Chicken and Goat Cheese Quesadilla
The recipe Chicken and Goat Cheese Quesadill This recipe from My Recipes requires jalapeño peppers, salt, cilantro, and flour tortillas. To use up the extravirgin olive oil you could follow this main course with the Meyer Lemon Polenta Cake with Winter Fruit Compote as a dessert. It works well as a Mexican hor d'oeuvre. If you like this recipe, you might also like recipes such as Peach, Goat Cheese, and Caramelized Onion Quesadilla, Mango, Black Bean & Goat Cheese Quesadilla, and Grilled Corn, Onion, and Whipped Cilantro Goat Cheese Quesadilla.
Instructions
Combine first 5 ingredients in a blender or food processor; process until smooth.
Place chicken in a zip-top plastic bag.
Add broth mixture. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
Remove chicken from bag; discard marinade.
Sprinkle chicken with salt and pepper.
Place chicken and onion on grill rack coated with cooking spray. Grill onion 3 minutes on each side or until onions are browned. Grill chicken 6 minutes on each side or until done. Cool 5 minutes.
Cut chicken into very thin slices.
Place 1 tortilla on a baking sheet coated with cooking spray.
Sprinkle with 3 tablespoons cheese, half of chicken, half of onion, and 1 1/2 teaspoons cilantro. Top with 1 tortilla.
Sprinkle with remaining 3 tablespoons cheese, chicken, onion, and 1 1/2 teaspoons cilantro. Top with remaining tortilla. Coat tortilla with cooking spray.
Bake at 400 for 15 minutes or until lightly browned.
Cut into 4 wedges. Top each serving with 1 teaspoon sour cream.
Garnish with cilantro sprigs and serve with lime wedges, if desired.