Corn Quesadillas with Chicken, Goat Cheese and Green Spicy Salsa
Omit goat cheese and add in more Monterey Jack for a more kid-friendly version. Serve with some hot brown or white rice. Serve as an appetizer or a main course.
Quesadillas:
About 1 ½ cups (or 6-ounces) crumbled goat cheese
1 cup (or 4 ounces) shredded Monterey Jack cheese
1/2 cup of cooked shredded chicken
1 (15-ounce) can black beans, rinsed and drained well
¼ cup chopped fresh cilantro
½ to 1 tablespoon chili powder (depending on taste)
½ Pablano pepper, diced well (optional)
10 (8-inch) gluten-free corn tortillas (Check label for allergens)
Olive oil, for brushing baking sheet
Salsa:
2-3 medium sized tomatoes, diced
¼ cup diced Vidalia (or other sweet) onion
1 garlic clove, minced
2 teaspoons fresh lime juice
1 teaspoon olive oil
2 tablespoon minced fresh cilantro
½ of Pablano pepper, diced well (optional)
Salt & pepper, to taste
Preheat oven to 350°. Combine the cheeses, chicken, beans, cilantro and chili powder in a medium bowl. Spread the mixture evenly onto each of 5 tortillas, leaving a 1/2-inch around the edges. Sprinkle tops with the diced Pablano peppers, if desired. Top each with another tortilla, pressing gently to secure.
Place quesadillas on a baking sheet lightly coated with olive oil, and cover with foil. Bake at 350° for 25 minutes or until cheese melts.
While the quesadillas are cooking, prepare the salsa by chopping and dicing the required ingredients. Toss together in a small bowl, and refrigerate until the quesadillas are done baking.
Garnish the quesadillas with additional cilantro sprigs if desired, and serve with salsa on the side.
Serves 4-5.
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