Chicken and Goat Cheese Quesadilla

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

1
Combine first 5 ingredients in a blender or food processor; process until smooth.
Equipment you will use
Food ProcessorFood Processor
BlenderBlender
2
Place chicken in a zip-top plastic bag.
Ingredients you will need
Whole ChickenWhole Chicken
Equipment you will use
Ziploc BagsZiploc Bags
3
Add broth mixture. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
Ingredients you will need
BrothBroth
4
Preheat grill.
Equipment you will use
GrillGrill
5
Remove chicken from bag; discard marinade.
Ingredients you will need
MarinadeMarinade
Whole ChickenWhole Chicken
6
Sprinkle chicken with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
7
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.
Ingredients you will need
Cooking SprayCooking Spray
Whole ChickenWhole Chicken
OnionOnion
Equipment you will use
GrillGrill
8
Cut chicken into very thin slices.
Ingredients you will need
Whole ChickenWhole Chicken
9
Preheat oven to 40
Equipment you will use
OvenOven
10
Place 1 tortilla on a baking sheet coated with cooking spray.
Ingredients you will need
Cooking SprayCooking Spray
TortillaTortilla
Equipment you will use
Baking SheetBaking Sheet
11
Sprinkle with 3 tablespoons cheese, half of chicken, half of onion, and 1 1/2 teaspoons cilantro. Top with 1 tortilla.
Ingredients you will need
CilantroCilantro
TortillaTortilla
Whole ChickenWhole Chicken
CheeseCheese
OnionOnion
12
Sprinkle with remaining 3 tablespoons cheese, chicken, onion, and 1 1/2 teaspoons cilantro. Top with remaining tortilla. Coat tortilla with cooking spray.
Ingredients you will need
Cooking SprayCooking Spray
CilantroCilantro
TortillaTortilla
Whole ChickenWhole Chicken
CheeseCheese
OnionOnion
13
Bake at 400 for 15 minutes or until lightly browned.
Equipment you will use
OvenOven
14
Let stand 5 minutes.
15
Cut into 4 wedges. Top each serving with 1 teaspoon sour cream.
Ingredients you will need
Sour CreamSour Cream
16
Garnish with cilantro sprigs and serve with lime wedges, if desired.
Ingredients you will need
Lime WedgeLime Wedge
CilantroCilantro

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The EnRoute Winery Les Pommiers Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.
EnRoute Winery Les Pommiers Pinot Noir
EnRoute Winery Les Pommiers Pinot Noir
A fragrant dried rose petal and berry potpourri flow a lush, juicy entry. Darker raspberry preserves and blackberry flavors fill the midpalate, with clove and forest floor accents showing through to the finish. This wine is opulent and silky from start to end, with lovely fruit and spice notes that linger on the palate.
DifficultyHard
Ready In45 m.
Servings4
Health Score9
Magazine