Chicken and Goat Cheese Quesadilla

Tortilla filled with roasted adobo chicken, mozzarella cheese, roasted peppers and onions and crumbled goat cheese

By: Andrew Aiton, Signature Chef

Prep Time: 8 hours
Cook Time: 50 to 65 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Adobo Chicken Thighs:
1/3 cup lime juice
¼ cup finely chopped chipotle peppers in adobo sauce
4 teaspoons paprika
1 ¼ pounds boneless and skinless chicken thighs
1 ¼ teaspoons Kosher salt
1 ¼ teaspoons ground black pepper

Roasted Peppers and Onions:
6 cups thinly sliced yellow onion
4 cups thinly sliced green pepper
3 ½ teaspoons salt free garlic & herb seasoning

Pico de Gallo:
5 teaspoons lime juice
1 cup diced tomatoes
1 ¾ teaspoons finely diced jalapeno pepper
2 ½ teaspoons chopped fresh cilantro
½ teaspoon ground cumin
4 teaspoons finely diced red onion
2 Tablespoons finely diced green pepper
2 ½ teaspoons olive oil
½ teaspoon chili powder
1/16 teaspoon Kosher salt

Avocado Crema:
2 teaspoons lime juice
1/3 cup light sour cream
2 Tablespoons chopped avocado
1/8 teaspoon Kosher salt
½ teaspoon ground cumin
1 teaspoon chopped jalapeno

Chicken and Goat Cheese Quesadilla:
4 (12”) whole grain flour tortillas
2 cups shredded part skim mozzarella cheese
½ cup crumbled goat cheese
¼ cup thinly sliced green onions

Allergens:

Gluten, Milk, Wheat

Nutritional Information

Directions:

To Prepare Adobo Chicken Thighs: In a stainless-steel bowl, combine lime juice, chipotle peppers and paprika for marinade. Whisk until well-blended. Pour marinade over chicken turning to evenly coat. Place in refrigerator for at least 8 hours to marinade. Drain and discard excess marinade before cooking. Spray sheet a sheet pan with cooking spray. Place marinated chicken on sheet pan. Season with salt and pepper. Roast in a 350-degree Fahrenheit oven for 30 to 40 minutes or until cooked through. Allow to rest for 15 minutes. Dice chicken.
To Prepare Roasted Peppers and Onions: Toss onions and peppers with seasoning. Lightly coat a sheet pan with cooking spray. Place seasoned onions and peppers in a single layer. Roast in a preheated 450-degree Fahrenheit oven for 20 to 25 minutes or until lightly golden. NOTE: Stir vegetables occasionally during cooking process to ensure even browning.
To Prepare Pico de Gallo: NOTE: Use gloves to handle peppers. Pepper juice can burn eyes. Wash hands thoroughly with soap and water after handling peppers. Combine all ingredients in a bowl. Mix well. Place in refrigerator until ready to use.
To Prepare Avocado Crema: Place ingredients in a food processor or blender. Process until smooth. Place in refrigerator until ready to use.
To Prepare Chicken and Goat Cheese Quesadilla: Place tortillas on a clean and flat work surface. Evenly place 1/2 cup mozzarella cheese on lower half of each tortilla. In order, top with: ½ cup diced adobo chicken thighs, ½ cup roasted peppers and onions, 2 Tbsp crumbled goat cheese. Fold upper half of tortilla over filling. Heat a sauté pan or panini press. Spray with cooking spray. Place quesadilla and cook for 3 to 4 minutes on each side or until slightly brown on both sides and cheese is melted. Cut each quesadilla into 4 equal triangles. Fan triangles onto service plate, points facing to center of plate. Garnish triangles with 1 Tbsp green onions. Serve with 1/2 cup pico de gallo and 2 Tbsp avocado crema. Enjoy immediately.