So in preparation for the winter weather that is headed our way, we decided we would soak up as much “grill time” as humanly possible. It’s a good thing I planted all those veggies and herbs. I’m sure they will just love the snow! Just kidding, I promise to bring them inside. Good thing I was smart enough to plant them in transportable little pots. They are going to be so sad =(. I just know it. I’m surprised it’s actually taken us this long to make quesadillas. Zach and I both agreed last night as we were making them for dinner, that it’s usually our go to meal at a restaurant when we don’t know what else to order. If it just so happens that we are forced into the hands of your typical chain restaurant, then this is DEFINITELY our go to. This doesn’t happen very often though, not if we can help it. These quesadillas are all jazzed up with chipotle peppers, avocado and a delish spicy salsa. I have to warn you though, the salsa was certainly spicy! Maybe a little TOO spicy, but still de-lic-ious!
So I bought a rotisserie chicken at Sprouts the other day, thinking that I could use it in a couple of different recipes. Wasn’t that the best idea ever!? Whoever thought of this, I am your number one of fan (whoever you may be). Leftover chicken (or rotisserie chicken: same thing) is perfect for dishes like tacos, quesadillas and chicken salad. I don’t remember where I first saw this technique (if you could call it a technique) on using rotisserie chicken for some of your favorite go-to meals. I think it may have been on a cooking show or something. For some odd reason, the chicken is cheaper than buying it raw. I don’t quite understand it, but hey whatever work! I’m not complaining! What’s so great about buying chicken this way, is the crispy crispy skin. I also like to refer to this skin as “the devil.” It’s horrible how absolutely fantastic it is. Here is your forewarning however, use the chicken quickly. It’s cooked meat (obviously) so plan your meals accordingly and make them within the first couple of days of purchase. Please.
Oh and make these quesadillas while you are at it…because they are scrumptious.
Oh and skip the habanero in the salsa if you don’t enjoy spicy foods quite as much as we do. It is very spicy =). It’s a little too hot to handle for some.
We are going with another chipotle brew today because we are on quite the chipotle kick. Yesterday I went with the chipotle ale from Rogue, and today I decided to go back to where I was first introduced to chipotle brews: Mikkeller. Mikkeller’s Texas Ranger Chipotle Porter is aaaaamazing. Truly and undoubtably amazing. I know, I know I’ve paired with this beer before, but sometimes you just can’t help yourself. I can’t apologize for loving a beer so much that I have to pair it twice! It’s just that good. So go out and buy it. You will certainly not regret it. It only enhances the rich flavors in this quesadilla while the quesadilla enhances the flavor of the beer. It’s a double whammy and it’s spectacular.
So I am going to soak up this sunshine for just a little bit longer before I again go to hibernate for a couple of days. Happy Monday everyone! Only 4 and a half more days until the weekend…but whose counting…
- 3 ripe tomatoes, seeds removed and diced
- 1 habanero pepper, stem and seeds removed and finely minced
- 1/2 of a mango, cored and skins removed, diced
- 1 fresno pepper, stem and seeds removed and finely minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon freshly squeeze lime juice
- salt and pepper
- 8 flour tortilla rounds
- 2 cups mozzarella cheese, grated
- 1/2 cup parmesan cheese, grated
- 2 avocados, pitted and cubed
- 2 fully cooked boneless, skinless chicken breasts, shredded
- 3 chipotles in adobo sauce, smashed
- For the salsa, combine the tomatoes, habanero, mango, fresno, cilantro, lime juice and a dash of salt in a small bowl. Toss to combine, cover and refrigerate until ready to use.
- Preheat your grill to Medium. Assemble your quesadillas by doing the following: on one tortilla round sprinkle 1/2 cup mozzarella and a couple of tablespoons of parmesan cheese. Top the cheese with 1/2 of an avocado (cubed) and then top the avocado with 1/4 of the chicken. On another tortilla round, spread the smashed chipotles so that the entire round is slightly covered. Top the layered tortilla with the chipotle tortilla. Repeat this step for 3 more "stacks." You will have 4 when all is said and done. Grill on each side for about 4-5 minutes or until they start to crisp slightly and the cheese melts. Spray a little bit of non-stick on the stacks if you find that they are sticking to the grill.
- Serve with the habanero salsa and enjoy!
Hardware: * Sharp Knife * Cutting Board * Bowls * Fork (for smashing) * Grill or Grill Pan * Non-Stick Spray * Cheese Grater * Lime Squeezer *