Monday, May 7, 2012

Wolfgang Puck's BBQ Chicken Quesadilla Recipe

Wolfgang Puck's BBQ Chicken Quesadilla
*serves 4-6 

Mexican Cream Ingredients:

1 lime, juiced
1 1/2 cups sour cream
salt and pepper

Mexican Cream Directions:

In a medium-size bowl, stir together the lime juice and sour cream. Salt and pepper to taste. Cover with plastic wrap and store in refrigerator.

Fire-Roasted Tomato Salsa Ingredients:

5 Roma tomatoes
2 dried chipotle chilies (reconstitute in warm water until they are soft again, then drain)
1/2 cup fresh lime juice
1/2 cup chopped basil leaves
1/4 cup minced garlic
1/4 cup balsamic vinegar
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon cracked black pepper
1 cup olive oil

Fire-Roasted Tomato Salsa Directions:

Roast the tomatoes on a hot grill (or in a skillet) until blackened. Remove from heat and place into a large bowl. Add in the chipotles and let cool for 15 minutes. Mix in the lime juice, basil and garlic and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Pour back into the bowl and add in the vinegar, sugar, salt and pepper.Whisk in 1 cup of olive oil. Cover with plastic wrap and store in refrigerator.

Quesadilla Ingredients:

1/4 cup peanut oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon chopped cilantro leaves
1 tablespoon chopped green onion
1 teaspoon crushed red pepper
1 pound boneless, skinless chicken breast
salt and pepper
peanut oil
1 red onion, sliced
1/4 - 1/2 cup barbecue sauce
8 (8-inch) flour tortillas
1 cup shredded fontina cheese
1 cup shredded mozzarella cheese
3-4 tablespoons butter

Quesadilla Directions:

In a medium-size bowl, stir together the peanut oil, ginger, garlic, cilantro, green onion and red pepper. Add the chicken breasts, turning to coat. Cover with plastic wrap and marinate 4 hours or overnight, if possible.

Preheat oven to 350 degrees. Remove the chicken breasts from the marinade and season well with salt and pepper. Heat a skillet over medium-high heat. Add enough peanut oil to coat the bottom. Place the chicken breasts in the pan and sear both sides until golden (3 minutes per side). Tranfer to an oven-proof dish and roast in oven for 10-15 minutes. Remove from oven and let cool before cutting into 1/2 inch cubes. Set aside in bowl.

Preheat a pan. Drizzle onion slices with oil and saute until golden brown and tender. Remove from heat and set aside.

Take the cooked chicken cubes and toss with barbecue sauce until well coated. In a separate bowl, mix fontina and mozzarella cheeses.

Place 4 tortillas on a flat work surface. Evenly distribute half the cheese mixture among the four tortillas. Then spread the chicken and onions on top of the cheese. Top them with the remaining cheese and 4 tortillas.

Heat 1 tablespoon of butter in a large skillet over medium-high heat. Place 1 quesadilla in the pan and cook until golden brown (about 3 minutes) on both sides, pressing down with a spatula to seal together. Repeat with remaining quesadillas, adding butter to the pan as needed.

Place each quesadilla on a serving platter and cut into 6 wedges. Drizzle with Mexican Cream and barbecue sauce then top with the Fire-Roasted Salsa and enjoy!!

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