Spicy Chicken / Chorizo & Goat Cheese Quesadillas 🌞

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Spicy Chicken, Eggplant, & Grilled Red Onion Quesadilla


Quesadilla fillings should be thin, so pound the chicken and slice the
vegetables no more than a quarter of an inch thick. Instead of the sour cream,
you could garnish this quesadilla with Tomatillo Salsa.

MARINADE:

1/2 cup Chicken Stock or water
2 jalapeños, sliced
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
2 tablespoons olive oil
4 chicken tenderloins or 8 ounces skinless and boneless chicken breast, pounded thin
4 crosswise slices red onion, 1/4 inch thick
4 lengthwise slices eggplant, unpeeled, 1/4 inch thick
Three 6-inch flour tortillas, or 8-inch tortillas cut to size
1/4 cup grated Monterey Jack
1/4 cup grated white cheddar
Salt and freshly ground pepper
3 tablespoons sour cream

1. In a blender or processor, combine the marinade ingredients and blend until
smooth. Place the chicken in a nonreactive pan or bowl, pour the
marinade over it, cover, and refrigerate for 4 hours.

2. Prepare a charcoal fire and let it burn down to embers, or preheat the
broiler. Preheat the oven to 450° F.

3. Remove the chicken from the marinade and discard the marinade.
Grill the chicken 2 to 3 minutes on each side, or until cooked through. Grill the
onion slices 2 minutes on each side andthe eggplant 1 ½ minutes on each side.
Set aside.

4. Place 2 tortillas on an ungreased baking sheet. Spread half the cheeses,
chicken, eggplant, and onion on each and season to taste with salt and
pepper. Stack the 2 layers and cover with the remaining tortilla. May be
prepared ahead up to this point and refrigerated. Bake for 8 to 12 minutes,
or until the tortillas are slightly crisp and the cheese has melted.

5. Cut into quarters and serve hot, garnished with sour cream.

Makes 4 first-course servings

from Bobby Flay's "Bold American Food"
https://www.goodreads.com/book/show/405534.Bobby_Flay_s_Bold_American_Food

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Chorizo & Goat Cheese Quesadilla with Tomatillo Salsa

This combination of tomatillos and chorizo, a spicy pork sausage
popular in Southwest cooking, is surprisingly subtle.

Three 6-inch flour tortillas, or 8-inch tortillas cut to size
¼ cup crumbled domestic goat cheese
¼ cup grated Monterey Jack
4 ounces chorizo
Salt and freshly ground pepper
½ cup Tomatillo Salsa, or to taste*


1. In a skillet over medium-high heat, cook the chorizo for 10 to
12 minutes. Peel and slice thin.

2. Preheat the oven to 450° F.3. Place 2 tortillas on an ungreased
baking sheet. Spread half the cheeses and chorizo on each and
season to taste with salt and pepper. Stack the 2 layers
and cover with the remaining tortilla.

3. May be prepared to this point up to 4 hours ahead, covered,
and refrigerated. Bake for 8 to 12 minutes, or until the tortillas
are slightly crisp and the cheese has melted.

4. Cut into quarters and serve hot, garnished with tomatillo salsa.
Serve extra salsa in a bowl in the center of the table.

Makes 4 first-course servings

*Tomatillo Salsa

8 medium tomatillos, husked and coarsely chopped
1 tablespoon finely diced red onion
½ tablespoon minced jalapeño
2 tablespoons fresh lime juice
2 tablespoons coarsely chopped cilantro
1 tablespoon olive oil
1 teaspoon Money
Salt and freshly ground pepper
Combine the tomatillos, onion,jalapeño, lime juice,
cilantro, olive oil, and honey in a bowl.
Season to taste with salt and pepper.
Refrigerate, covered, for up to 1 day. Bring to room
temperature before serving. Makes about 1 ½ cups

from Bobby Flay's "Bold American Food"
https://www.goodreads.com/book/show/405534.Bobby_Flay_s_Bold_American_Food

Light and spicy food is great on a hot day!