Experts from the National Chicken Council and the U.S. Poultry & Egg Association work with students from the nation’s two top culinary schools to develop new chicken recipes year round. The latest recipe for Mexican Chicken Quesadillas is an easy dish to prepare, and is good for starters or a light lunch.
Add a green salad and Mexican rice or black beans for a complete meal.
4 flour tortillas (10-inch size)
1/4 cup sour cream
1/2 cup grated mozzarella cheese
1 rotisserie pre-roasted chicken, all meat cut into 2-inch strips
3 tablespoons fresh basil, coarsely chopped
1/2 teaspoon dried thyme
1 teaspoon lime juice
1/4 teaspoon black pepper
1/2 cup onion, chopped
1 Serrano chili pepper, seeded and minced
1/3 cup cilantro leaves, chopped
1 tablespoon lime juice
1/4 teaspoon salt
In medium bowl, combine strips of chicken, basil, thyme, lime juice and black pepper. Set aside for 10 to 15 minutes.
In medium bowl, make salsa by combining onion, tomato, chili pepper, cilantro, lime juice and salt. Toss gently and set aside.
Place one tortilla in heavy nonstick skillet over medium low heat. Place half of chicken mixture on tortilla. Top with one quarter of the salsa, a tablespoon of sour cream and half of the grated cheese. Place another tortilla on top.
Cook quesadilla on both sides, about three to four minutes per side, until cheese is melted and tortilla is slightly crisp. Remove from heat and let cool slightly. Cut into eighths. Top each piece with dab of salsa.
Repeat with remaining tortillas and other ingredients.
Makes 16 appetizer-sized wedges.