Nathan's Chunky Chicken Quesadilla

Name: Nathan's Chunky Chicken Quesadilla
Prep time: 21 min
Cook time: 21 min
Total time: 21 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons cayenne pepper; 532 milliliters cooked and sliced chicken or veggie chicken; 1 Granny Smith apple, diced; 1 Tbsp lemon juice; 30 milliliters molasses; 237 milliliters peanut butter; 1 red onion, diced; 0 teaspoons salt; 473 milliliters shredded Cheddar; 4 servings Sour cream, for garnish; 1 teaspoon soy sauce; 0 teaspoons sugar; 4 larges whole-wheat tortillas; 177 milliliters hot water

You can never have too many hor d'oeuvre recipes, so give Nathan's Chunky Chicken Quesadillan a try. This recipe covers 31% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 925 calories, 45g of protein, and 65g of fat per serving. This recipe serves 4. Head to the store and pick up water, molasses, cream, and a few other things to make it today. To use up the molasses you could follow this main course with the Molasses Cookie Mix as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Preheat grill or grill pan.

Equipment you will use

Grill Pan

Grill

Place tortillas on a cutting board. On half of each tortilla place the cheese, apple, onion, and chicken. Fold the top half of the tortilla over and place on the grill. Grill for 2 to 3 minutes on each side until the cheese has melted and the filling is warm.

Ingredients you will need

Tortilla

Whole Chicken

Cheese

Apple

Onion

Equipment you will use

Cutting Board

Grill

Cut each quesadilla into 4 triangles.

Garnish with Peanut Sauce and sour cream.

Ingredients you will need

Peanut Sauce

Sour Cream

In a mixing bowl, whisk together all ingredients until smooth. Store leftover peanut sauce in an airtight container in the refrigerator for up to 1 week.

Ingredients you will need

Peanut Sauce

Equipment you will use

Mixing Bowl

Whisk

Equipment

Ingredients

Servings:

0teaspoons

cayenne pepper 532milliliters

cooked and sliced chicken or veggie chicken 1

Granny Smith apple, diced 1Tbsp

lemon juice 30milliliters

molasses 237milliliters

peanut butter 1

red onion, diced 0teaspoons

salt 473milliliters

shredded Cheddar 4servings

Sour cream, for garnish 1teaspoon

soy sauce 0teaspoons

sugar 4larges

whole-wheat tortillas 177milliliters

hot water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. 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. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.

Willamette Valley Vineyards Whole Cluster Rose of Pinot Noir

Bright pink in color with aromas of juicy strawberry, cherry, tropical lychee and vanilla cream, watermelon, strawberries and cream, red cherry and honeysuckle. Dry with a medium-body, round mouthfeel and vibrant flavors of nectarine, peach, honeysuckle and minerality. The refreshing acidity creates a lively and clean finish.This rosé is a versatile wine to pair with food as it can stand up to complex cuisines yet is comfortable with simple salads and seasonal vegetables. Enjoy with salmon sliders, ahi tuna, vegetable curries, bruschetta, balsamic chicken kabobs, wood-fired flatbreads, niçoise salads, cheese and charcuterie boards. Serve chilled.