Chicken Quesadillas
That's Trump
El Grande Chicken Quesadillas
That's Trump
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1 mild green chili 1/2 red pepper 1/2 yellow pepper 1 whole chicken breast, boned and skinned 1/2 teaspoon chili powder 1/2 teaspoon cumin salt and freshly ground pepper to taste 2 10-inch flour tortillas 1/3 cup grated Monterey jack cheese 1/3 cup grated jalapeño jack cheese 1/4 cup diced ripe papaya 1/4 cup guacamole, for garnish 1/4 cup sour cream, for garnish 1/4 cup chunky salsa, for garnish Directions: Roast the chili and peppers under the broiler until charred. Put in a plastic bag and let stand 10 minutes to steam. Cool, peel and dice. Season chicken with chili powder, cumin, salt and pepper. Grill chicken until just opaque throughout. Cut into thin strips. Place tortilla on medium hot grill or in skillet over medium high heat. Sprinkle with half of the cheeses, diced chili peppers, papayas and warm chicken. When cheese is melted and tortilla is lightly browned, fold tortilla in half and place in oven to keep warm. Repeat with second tortilla. Cut each quesadilla into 4 wedges. Garnish with guacamole, sour cream and salsa. Serve immediately. Serves 2. |