Recipes and Links

Marinated Chicken Quesadillas

            

Left: Flour tortillas                                                       Right: Corn tortillas

This marinade takes a lot of ingrediants but it is well worth the trouble.  Use it for these quesadillas, tacos, tostadas, making fajitas, or tossing on a green salad. The edaname salad in the background (right) is Tres Frijoles Fiesta Bean Salad. BHL

 

Yield: Half as many quesadillas as in your pkg of tortillas

Ingredients:

Marinade:

1 10 oz can diced tomatoes with or without green chilis, drained with liquid reserved

1 tsp oregano, preferably Mexican

2 Tbsp paprika

2 Tbsp cumin

2 Tbsp freshly squeezed lime juice

1 tsp chili powder, your choice of spiciness

1 tsp ancho chili powder (mild and sweet)

2 Tbsp Flying Olive Extra Virgin Olive Oil: Some choices are Cilantro and Roasted Onion, Garlic, Chipotle (spicy), Harissa (spicier), Baklouti Green Chili (super spicy), or Cayenne Red Chili (call the fire department) or a combination

1 cup of orange juice (about 2 oranges)

1 tsp garlic powder or 2 cloves garlic, minced

¼ cup dried cilantro leaves or 2/3 cup chopped fresh cilantro

½ tsp Salt-of-the-Earth Maya Gold* Sea Salt or regular sea salt

¼ tsp freshly ground black pepper

Filling:

2 lbs (about 2-4) chicken breasts. Slice the larger ones in ½’s or 1/3’s

1 can fat free refried beans

Slivered colored pepper strips and onions, cooked, if desired

Corn charred lightly in a skillet

Sliced black olives

Salsas, taco sauce, sour cream, guacamole, pico de gallo, or whatever toppings you like

1-2 cups shredded Monterey Jack or Mexican blend cheese or soy cheese

1 package of 8” flour tortillas (usually there are 8-10 in a package)

 

Directions:

Mix ½ the drained tomatoes and the reserved juice with the oregano, paprika, cumin, lime juice, chili powders, Flying Olive EVOO or EVOO’s, orange juice, garlic, cilantro leaves, salt, and pepper in a mixing bowl. Mix thoroughly.

Wash and pat dry the chicken breasts. Slice them, if large. Place in a zip lock bag and pour over the marinade. Flip over the bag a few times and place in the refrigerator for at least 2-4 hours.

When ready to cook the chicken, discard the marinade.   Place a skillet on the stove and add 2 tsp of the Flying Olive EVOO of Choice (or combination) in the skillet over medium-high heat. When the oil begins to shimmer, add the chicken breast pieces. Brown the first side and then flip and brown the second side. Continue cooking until the chicken is done. Place on paper towels.

When the chicken is cooled, shred it with two forks. Set aside. Prepare any additional condiments you might like in your quesadillas such as onions and peppers, charred corn, tomatoes etc. Put out the salsa, guacamole and other toppings you might like. Open the refried beans and heat on low in a saucepan.

Turn a cast iron skillet to medium high heat. When ready to construct the quesadillas, brush the sides of two tortillas with the Flying Olive EVOO Combination of Choice. When the pan is medium-hot, place the first tortilla, oiled side down, in the pan. Build the quesadilla by adding chicken, thinly sliced tomatoes, refried beans, cheese, and other desired condiments. The cheese and refried beans act like “glue” to hold the tortilla contents together. Place the second tortilla on top with the oiled side up. Press down on the tortilla. Flip when lightly toasted. Press down on the other side. When done, remove to a plate or platter and keep warm in the oven. Repeat with the remaining tortillas and fillings.

When all the tortillas are cooked, cut them into quarters (wedges). Serve with salsa, sour cream, Pico de Gallo, guacamole and other desired condiments.

Submitted by Barb L.

*Available in the Eastgate Store